Venue Manager (Lollo & Culprit)
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Venue Manager (Lollo & Culprit)

W Melbourne

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Venue Manager (Lollo & Culprit)

About the job

W Melbourne is the rebel between the streets, taking its design cues from Australia’s cultural capital and providing the back-lane entrance keys to what’s New/Next in the city. Extending the laneway culture inside, 294 bold rooms and suites peel back the layers and revel in the city’s history. There are five electric and daring bars and restaurants within the hotel, plus over 800 square metres of ultra-modern event space. W Melbourne is set to be the place to see and be seen in.


Boldly coloring outside the lines of luxury, W turns the traditional notion of the extravagant hotel on its head. Our irreverent attitude and taste for excess redefine revelry for the modern jet set. Our guests have a lust for a life less ordinary that drives them to demand more, experience it all, and hit repeat.

 

We share our guests’ passions, providing insider access to what’s new and what’s next. Moderation is not in our vocabulary and we know that lust for life demands more, not less. W guests soak it in and live each day with a mantra: Detox. Retox. Repeat. If you’re ready to create the energetic W scene that is magnetic to everyday disruptors around the world, then we invite you to explore a career with W Hotels.




JOB SUMMARY

Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests to the venue by understanding the local market and partnering with the culinary leadership to effectively position the venue. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and talent satisfaction. Determines training needed to accomplish goals, then implements plan.


Education and Experience

  • High school diploma or GED; 4 years’ experience in the food and beverage, culinary, or related professional area.
OR
  • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years’ experience in the food and beverage, culinary, or related professional area.

CAST KEY RESPONSIBILITIES


Taking an Entrepreneurial Approach to Driving the Restaurant and Café Business

  • Understands financial opportunities by surveying restaurant and café demand.   
  • Partners with key individuals in the local community to assess opportunities.   
  • Identifies and analyses competitors.   
  • Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action.
  • Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues.   

Leading Significant Marketing/Public Relations/Media Activities

  • Oversees the restaurant and café marketing plan in partnership with the Hotel Manager, Director of Beverage and Food and Hotel Marketing team.   
  • Supports on-site/off-site public relations opportunities to promote the restaurant and café.   
  • Creates and executes against the restaurant and café-related social media posts and public event communications, monitors social media activity, responds to comments, analyses posts/trends, and corrects deficiencies.   
  • Serves as the primary point of contact for restaurant and café events.   
  • Participates in local networking activities, which are often off property, in support of the restaurant or café.   

Managing Day-to-Day Restaurant and Café Operations

  • Supervises and manages talent.   
  • Understands talent positions well enough to perform duties in talents' absence.   
  • Maintains service and sanitation standards in restaurant, café and bar areas.   
  • Conducts daily "taste panels" to educate, drive sales and create sales goals.   
  • Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc.   
  • Monitors compliance with all applicable laws and regulations.   
  • Monitors adherence to liquor control policies and procedures.   
  • Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear.   
  • Monitors alcohol beverage service for compliance with local laws.   
  • Monitors compliance with all beverage and food policies, standards and procedures, including food handling and sanitation standards.   
  • Assists servers and hosts on the floor during meal periods and high demand times. 
  • Advocates sound financial/business decision making.   
  • Manages day-to-day operations so that customer expectations of quality and standards are meet daily.
  • Recognizes good quality products and presentations.   
  • Supervises daily shift operations in absence of Assistant Restaurant Manager.   
  • Oversees the financial aspects of the department including purchasing and payment of invoices.   

Fostering an Environment that Creates Exciting and Memorable Guest Experiences

  • Provides services that are above and beyond for customer satisfaction and retention.   
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.   
  • Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations.   
  • Empowers talent to provide excellent customer service.   
  • Acts as the guest service role model for the restaurant and café.   
  • Addresses guest problems and complaints.   
  • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.   
  • Verifies corrective action is taken to continuously improve service results.   
  • Manages service delivery in venue to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfilment of special requests, collection of payment, invitation to return).   
  • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.   

Managing and Conducting Human Resource and Talent Management Activities

  • Actively participates in the hiring process to identify the right talent to support the venue concept.   
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.   
  • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.   
  • Facilitates the fair and equal treatment of all talent. 
  • Strives to improve talent retention.   
  • Monitors talent attendance of on-going training to understand guest expectations.   
  • Solicits talent feedback, utilizes an "open door" policy and reviews talent satisfaction results to identify and address talent problems or concerns.   
  • Strives to improve service performance.   
  • Encourages recognition of talent across areas of responsibility.   
  • Establishes and maintains open, collaborative relationships with all talent and encourages talent to do the same within the team.   
  • Establishes guidelines so all talent understands expectations.   
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others.   
  • Demonstrates honesty/integrity and models appropriate behaviours by leading by example and serving as a role model.   
  • Encourages and builds mutual trust, respect, and cooperation among team members.   
  • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
  • Develops specific goals and plans to prioritize, organize, and accomplish own work.   
  • Monitors and maintains the productivity level of employees.   
  • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.   
  • Manages staffing levels to meet guest service standards, operational needs, guest service, and financial objectives.   
  • Provides work-related training, supervising, follow-up and hands-on management.   

Additional Responsibilities

  • Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices.   
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.   
  • Analyses information and evaluates results to choose the best solutions and solve problems.   

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

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Venue Manager (Lollo & Culprit)

Victoria, Australia

Full-time, Indefinite

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