Hospitality Manager, Culinary

Description

Department Description ：

Our in-house culinary team consists of food & beverage specialists who leverage their well-developed hospitality skills and expertise in combining food, beverage, and exemplary service to create unique and memorable experiences for guests of all types. We leave egos at the door, strive for constant personal and professional development, and maintain a healthy work/life balance. We nurture a "start-up culture" that keeps us focused on delivery quality, speed, execution, and unrivaled “Customer Wow!”

Role Description：

The Exhibition Kitchen Front of House Manager reports to the Regional Hospitality Manager and works hand in hand with the Chef de Cuisine and cooks. In this role, you would oversee service while providing hospitality to all guests and employees alike. Amongst other unlisted tasks, you would be responsible for all front-of-the-house services related to the ‘Ohana Floor Exhibition Kitchen, including full table service, reception set up and service, beverage service, and directing service staff (employees & contractors). Impactful members in this role are natural-born connectors who constantly work to establish and grow relationships with key internal members and teams over time. This position requires flexibility as operations may change on a day-to-day basis depending on planned events.

Your Impact:

Success in this role will be measured by your ability to: deliver premier service to guests and employees; organize and curate a wide range of food and beverage events; consistently lead with high emotional intelligence and self-awareness; partner internally with other culinary team members, events teams, facility teams, operating / business units, and partner organizations; clearly and effectively report on current, upcoming, and past projects; track spend and accurate billing for culinary services; contribute to an energetic, engaging, and upbeat work environment; maintain a healthy work/life balance.

Your Impact (Responsibilities)：

• This role will give feedback on peer and partner performance and be part of the hiring process for the local FOH team
• Maintain operational excellence by preparing and regularly updating standard operating procedures (SOPs)
• Establish, follow, and implement sanitation standards and procedures; comply with health and legal regulations; maintain security systems.
• Operate the front of the house responsibly and within allocated budgets
• Take full ownership of food and beverage service originating in the Exhibition Kitchen
• Plan, execute, and lead events, from beginning to end, while maintaining key relationships with external agencies and vendors; internal collaborators like Sales, the Real Estate creative team, Facilities, Employee Success (HR), Salesforce.Org, and Office of Equality
• Organize event logistics, from beginning to end, for internal events hosted by our internal customers
• Purchase, store, and inventory a selection of wine, beer, saké, and spirits
• Build professional and technical knowledge by attending educational workshops, reviewing professional publications, establishing personal/professional networks, benchmarking state-of-the-art practices, and participating in professional societies.

Minimum Qualifications (Required)：

• High-level communication skills (reading, writing, speaking & listening)
• Extensive knowledge of food and beverage with special emphasis on wine
• Minimum 7 years of restaurant service experience with at least 3 years of people management experience
• Extensive experience leading a refined dining experience
• Ability to work with a flexible schedule (typically 9-5 workdays, plus several evenings monthly and a rare weekend)
• Excellent guest engagement skills, with the ability to anticipate guest needs over time
• A highly tuned attention to detail, regarding the physical spaces, guest interactions, table markings, and glassware. Overall Event readiness
• Understanding of Salesforce standards and what creates a high-quality experience
• Ability to work with utmost discretion and confidentiality
• Demonstrated experience working within allocated budgets
• Self-awareness and the ability to provide servant leadership
• Must be able to work on one's feet for up to 8 hours per shift if necessary
• Must be able to lift 25 kilograms (50 LB) and carry it at least 8 meters unassisted (25 feet)
• A commitment to and continual refinement of skills within the world of culinary crafts (food, beverage, service)
• Ability to change direction and refocus efforts quickly for success

Preferred Qualifications (Not Required)：

• Experience with online reservation systems
• Professional work experience in a corporate environment
• Experience working at a growing global enterprise technology company or similar (i.e., Business Consulting, IT Consulting/Services, Cloud-based technology companies, etc.)
• Previous international work experience is advantageous
• Ability to adapt to one’s environment to ensure a successful event and overcome obstacles

*NOTE: Please be advised that the level of hire/job title for this role will be determined through the interview process in accordance with applicable skill sets and experience to the position and level requirements.