Director of Outlets- C. Baldwin Hotel, Curio - Houston, United States - Sage Hospitality

Sage Hospitality

Verified Company

Houston, United States

1 week ago

Posted by:

Mark Lane

beBee recruiter

Description

Why us?:
Taking its inspiration from her-story, C.

Baldwin honors Charlotte Baldwin Allen, wife of Augustus Chapman Allen who co-founded Houston with his brother John Kirby Allen in 1836.

The soul of the hotel acknowledges her pioneering role as "Mother of Houston" and lauds her hands-on 19th c. presence as a pivotal businesswoman, cattle rancher, philanthropist, and trailblazer. The property, in all ways, celebrates the trailblazing spirit of women in Texas.

This stunning 354-room hotel boasts 14,000 square feet of meeting space, a signature restaurant, Rosalie, helmed by celebrity Chef Chris Cosentino, a hidden speakeasy, a local Grab and go concept, Good2GO, abundant green space, Sloan/Hall luxury goods, and an all-natural salon, Paloma.

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do.

We believe in enriching lives one experience at a time.

More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work.

By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We're not afraid to forge our own path. After all, it's what industry leaders do. That's whywe welcome risk takers and creative spirits alike.

No matter your daily role, Sage recognizes that your success is about more than the work you do—it's really about who you are, which is why we invest in your personal and professional growth.

We hope you consider joining us

Job Overview:

Plan and manage the Restaurant, Room Service, Bar, and catering in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.

Position is responsible for the short term planning and managing the operations of the Restaurant, Room Service, Bar and catering.

Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.

Responsibilities:

Manage the human resources within the department.
Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
Develop, recommend, implement and manage the department's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more inhouse guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
Respond to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.

Qualifications:

Education/Formal Training
More than two years of post high school education.

Experience
One to two years of employment in a related position with this company or other organization(s).

Knowledge/Skills

Excellent comprehension for assisting with guest and associate matters.
Interpreting instructions from customers, associates, and managers.
Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
Must have knowledge of food safety and chemicals/agents for training purposes.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, lbs.
Bending to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
No kneeling required.
Mobility 95% of shif