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About the Role

This position is for a driven individual passionate about the culinary world, aiming to create memorable cuisine and guest experiences. The role involves being present in the kitchen during service, directly impacting guest and staff experiences, and contributing to a culinary hub that impresses locals and visitors alike.

Responsibilities

• Create and monitor a consistent training program for team members, including daily, weekly, and monthly lessons.
• Monitor and track the flow of information from superiors and other departments, distributing it to hourly teammates.
• Manage communication between guests and all involved areas, handling special requests, guest needs, service issues, and recovery opportunities.
• Clearly communicate expectations to the team each shift with consistent messaging.
• Be present on the floor to understand operations and guest interactions, detailing and confirming guest profiles for FOH and BOH.
• Handle guest issues directly, troubleshoot, and empower team members to resolve issues while remaining actively involved in solutions.
• Maintain a strong floor presence, keeping the team on track, energized, and focused on standards and service.
• Balance the needs of the team, guests, and business, adapting to changing needs and business levels to maintain guest experience.
• Manage time effectively between floor presence, training, and business deliverables.
• Monitor inventory controls, P&L, waste of product, china, glass, and equipment.
• Complete all human resource aspects according to protocol.
• Complete daily tasks including scheduling, staff allocation, driving revenue, checking duties, monitoring uniform and grooming standards, and ensuring Virgin standards are practiced.
• Adhere to hiring and disciplinary process protocols.
• Ensure TIPS certification and Food Handler Cards are on file.
• Comply with all safety and health department procedures and all state and federal liquor laws.

Requirements

• Current, legal, and unrestricted ability to work in the United States.
• Food Service Handler Card and TIPS certification valid for a minimum of 6 months.
• Ability to create excellent working relationships and collaborate with all departments.
• Ability to resolve conflicts swiftly and effortlessly.
• Strong communication and presentation skills to all levels of management.
• Ability to think outside the box and approach issues with a fresh perspective.
• Ability to anticipate needs and over deliver.
• Ability to change direction and work on multiple project aspects simultaneously.
• Ability to creatively solve problems.
• Enthusiasm and ability to motivate others.
• Leadership ability and behavior consistent with Virgin Hotels Core Values.

Skills

• Culinary passion
• Local food community engagement
• Training and development
• Communication
• Guest interaction
• Leadership
• Organization
• Time management
• Inventory control
• P&L knowledge
• Scheduling
• Revenue generation
• Conflict resolution
• Problem-solving

Location

• United States

Work Type

• Full-time

Experience Level

• 3-5 years experience with banquet and restaurant operations in a full-service hotel preferred

Education Level

• Associate or Bachelor’s degree preferred

About the Company

• We believe that everyone should leave feeling better – not just our guests, but also our teammates.
• We hire unique individuals who work together to create amazing experiences for our guests.
• We recognize that every member of the team contributes to the success of the whole hotel.
• Our Food and Beverage areas are designed to be a culinary hub for gatherings and entertaining, open for all meal periods and late-night snacks.
• Our goal is to create an ambiance where locals and visitors feel at home.