Complex Food & Beverage Manager

The management team will be responsible for creating an extraordinary dining experiences by leading teams of passionate individuals who exceed guests' experiences.

• Monitor and track the flow of information coming to you from your superiors, hotel side, and culinary side, and distribute consistently to your hourly teammates. Be involved in decisions and communication on the floor and share results with fellow teammates and superiors. Manage the communication relationship between guests and all areas involved: special requests from guests, needs of guests to the kitchen, service issues, and guest recovery opportunities. You must communicate your expectations for your team members clearly each shift and remain consistent in your messaging
• Guest Interaction. Information should flow through you to the staff, not the other way around. You are responsible for detailing and confirming guest profiles and communicating that to FOH and BOH. You manage guest issues directly, with confidence and achieve positive results. Although you lead your team through the process of troubleshooting and you empower them to resolve upset, you are still actively involved in the solution. Your presence to guests and team is actively seen on the floor
• This position has an enormous responsibility of keeping everyone moving in the right direction every day. You must keep your team on track, energized and focused. Your team will be impacting the guest experience every minute of the day. Achieving that will take a consistent attitude about standards and service. Many people will count on you for direction and your message will need to be clear and concise
• Strong floor presence
• Communication to kitchen, other outlets and front desk about food issues, VIP's, reservations, and changes in business levels
• Communication to hourly colleagues: same as above, guest expectations, changes in food or drink menus, special events/programming. To be achieved by a per-shift team meeting as well as a post-shift re-cap
• Handling daily tasks of scheduling, properly cutting staff or assigning additional staff, driving revenue through various competitions, checking opening/running/closing duties of staff, monitoring that uniform & grooming standards are met, ensuring Virgin standards and protocol are being practiced through departments
• Training of Team Members: assist in the organization of onboarding, delivering consistent training, twice daily sit downs with new members (before and at end of shift), exams are conducted on time and according to flow of manual. Making sure the new members are correctly input into the system and have all the tools, uniforms, and supplies to have a positive training experience
• Adhere to protocols of the hiring and disciplinary process as outlined by Human Resources
• TIPS certification and Food Handlers Cards must be on file
• Comply with all safety and health department procedures, and all state and federal liquor laws
• Perform other duties as assigned

• Great team player with the ability to create excellent working relationships across the group. Collaborative approach with all departments, particularly food & beverage and sales & marketing
• Ability to break down barriers and resolve potential conflicts swiftly and effortlessly
• Strong communication and presentation skills to all levels of management
• Ability to think outside the box and approach all issues with a completely fresh approach
• Ability to anticipate needs and over deliver wherever possible
• Able to change direction and work on multiple project aspects at once. Creatively solve problems
• Enthusiastic, passionate, able to inspire and motivate others
• Leadership ability and behavior consistent with Virgin Hotels Core Values: Fun, innovative, original, and personable, and striving to deliver high quality and brilliant guest service

• Current, legal, and unrestricted ability to work in the United States
• Associate or bachelor's degree preferred
• Active SNHD Food Handlers and Nevada Alcohol Education Cards with minimum 6 months of validity
• At least 3 - 5 years of food and beverage management experience
• Communicate clearly in verbal and written English `
• Comply with all safety and health department procedures as well as all state and federal laws
• Maintain a neat, clean, and well-groomed appearance
• Adhere to hotel policies including but not limited to attendance, safety, and behavior

• Bilingual English/Spanish a plus

• May stand and walk for periods of up to 8-10 hours. Proper footwear is required
• Bend, squat, and stretch in areas of limited space to perform cleaning, organization, and other duties
• Lift and carry 50 lbs., carry and balance plates, carry kegs, wine, and beer cases as necessary
• Move up to 100 lbs. to be able to perform inspector and utility duties as needed and perform necessary inventory checks
• Must be able to work in a fast-paced, busy, and somewhat stressful environment, and maintain physical stamina and mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines
• Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods
• Work in an environment that is subject to varying levels of light, cold, heat, smoke, light (including flashing lights), and sound. Incumbents are at times subject to hazards such as chemicals; proper safety precautions will be taken
• Ability to work a flexible schedule including nights, weekends, and holidays

• 50% logical / 50% creative / 100% AWESOME
• Enjoy working with a team and alone as the situation dictates
• Adaptive, Flexible!
• Embody "great attitude"
• Unwavering integrity and endless work ethic
• Appreciate constructive feedback, as well as graciously providing the same
• Tenacious and self-motivated