Vice President of Hospitality for Wyndridge Farm - Dallastown, PA (posted 11/01/19)
Title: VP of Hospitality Department(s): Venue Reports to: Chief Operating Officer Direct Reports Executive Chef, Director of Hospitality and Banquets, Restaurant Manager, Director of Event Sales and Marketing
Job Summary The primary responsibility of the VP of Hospitality is to direct the overall performance of the restaurant, banquets, events, catering and The Inn, in coordination with the joint efforts of the Executive Chef, Restaurant Manager, Director of Hospitality and Banquets and Director of Event Sales and Marketing. The VP will direct operations in such a manner as to achieve the Company and Division goals related to quality, service, revenue and gross profit.
Develop, in conjunction with the owner, and implement through self and the management team, the overall direction for the business and its presentation to and in the community.
Establish the short and long range objectives of the Hospitality Division, in conjunction with ownership, and to develop the plan necessary to achieve those objectives.
Function as the Leader to assure the recruitment, training and development of all staff members, to achieve revenue goals, maintain cost controls and to expand the revenue base.
Represent the Hospitality Division to the customer base and the community to further the Company's reputation and image for quality food, beverages and service.
Assume ultimate responsibility for achieving, monitoring and reporting progress toward monthly and annual financial goals.
Establish and implement operational objectives and policies for the Hospitality Division.
Review and present results which outline the Hospitality Division’s actual financial and operational performance and results of operations on a monthly basis with ownership.
Schedule and direct regular Division meetings with the functional managers to ensure that the daily operations are managed and performed in such a manner as to achieve the goals that have been established by ownership.
Work with the Executive Chef and kitchen staff, to ensure that the status of inventory is considered when creating features; plate costs are accurate and current; pricing meets established margin requirements; menus are printed with pictures and portion requirements are printed and that the kitchen staff employs portion control procedures.
Implement and maintain strict controls over inventory and purchasing with particular emphasis on issuance and spoilage.
Ensure that ingredients are bid on at least on an annual basis to assure that costs are competitive.
Ensure that Chef, Managers, and Director institute labor controls through the maintenance of an effective labor scheduling process.
Review the daily summary report and verify receipts, sales and deposits for the previous day.
Review the weekly schedule for all staff departments and ensure that it is posted in a conspicuous place and that all employees are made aware of changes in a timely manner. Determine that it provides the targeted labor cost rates.
Develop and implement the daily incentives or contests, as appropriate, to ensure that sales are maximized and that the wait staff is constantly offering beverages, appetizers and desserts in addition to the daily features.
Ensure that the Restaurant Managers direct the wait staff in establishing sales goals that are in concert with the Company plan and that they provide leadership, support and training to the wait staff to help them achieve their sales, service and income goals.
Ensure that the Restaurant Managers review menu and beverage features and changes before each shift and that the Executive Chef participates when appropriate.
Formally meet with Direct Reports at quarterly intervals and review their performance based upon pre-established objectives and implement performance improvement plans as necessary.
Interview candidates for all key positions in the Division before offers of employment are extended.
Approve, and review with the Director of Human Resources, all recommendations for employee raises and terminations.
Review/prepare daily, weekly and monthly financial and management reports, comparing actual results to objectives and take corrective action as required.
Prepare all capital purchase requirements as appropriate.
Maintain awareness of all industry and local economic conditions which may affect the operations of Wyndridge’s Hospitality Division.
Education: A degree in Restaurant Management, Marketing, Sales Development or Business is strongly preferred.
Experience: Substantial experience in the hospitality industry or business operations is required.
Ability to mentor, direct and facilitate positive change with Direct Reports
Ability to make decisions
Ability to identify critical issues and implement appropriate change
Ability to handle multiple and changing priorities
Ability to work independently.
Dependable, well organized.
Ability to understand financial reports and statistical data
Position is full time, requiring flexible schedule, to accommodate business needs. Individual should expect to work 50 – 60 hours per week.
Selected candidate will be required to pass a post-offer, pre-employment background check.
Disclaimer: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.