9 hospitality jobs found

Join our by Hilton Rochester where YOU are Appreciated! Would YOU like to work where you are Recognized for your Efforts and Hard Work? Are given the option of FREE Lunches? Are given Hilton Employee Hotel Stay benefits? Given the opportunity for Referral Bonuses? And work with an Excellent Team? Here is your Chance! Sales Manager -Catering Job Summary: This Sales Manager position is responsible for effectively soliciting and becoming familiar with all accounts in his/her market segments. He/she/they are also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues. Qualifications Education & Experience: • At least 4 years of progressive hotel sales experience or a 4-year college degree and at least 2 year of related experience or a 2-year college degree and 3 or more years of related experience. • Must have a valid driver's license in the applicable state. • Must be skilled in Windows, Delphi FDC (a plus), spreadsheets and word processing. Physical requirements: • Long hours sometimes required. • Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements • Must be able to effectively communicate both verbally and written with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. • Must be able to multitask and prioritize departmental functions to meet deadlines. • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. • Attend all hotel required meetings and trainings. • Participate in M.O.D. coverage as required. • Maintain regular attendance in compliance with DoubleTree by Hilton standards, as required by scheduling, which will vary according to the needs of the hotel. • Maintain high standards of personal appearance and grooming, which include wearing nametags. • Comply with DoubleTree by Hilton standards and regulations to encourage safe and efficient hotel operations. • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. • Must be able to maintain confidentiality of information. • Perform other duties as requested by management. Duties & Functions Fundamental Requirements: • Attend DoubleTree Hotel and United Capital Corp. business review meetings. • Develop a full working knowledge of the operations of the hotel, including Food and Beverage, Guest Services and Reservations. • Develop a complete knowledge of company sales policies and SOP's and ensure knowledge of and adherence to those policies by the sales team. • Meet or exceed set goals. • Operate the Sales Department within established sales expense budget. • Participate in required M.O.D. coverage. • Initiate and follow up on leads. • Maintain and participate in an active sales solicitation program. • Monitor production of all top accounts and evaluate trends within your market. • Regularly contact existing accounts based on the tracing frequencies of the Account Coverage Program. • Meet or exceed sales solicitation call goals as assigned by the Director of Sales. • Invite clients to the hotel for entertainment, lunches, tours and site inspections. • Assist in implementing special promotions relating to direct sales segments, i.e. Sales parties, sales blitzes, etc. • Assist in the preparation of required reports in a timely manner. • Be familiar with all DoubleTree by Hilton and United Capital Corp. sales policies and selling techniques with an emphasis on maximizing occupancy and Average Daily Rate. • Conduct a professional, thorough site inspection of the hotel with clients, exhibiting key features and benefits of the property. • Use your property's computerized sales management system to manage the hotel's business, including (but not limited to) generating reports, entering business, blocking space and building accounts. • Meet and greet onsite contacts. • Abide by Prime Selling Time (PST). • Develop networking opportunities through active participation in community and professional associations, activities and events. • Review meeting planner evaluations with the DOS to ensure that issues receive follow-up. • Entertain clients. • Handle inquiries as part of Inquiry Day Program. We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Unit Description: Sodexo is seeking Catering Manager 3 for Clarkson University located in Potsdam, NY . The Catering Manager reports to the General Manager and works closely with the Executive Chef, catering team, culinary team, marketing team, and supervisors to coordinate the day to day management of event operations. The Catering Manager assists with pricing, menu costing, and billing as needed. Works with clients/customers to arrange and follow through on all catering details and to ensure all special requests are met. Maintains composure in difficult situations. Follows up with clients for feedback after events. Hires, schedules, trains and develops catering staff. Maintains employee and vendor relations to run a successful catering operation. Ensures all HACCP safety protocols are strictly followed by all employees. Establishes operating standards, implements and communicates quality improvements to employees. Meets deadlines and deliverables. Demonstrates eagerness, enthusiasm, optimism, passion, and integrity on the job. The ideal candidate is a self-starter and will have/be: demonstrated knowledge of catering and catering logistics, casual and fine dining, and banquet management; creative, has excellent event execution/planning skills, and is visionary in regard to buffet presentations; excellent interpersonal skills and excels in client/customer, guest, and employee relations; excellent communication skills; ability to work independently and with others managers to manage the daily operations of the catering department through direct supervision of non-exempt/hourly employees, including hiring, orientating, scheduling, training, and developing employees; excellent time management skills, adapts well to dynamic change, and is driven to get the job done with excellence in a timely manner; high level of integrity and considers the best interest of our employees, clients/customers, and our operation; experience in high volume activity, employee/staff training, labor management and control systems; anticipates problems that may affect customer experience and financial requirements and moves quickly to correct them with little or no impact to customer relations or the operation; and Financial ability to manage and demonstrate proven results with material costs, labor, procurement compliance and controllable expenses. Careers in Universities: Working for Sodexo in Universities allows you to support students on their path to adulthood and academic success. Located on college and university campuses across the country, Sodexo creates clean, safe living and learning environments that inspire and drive success. Student success depends upon so many conditions - when they are well fed, safe, comfortable and learning in a clean, well maintained environment they are more likely to succeed. Working for Sodexo: How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee. We strive to make working for Sodexo a genuinely great experience with benefits to promote your professional, personal and financial well-being, and to improve your Quality of Life now and into the future. Our experiences with our over 50 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day. Apply Now! Are you ready to start your Sodexo career? Apply now! What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Position Summary: Oversight of catering activities for a medium to large size location/unit with less than $1.5M in managed catering volume. Complex events with a high degree of hands on involvement in catering solutions. Large amount of high profile events. Strong client interaction. Key Duties - Oversight of Sodexo resources, recipes, systems and use of catering programs to direct daily catering events including; food production, inventory, product deliveries, invoices, and procurement operations. - Oversight of the sales process for catering and/or conference services. Works with client and customers to design events. - Ensures employees have appropriate equipment, supplies and resources to perform their job, and meet goals, cost controls and deadlines as assigned. - Establishes and maintains a safe work environment including both food and physical safety in order to comply with all regulatory and Sodexo standards in various environments. Drives the Zero Harm mindset. - Complies with budget requirements by controlling costs (i.e. labor, inventory, equipment, materials) and making adjustments when necessary - Supervises employees by delegating, assigning and prioritizing activities, and monitoring operating standards Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Unit Description: Fast-Paced. Never Boring. You thrive on the variety that each day brings! Sodexo is seeking a Catering Manager 2 at Clarkson University, located in Potsdam, NY . Clarkson University is a private research university with its main campus in Potsdam, New York. Responsibilities for this role will include VIP catering menu planning, client interaction, presentation skills, food prep, inventory management, purchasing, food & labor costing, scheduling, safety/sanitation & employee training. This position will also have direct customer and client interaction. The successful candidate will: identify customer needs and expectations; ensure that Sodexo and customer goals are aligned and met; educate and develop rapport with clients and promote partnerships; promote a customer/client centered culture that strives to exceed customer and client needs; coordinate all unit catering initiatives to drive sales growth and track results. maintain and improve service level resulting in increased customer satisfaction; ensure all HAACP standards are followed; and/or demonstrate resourcefulness and quick responsiveness to client and customer requests. Is this opportunity right for you? We are looking for candidates who have: solid organizational skills; excellent leadership/team building skills; the ability to handle catering at all levels from students to executives; and/or professional demeanor is required. At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Position Summary: Oversight of catering activities for a small to mid-size location/unit with $500k-$1M in managed catering volume. Medium complexity with a high degree of hands on involvement in catering events. Strong client interaction. Key Duties - Oversight of Sodexo resources, recipes, systems and use of catering programs to direct daily catering events including; food production, inventory, product deliveries, invoices, and procurement operations. - Oversight of the sales process for catering and/or conference service events. Works with client and customers to design events. - Ensures employees have appropriate equipment, supplies and resources to perform their job, and meet goals, cost controls and deadlines as assigned. - Establishes and maintains a safe work environment including both food and physical safety in order to comply with all regulatory and Sodexo standards in various environments. Drives the Zero Harm mindset. - Complies with budget requirements by controlling costs (i.e. labor, inventory, equipment, materials) and making adjustments when necessary - Supervises employees by delegating, assigning and prioritizing activities, and monitoring operating standards Qualifications & Requirements: Basic Education Requirement - High School Diploma or GED Basic Management Experience - 1 year Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Levy Sector Different perspectives make us better. We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary As a Banquet Manager, you will be responsible for in-house catering facilities, managing the daily operations of all catering functions, coordinating all function activities with the catering sales and culinary teams, and overseeing catering equipment maintenance and inventory. Detailed Responsibilities Ensures all catering services exceed guest expectations Successfully presents Levy catering services to guests in a manner that exceeds guest expectations and profitability Communicates client's needs through timely and detailed written and verbal communications to ensure internal understanding/compliance and external guest's expectation of services Develops location-specific food and wine knowledge Initiates contact with clients to secure their food and beverage selections in advance of event dates Holds team accountable to steps of service to deliver great guest service Ensures that team members consistently deliver Heartfelt Hospitality to every guest, every time Ensures show quality standards are maintained at all times Builds and maintains strong relationships with clients, guests, subcontractors, not-for-profits and Levy team members Regularly obtains feedback from clients and guests to improve operations Supports and communicates Company initiatives Respond and assist in any departmental guest service issues Executes all menus, promotions and programs as outlined by the Director of Catering in accordance with Levy standards Achieves daily sales and assigned cost goals Achieves assigned budget goals Employs good safety and sanitation practices Follows and enforces responsible alcohol service policies Executes required daily reporting in a timely manner Completes required department reports and complies information at month-end closing Ensures team members adhere to Levy Company guidelines as stated in the team member training manual and employee handbook Ensures the continual process of revenue development Promotes the sale of profitable Levy services Prepares account forecasts and analysis of group sales in accordance with Levy Core Signature Guidelines Ensures the complete billing for client services and receipt of payments in accordance with Levy standards Uses all performance management tools to provide guidance and feedback to team members Promotes a cooperative work climate, maximizing productivity and morale Conducts regularly scheduled meetings to ensure lines of communication are open between management and team members Interviews, hires, trains and develops team members according to Levy guidelines Displays a positive attitude towards team members Other duties and responsibilities, as needed Job Requirements 2+ years of experience in a food and beverage operational position Bachelor's degree in hospitality management is preferred High level of computer literacy Passion for hospitality, food, and retail Excellent interpersonal and stakeholder management skills Curious about Life at Levy? Check it out: Levy Culture () Positions at this location may require a COVID-19 vaccination. Where permitted by law, applicants who are offered a position for this account may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered. Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. At Levy, team = family. And we'll always take care of family, learn more about Levy benefits offered. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Plan Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Levy maintains a drug-free workplace. Req ID: Levy Sector Cust_clntAcName Jannis Tran req_classification

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Midtown convenience. Classic hospitality. Complete comfort. A celebrated past. It all comes together at the Park Central New York Hotel - located squarely amidst New York's most popular sights and hotels in Midtown Manhattan. Our mix of exciting amenities pay homage to our glamorous past, while presenting a modern spin on the hotel's electrifying environment. Guests will delight in escaping the hectic city life to bask in the stylish Park Central New York. Overview The Complex Revenue Analyst collaborates closely with the Complex Director of Revenue to enhance hotel revenue by efficiently overseeing room inventory and pricing across various market segments. This pivotal role involves contributing to the formulation of room rates and availability strategies to achieve an optimal blend of clientele via diverse distribution channels. Furthermore, the position entails conducting thorough analysis, crafting insightful reports, and constructing models to facilitate informed decision-making throughout the organization. Responsibilities - Support the hotel's strategic yield enhancement initiatives by conducting thorough analysis and generating insightful reports. Ensure comprehensive exploration of all market segments and distribution channels for potential revenue optimization, aligning with budget, forecasts, pace, and market dynamics. - Efficiently maximize revenue prospects while maintaining an active role in the precise upkeep and supervision of various systems. This includes Opera, PMS, TravelTripper, Booking Engines, Channel Manager, Lodgiq, Ideas RMS, CRS, and Sales and Catering Systems. - Collaborate with the Director of Revenue to create both short and long-term forecasts, contributing to the establishment of informed strategies. - Collaborate closely with the Director of Revenue and the Regional Director of Revenue to compile and articulate a range of documents, reports, and presentations vital for ownership, hotel, and regional leadership updates. This encompasses various meetings, such as daily standups, departmental meetings, weekly RevMax sessions, monthly ownership and regional gatherings, quarterly reviews, and annual budget discussions. - Demonstrate ownership over and ensure the accuracy of all mandatory data inputs for daily, weekly, and monthly reports. These reports play a pivotal role in monitoring performance against budget, forecasts, and proforma. Data analysis covers an array of aspects including STR, Market Segment Analysis, Source Contribution, Internet Production, Pickup and Pace by Segment, Ancillary Fees Contribution, and Room Type Statistics. - Take a proactive role in the creation of materials for the Weekly RevMax Meetings. This involves compiling data on pricing, availability, market demand, and promotional prospects across all segments and channels. Assume the lead during these meetings, effectively conveying strategies and actions to executive, regional teams, and ownership when the Director of Revenue is unavailable.

Description Seeking a motivated, skilled, outgoing personality to work as a member of our Bluebird Lake Placid Food & Beverage Team, ensure that guests have an enjoyable experience by providing quality customer service while mixing and responsibly serving alcoholic and non-alcoholic beverages, accurately processing and collecting payment, and stocking and cleaning our licensed premises. Work closely with Hotel Management, Staff, and other Food & Beverage personnel to help guarantee our guests a Food & Beverage experience that exceeds their expectations. Responsibilities • Maintain a neat and professional appearance with a properly cleaned uniform. • Be sure the bar is correctly set up and fully stocked before the shift begins and that bar is properly cleaned and closed at the end of the shift according to property specifications. Assist with ongoing bar inventory keeping track of wines, beers, liquors, and other supplies. • Greet guests warmly, politely, and in a timely manner. Speak to guests with enthusiasm. • Be prepared to answer questions about beverage service and beverage menu, including liquors, beers, wines, and non-alcoholic choices. Recognize opportunities to up-sell where appropriate. • Understand the State of Maine's regulatory responsibilities regarding the service of alcoholic beverages. • Mix and serve alcoholic and non-alcoholic beverages to guests according to property specifications, courteously and efficiently. Avoid overpours and spillage. • Complete affidavit required by the State Department of Public Safety Liquor Licensing and Inspection Division confirming eligibility to sell liquor. • Understand order-taking systems to be able to clearly, accurately, and quickly covey guest orders using computer or manual systems. • Deliver beverages in an efficient manner following appropriate beverage service techniques. Ensure that drinks are presented to guests as ordered and according to restaurant quality standards. Clear tables of drinks and dishes as required. Clean glassware, barware, and dishes using mechanical or manual methods. Work with Servers and Bussers to ensure that guests' needs are continually met. Help to educate other members of the Food &Beverage Team on beverages available and service techniques. • Assist guests with any needs, corrections, or additional items desired during service. • Prepare and present customer bills. Correctly understand all payment methods accepted, how to process payment, make changes, and open/close cash drawer, if required. • Understand reporting requirements for tips. • Ability to safely operate restaurant equipment including, but not limited to coffee makers, refrigeration, juice machines, ice machines, ice crushers, point of sale systems, etc. • Handle and communicate special orders and guest complaints in a professional manner. • Participate in set up, execution, and clean up of banquet functions as outlined in Banquet Event Orders/Event Sheets and as directed by Sales & Catering Manager/Dining Room Manager. • Maintain bar service area cleanliness as well as personal cleanliness and sanitation standards as required by the Maine Department of Health and Human Services and OSHA, as well as general maintenance and upkeep of the licensed premises. • Know who to notify in case of broken equipment or unsafe/unsanitary conditions. • Protect the assets of this property and Lark Hotels. • Mix and deliver drinks to customers including alcoholic and non-alcoholic varieties of wine, beer, liquor, and mixed drinks • Receive payments and settle patron checks and tabs, as well as correctly record daily sales totals in point of sale system • Complete all restocking and cleaning duties by performing opening and closing side work as instructed • Purchase needed bar supplies, stock and track all wine, liquor, and beer stocks, and have a full supply of glassware on hand, notifying management of any supply issues or shortages • Verify customers' identification age to ensure they are of legal age and provide alcoholic drinks in compliance with federal, state, municipal, and corporate rules and regulations Qualifications Minimum Requirements: • Must be eligible to work in the United States of America. • Must be at least 18 years of age. • Previous beverage service work is preferred, but not always required. • Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy. • Ability to work as a part of a team. • Ability to understand verbal directions, as well as written menus, recipes, labels on foods and chemicals, and other workplace safety signage. • Active listening and observation skills. • Knowledge of common food allergies and understanding of cross-contamination issues. • Outgoing personality, with good oral comprehension, expression, and speech clarity. • Ability to work under pressure and deal with stressful situations during busy periods. • TIPS Certification or other alcohol safety certification. Abilities Required: • Frequent walking, bending, balancing, stooping, reaching, pushing, lifting, manual dexterity, and repetitive motions. May require the ability to work on uneven outdoor surfaces. • Occasional stair climbing. • Must be able to manually handle/lift/carry product up to 60 pounds between knee and shoulders. • Must have bilateral fine manipulation of both hands which may be repetitive for the entire shift. • Must be vertically mobile working in limited space for up to 8 hours at a time. • Working in extreme temperatures and conditions both indoors and out. • Schedule varies according to operational needs; may include early mornings, evenings, weekends, holidays, and split shifts. • Frequent hand-washing. • Hazards include, but are not limited to Covid-19, cuts from knives or wine openers, burns, lifting injuries slips, and tripping. • Possesses strong, organizational and time management skills • Possess a high school diploma or equivalent certification (GED) • We prefer some experience working in the food service industry • Must have excellent communication and interpersonal skills with customers and coworkers • Must have a strong focus on putting the patron first with exceptional customer service experience

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Overview The Revenue Analyst is integral to the success of the Hotel's Revenue Management team. The position will be responsible for the preparation of revenue reports that will assist the Director of Revenue in implementing the Hotel's yield strategies . In addition, the Revenue Analyst will be required to r eview and analyze reports such as Demand 360, STR, Agency 360 and other measurement tools and present revenue opportunities for the hotel. Responsibilities - Accurate preparation and distribution of daily, weekly, monthly revenue reports. The reports include market segmentation analysis, production reports, source contribution analysis, daily pick-up reports, preferred guest program analysis, etc. - Assist with ensuring all rates are loaded and inventory maintenance is correct. - Perform audits and maintenance on all systems such as PMS, CRS, RMS, and Sales & Catering Systems to ensure content and information is correct. - Communicate strategies and procedures to other departments as required. - Maintain group pick-up reports and communicate with Sales regarding upcoming groups cut-offs. - Must be knowledgeable of all rates, room types, and hotel product. - Participate in weekly revenue management meetings. - Prepare Revenue Management Report information for all related meetings. - Monitor and analyze the competition daily / weekly through shop reports and the Internet to identify selling strategies and market trends. - Act as the Director of Revenue in their absence. - Assist in preparing short and long term forecasts. - Provide administrative support for the Revenue Management Team. - Review and analyze reports such as OTA Insights, STR, Demand 360, and other measurement tools and present revenue opportunities. - Update MAR's in Delphi (or other Sales & Catering System) as required under the guidance of the Revenue Managers to ensure optimal use by sales team - Analyze local events and activities and project the effect of opportunities they create. - Prepare 14 Day Forecast for distribution to Management team so proper staffing levels are achieved. - Conduct Group audit checks (at least monthly) to ensure Delphi and the Property Maintenance System are in balance. - Place test calls to Central Reservation Office (CRO) and property to ensure accuracy of rate quoting, restrictions and selling approach. - Ensure accuracy from the daily Flash Report. - Be knowledgeable of all special rates and promotions. - Maintain a warm and friendly demeanor at all times. - Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. - Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. - Must be able to multitask and prioritize departmental functions to meet deadlines. - Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. - Attend all hotel required meetings and trainings. - Participate in M.O.D. coverage as required. - Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. - Maintain high standards of personal appearance and grooming, which include wearing nametags. - Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. - Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. - Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. - Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. - Must be able to maintain confidentiality of information. - Perform other duties as requested by management.

Compensation Type Yearly Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. . Overview The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Qualifications A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management.