DIRECTOR OF HOSPITALITY

JOB SUMMARY:

The Hospitality Division is a fun and exciting way to join the ski industry and the Monarch family. This division is an upbeat, energetic environment with a slope-side office. The Director of Hospitality should be eager to be a leader, mentor, and manager for our Retail and Food and Beverage departments. 

The Director of Hospitality should be enthusiastic about working in a fast-paced sales and customer service environment. The Director of Hospitality is an ambassador for the hospitality division and strives to create an effective and efficient operation that provides great products and services for our guests. The responsibilities of the Director of Hospitality manages and oversees the daily operations, oversight of department managers and supervisors, ensuring that the highest level of guest experience is maintained, managing and adhering to departmental budgets, advising, and budgeting for capital improvement projects, enforcing company policies, complying with HR laws, and ensuring health and safety standards are met.

ESSENTIAL DUTIES:

The Director of Hospitality responsibilities include, but are not limited to the following:

1. Effective Leadership
   1. Provide exceptional leadership for these two departments and assist in the fulfillment of Monarch’s mission statement to “provide our guests with a quality, personalized mountain experience.”
   2. Foster and maintain a professional and smooth flowing work environment to maximize efficiency and employee job satisfaction.
   3. Establish and maintain excellent working relationships with other departments, providing proactive assistance and support as requested or required.
   4. Provide professional solutions and courteous assistance in problem solving for both guests and employees.  
   5. Present a professional demeanor at all times; lead by example.
      
2. Fiscal Management
   1. Work closely with Controller and GM/COO in determining capital expenditure projections, annual revenue and expense budgets.
   2. Identify, research, and submit departmental capital requests for fiscal review.
   3. Maintain seasonal operational budgets.
   4. Maintain accurate tracking of expenditures including receipts and invoices; submit required financial documents on a timely basis.
   5. Monitor and maintain accurate inventories and condition of department supplies, properties, and facilities.; work with accounting to maintain appropriate COGS.
3. Document Management
   1. Ensure effective organization of documentation to allow efficient retrieval, tracking and ancillary execution as required by document.
   2. Verify department personnel timecards ensuring clock in/out punches, departmental transfers, tip distribution and service charges are accurately entered.
   3. Develop, review, and maintain on a regular basis training material, manuals, job descriptions and any other documents necessary for the overall success of the department.
   4. Maintain timely and complete employee training documents, performance reviews and disciplinary actions. Provide HR with documents for storage and retrieval as required.
4. Personnel Management
   1. Directly oversee the Managers and Supervisors in two departments and the hiring and termination of approximately 70-100 departmental employees.
   2. Identify and train personnel for opportunities within these departments for the purpose of retaining valuable and interested employees, and the filling of key positions in the event of a departure.
   3. Oversee the initial and ongoing training of departmental staff.
   4. Provide guidance and oversee the efficient scheduling of Food and Beverage and Retail, adjusting requirements as appropriate to conditions and budgets.
   5. Provide timely employee feedback and conduct qualitative performance reviews of departmental staff on a regular basis.  
   6. Ensure the departmental staff is operating within current local, state, federal, and USFS regulations; maintain appropriate regulatory records. 
   7. Prepare and oversee departmental personnel in the event of an emergency.
   8. Directly assist and/or perform the duties of departmental staff when necessary.
5. Food and Beverage Management
   1. Manage and oversee Food and Beverage Managers, Executive Chef and supervisors to ensure food preparation, presentation, service, and sales standards are met.  
   2. Coordinate with state and local health departments to ensure health standards are met.
   3. Coordinate with GM/COO, Property Maintenance, and outside vendors to ensure that kitchen equipment is in safe working condition.
   4. Coordinate with IT to ensure POS systems are in proper working condition.  
   5. Ensure appropriate pricing to achieve budgeted COGS taking into account employee and guest discounts.
   6. Ensure monthly food and liquor inventories are completed accurately and submitted to accounting in a timely manner.
   7. Coordinate and prioritize with other department leaders on special events and training food and beverage needs.
6. Retail Management
   1. Manage and oversee Retail Manager and Supervisors to ensure inventory, merchandise display, service and sales standards are met.
   2. Coordinate with Retail Manager and outside vendors to rotate inventory and keep up with technological and fashion advancements.
   3. Coordinate with IT to ensure POS systems are in proper working condition.  
   4. Ensure appropriate pricing to achieve budgeted COGS taking into account employee and guest discounts.
   5. Ensure retail inventories are completed accurately and submitted to accounting in a timely manner.
   6. Work in conjunction with departmental personnel and Property Maintenance in the upkeep of retail displays and storage areas.
7. Other Duties
   1. Work in conjunction with other departments as part of the Monarch team.
   2. Attend relative conferences, workshops, seminars…etc. as appropriate.
   3. Manage/work other duties as assigned.
   4. Other Duties as assigned. This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations. 

PERSONAL ATTRIBUTES:

• Passionate about living and working in a mountain atmosphere.
• Must be able to work as a leader, individual, and as a team.
• Is honest and dependable.
• Positive attitude
• Great work ethic
• Excellent communication skills
• Ability to respond quickly and calmly to any situation and provide professional solutions. 
• Attention to detail.
• Can maintain confidential information.
• Professional appearance
• Follow established policies and procedures, is supportive of our core values, and sets the example for others.
• Is comfortable to challenge established policies and procedures, but once established, is supportive of those rules.
• Can handle fast paced and high-pressure environment.
• Cash handling and computer experience
• Is flexible with hours and days of work. Can work any hours during the business day including mornings, evenings or split shifts, and any days of the week (including weekends and holidays)
• Motivated to drive revenue and explores opportunities to grow the Hospitality division

JOB REQUIREMENTS:

Salary : $75,000