Service & Hospitality Manager

Under the general guidance of the General Manager, the Service & Hospitality Manager is responsible for driving the Noble33 vision. The Service & Hospitality Manager will ensure that employees are equipped to execute to our brand standards so that all guests have an engaging and dynamic experience. The Hospitality Manager will work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.

Duties & Functions

• Assist with recruiting, hiring, training, development and retention of qualified employees for the Operations & Culinary teams

• Schedule, conduct and document employee performance reviews to standard operating procedures

• Identify, train and develop key employees for growth, advancement and promotion

• Become proficient in all job functions of both front and back of house employees

• Organize quarterly employee meetings

• Comprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state and local laws

• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments

• Communicate repair and maintenance to GM and/or appropriate repair source

• Become proficient in the use of all restaurant technology equipment and software.

Day to Day Venue Management

• Direct and supervise employees in a daily basis in a fair and dignified manner

• Assist AGM with training, coaching and development of management team in areas Including: Noble33 culture, systems, policies and procedures, personal growth is always up to code with State & Federal regulations

• Identify, address and document individual employee performance problems according to standard operating procedures. Discipline and/or terminate as necessary according to Noble33 procedures

• Authorize all comps and voids for all service personnel

• Complete all administrative duties as outlined and assigned by the GM

• Report and help resolve all maintenance issues in timely manner

Brand Standards

• Ensure all service standards are maintained with a hospitality focus, and that all guests are attended to and treated with utmost respect by all departments

• Ensure all food and beverage menu items are presented consistently, accurately, and with integrity

• Assist in developing new ideas for service standards, food & beverage menu items, and guest relations practices

• Conduct daily walk throughs of the venue to ensure the venue is always up to brand standards and in “Mint Condition”

• Ensure that all guest complaints are handled and responded to within appropriate timelines and in a manner consistent with brand values and standards

Marketing & Business Development

• Assist with driving planning and execution of the business development strategy

• Assist with the planning and execution of the digital marketing strategy

• Identify key dates, promotions, & yearly programming for the venue

• Develop & maintain business relationships with all neighboring business’

• Actively ensure all staff are propagating the business in appropriate fashion, IE: Social Media & other digital Channels

• Constantly oversee promo tables, hosted tables, VIP tables, influencer program, Noble 33 program. Ensure all are coordinated and handled seamlessly through the VIP service manager (or managers OD), with a focus on driving top line revenue from these programs while keeping costs manageable

• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies

Inventory & Labor Management

• Ensure proper pars and inventory management systems are in place, keep active/running total/par

• Manage labor dollars, controlling overtime and labor % according to budget

• Ensure anti-theft measures are in place for all COGs supplies

• Ensure accurate monthly inventory is completed and turned in on time

• Perform departmental Labor cost analysis and oversight

Financial Controls

• Become proficient in and assist the GM with the finance team to produce accurate financial forecasts & budgets

• Ensure all declining budgets are maintained and followed

• Assist in overseeing profit and loss controls for the venue, identifying potential causes for concern, ensuring P&L margins are maintained, and producing P&L reports as needed

• Ensure there are anti-theft measures in place for all financial aspects of the business

• Ensure restaurant cash safe is accounted for & tracked

• Ensure Petty Cash procedures & logs are accurate & maintained

• Ensure all CC transactions are properly handled and make it to bank account

• Handle all chargebacks

• Execute all financial audits as put in place by Director of Operations

• Audit payroll and ensure all employees are paid correctly and on time

• Ensure Tips are properly handled and distributed by staff and management

Specific Job Knowledge & Skills:

• College degree in Business, Hospitality, or a Related field; or equivalent mix of education and experience

• Two to three years in a management position, preferably in an upscale or lifestyle brand hotel

• Thorough knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations

• Ability to multitask, work in a fast paced environment and have a high level attention to detail

• Strong verbal and written communication skills in English

• Passion for hospitality and for creating exceptional guest experiences

• Proven ability to develop and maintain positive and productive working relationships with other employees and departments

• Ability to work independently and to partner with others to promote an environment of teamwork

• Available to work on call shifts, after hours, over weekends and on holidays.

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity

• Stand, sit, or walk for an extended period of time or for an entire work shift

• Reach overhead and below the knees, including bending, twisting, pulling, and stooping

• Requires manual ability to use, carry, and operate all necessary equipment