Director of Experience

Description

Join the 30-year-old company turned start-up that is making waves in Hospitality!

About our company:

Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida.

Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.

At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler’s journey—inviting them to experience the frequency of each hotel’s locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.

Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard’s award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future.

Springboard Hospitality maintains corporate offices in Los Angeles and Honolulu, while also supporting a modern work remote culture for select positions. https://www.springboardhospitality.com/

Primary Mission:

The Food & Beverage/Experience Manager is responsible for assuring attentive, friendly, courteous and efficient service in all Hotel Food Outlets including The Storeroom Coffee and Wine Bar, the Pool Bar, the Complimentary Centennial Breakfast and the Mercantile while maintaining adherence to budgeted payroll and overhead cost. As well as for supervising and assisting in the preparation of all food items based on standardized SOP, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, restaurant and banquet work and storage areas while minimizing waste and maximizing cost/production ratio. He/she is also responsible for continually working towards improving the operations revenues to exceed budget.

RESPONSIBILITIES

• Approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.
• Maintain regular attendance in compliance with property 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 the proper uniform and name tag when working.
• Comply at all times with property standards and regulations to encourage safe and efficient hotel operations.
• Maintain a friendly and warm demeanor at all times.
• Be familiar with the organization of the property and know the function of each department.
• Maintain food cost within budgeted guidelines.
• Maintain follow through of all guest requests, problems, complaints and/or accidents which occur in the Food & Beverage areas.
• Prepare and conduct all F&B interviews and follow hiring procedures according to property standards.
• Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Oversee all Food & Beverage work areas.
• Maintain a clean department by implementing and maintaining a standard of "Clean As You Go".
• Maintain standards regarding purchase orders, processing of invoices and checkbook accounting.
• Ensure that service standards are maintained throughout the Food & Beverage Department.
• Ensure that F&B employees are at all times, attentive, friendly, helpful and courteous to guests, all other employees and managers.
• Maintain all procedures concerning credit policies.
• Develop and implement systems to control waste.
• Recommend to General Manager all operating supplies and capital purchases required.
• Develop employee morale and ensure training of all F&B personnel.
• Ensure that the quality and presentation of all food products are according to property standards
• Hire, train, supervise, develop, discipline and counsel all food and beverage management team members according to OLS policies and procedures.

OTHER EXPECTATIONS:

• Abide by payroll policies, procedures and rules of conduct as stated in the Springboard Hospitality Associate Handbook.
• Demonstrate a working knowledge of all company safety and security procedures.

Benefits:

Springboard Hospitality offers an empowered working environment that encourages collaboration and flexibility. We offer a superior benefits package to employees who work 30 hours/week or more that includes:

Full Time Benefits

• Vacation
• Medical, Dental, Vision, Life
• Costco Membership
• Bereavement Leave
• Education Assistance

Additional Per Position

• Employee Rates at all of Springboard Hospitality’s 46+ Hotels
• Lead Share Program
• Associate of the Month/Quarter & Company-wide Associate of the Year Programs
• Associate Referral Bonus Program
• Management Contract Referral Program
• CONNECTED. We are plugged into people, technology and the cutting edge of culture.
• INDEPENDENT. We are free-thinkers who embrace diversity and advocate for innovation.
• COLLABORATIVE. We are collaborative and believe that the best solutions are found by working hand-in-hand.
• PERSONALIZED. We are devoted to authentic human connection, personalizing our approach to the guests and owners that we serve.
• DYNAMIC. We are analytic thought leaders who harness the power of data to maximize return on investment.

OLS Hotels & Resorts LLC dba Springboard Hospitality (Springboard) is an equal opportunity employer. Springboard provides equal employment opportunity for all associates and prohibits discrimination based on race, color, sex (including pregnancy, childbirth, breastfeeding and medical conditions related to pregnancy, childbirth, or breastfeeding), gender, religious creed (including religious dress and grooming practices), marital status, domestic partner status, age, national origin or ancestry, physical or mental disability, medical condition, genetic information and characteristics, sexual orientation, gender identity or expression, military or veteran status, or any other basis protected under federal, state, or local laws. Springboard also provides reasonable accommodations for qualified applicants and employees with disabilities or medical conditions in accordance with applicable laws.

Qualifications

JOB REQUIREMENTS:

Experience: Knowledge of hospitality, travel, social scenes, event planning, social media, branding, mountain tour and travel, ecology, history, art, music, brand development, or joint marketing all a plus

Other: Bonus points if you speak additional languages i.e. Spanish, French, Japanese, Esperanto

SKILLS & ABILITIES:

Creativity and vision

Strength in hosting and producing events Leadership to motivate fellow staff

Appreciation for the visual and other arts

Organizational skills to set priorities, plan, delegate, and still enjoy events Ability to read, write, speak and understand English

TRAVEL REQUIRED:

Occasional for promotion and sales

IDEAL APPROACH:

• Regular communication with, and solicitation of feedback from, General Manager, counterparts from other disciplines, Corporate and Ownership groups.
• Organizational master of multi-tasking, executing deadlines and organizing staff and partners under a cool and collected presence at all times
• Motivating others by living the leading by example style

QUALIFICATIONS OR SKILLS:

Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.

ESSENTIAL:

• Superb product and branding knowledge
• Understands industry and vision and how to execute successful programming
• Solid background in customer service and hospitality industry
• Strong understanding of event planning

DESIRABLE:

• A minimum of two (2) years in hotel operations and management.
• A minimum of one (1) year in event planning, banquet operations or food and beverage operations
• Experience in independent boutique properties.
• Exceptional verbal and written communication skills.
• Adaptable experience with travel industry reservation systems.
• Adaptable experience with hotel property management systems.
• Strong management and leadership skills.
• Operates with a sense of urgency and discipline.

Springboard is proud EEO/AA employer M/F/D/V. We maintain a drug-free workplace