Hospitality Manager The Salvation Army KROC Center South Bend

The Hospitality Manager will be responsible for overseeing the day-to-day operations of the cafe, kitchen, event and AVL departments, including finances & stock management, health and safety responsibilities, over- seeing the catering events and bookings and managing a team. The manager is integral in creating an environment that is welcoming to existing and new customers and developing a self-sustaining cafe that provides a varied and healthy menu together with consistent, professional service. In conjunction with this they are responsible for the planning, development, and execution of the sales program, event management and room reservation process and AVL needs for events held at the Ray & Joan Kroc Corps Community Center (RJKCCC).

DOING THE MOST GOOD

Do you want to use your skills and talents to make a lasting difference in the world? The Salvation Army is the fourth largest charity in the United States and is an international organization based on Biblical principles created to help people in need.

We are mission-driven, diverse, collaborative, and focused on positive results for people... Join us in making a difference.

Responsibilities:

• General Supervision/Management
  

• Hire and oversee internal staff, external companies and or a combination of both to accomplish Cafe/Kitchen, Events, and AVL services responsibilities
• Manages and motivates the team (including: recommendation for hiring and termination, performance management, and recognition duties)
• Trains new employees and provides ongoing training ensuring all required training and certifications are completed successfully as outlined by the government where applicable
• Ensures staff represents the RJKCCC professionally by providing exceptional customer service
• Establishes, monitors, and analyzes the related budgets, ensuring profitability
• Conducts departmental meetings
• Represent the RJKCCC at special events and oversee/supervise activities
• Assess function presentations on an on-going basis and make changes necessary to reflect current trends
• Plan appropriate staff scheduling for all functions
• Assess/budget/process and follow policies for the replacement of operating equipment
• Must be able to work nights and weekends as required
• Perform other duties as required
  

• Manage Event Sales and Execution
  

• Initiate, research and maintain extraordinary quality service efforts that will increase the quantity of catering functions from both new and previous clients
• Oversee the activities of events staff including, catering, facilities, AVL and other events support staff. Execution of service details of all food and beverage events with the Chef/Catering, Floral, Set-up crew, Hostess(s), wait staff and any other appropriate personnel.
• Maintain quality of items used in events and kitchen operations, such as: china, glassware, equipment, linen, uniforms etc.
• Schedule and coordinate joint meetings between clients and the RJKCCC departments, including Facility Operations and Food Services, Catering and contracted services (e.g. audio/visual) to ensure all requirements of the event are planned for and implemented
• Supervise all administrative responsibilities of events, including payroll, scheduling, communications, budgeting, selling procedures, client relations and billing.
• Develop detailed plans, diagrams and checklists for assigned events
• Ensure all marketing initiatives are managed in an effective and positive manner and develop the strategy required for successful and profitable implementation of all promotions
• Work alongside the Membership and Marketing team in the development and promotion of exhibits, conferences, galas & events
• Design and develop profitable/creative event party packages
• Assist and collaborate with other departments regarding food/ beverage services to their programs and events
• Conduct on-site tours of the Kroc Center, as required
• Research and secure various preferred catering vendors to broaden our food options for events ensuring that quality and execution is superior
• Increase food and beverage sales through creative menu presentation and execution to clients, upselling all aspects of our facility
• Communicate requirements of all assigned functions to appropriate staff through pre-event meetings
• Maintain the highest standards of service to clients and ensure they are trained and adhered to by all event staff
• Provide Kroc Center staff, in a training-type environment, initial and refresher sales methods for them to assist in all revenue-generating opportunities
• Responsible for the execution and coordination of room reservations and events held in the RJKCCC
• Become integrally involved in the on-going management of the facility scheduling software program, including the input of data to design and reserve spaces, and all required follow-up entries to oversee the documentation to plan and execute special events
• Keep accurate records of the process of assigned events, to include contract components and meeting documentation, client contact, event planning and follow-through
• Assist in the development of written facility use policies, procedures, and contractual documents (i.e. rental agreements, memorandums of understanding)
• Maintain the facility schedule. Gather accurate event information and ensure that facility and event setups are complete and accurate for all rentals and events. Ensure that events begin and end on time
• Provide summary of all event-related expenses for final invoicing to client and coordinate invoicing.
  

• Manage operations of Cafe and Kitchen
  

• Trains new employees and provides ongoing training for all cafe/kitchen staff ensuring required training and certifications are completed successfully as outlined by the government
• Oversees the cafe/kitchen schedule
• Oversees the food and beverage menu so that it reflects the tastes and preferences of our members and guests
• Ensure food safety, sanitation, and quality standards are met at all times
• Ensures the cafe/kitchen area is clean, neat and orderly and equipment is well maintained and in working order
• Ensures cafe/kitchen policies and procedures are adhered to.
• Acts as a liaison between the cafe/kitchen and all other departments, communicating relevant information to the cafe/kitchen staff as needed i.e. tournaments, camp activity, outdoor concessions
• Develop a marketing program
  

• Manage AVL services for Events and Internal Kroc Activities
  

• Keep accurate records of the process of assigned AVL activities not related to events, to include contract components and meeting documentation, client contact, studio planning and follow-through
• Assist in the development of written facility use policies, procedures, and contractual documents (i.e. rental agreements, memorandums of understanding)
• Maintain the facility schedule. Gather accurate AVL information and ensure that facility and studio setups are complete and accurate. Ensure that AVL/Studio activitie begin and end on time
• Provide summary of all AVL-related expenses for final invoicing to client and coordinate invoicing.
• Manage provision of AVL support for catered events, worship teams, weddings, funerals, rehearsals or other events as needed
• Organize and maintain compliance, license, and warranty information related to AVL equipment
  

• Develop and implement AV safety policies and procedures for the music education programs and spaces.
  

• • Develop and implement AV programming specific to the music education areas of the facility.
    

• Track AVL equipment inventories and order supplies
• Notify the Operations Director when major equipment repairs are needed
  

Qualifications:

• BA degree from accredited college or university in business administration, marketing, communications or a related field. Equivalent combinations of education and experience which, in the sole discretion of The Salvation Army, provides the requisite knowledge, skills and abilities to successfully perform in this role, will be considered.
• Minimum of 3 years of experience in similar responsibilities or equivalent in events management, marketing/sales and/or food service management of facilities offering similar programs and/or services.
• Minimum of 3 years of progressive experience supervising and managing multiple task professional staff and experience in hiring and terminating staff.
• Professional etiquette, initiative, creativity, organization, delegation, communication and group/teamwork skills in a spirit of cooperation and Christian service.
• Demonstrated ability to effectively manage customer service through building a positive relationship with members and guests.
• Demonstrated ability to effectively work with children, parents, customers, staff and volunteers in a capacity of leadership.
• Ability to lead and develop a high capacity staff team.
• Proficient with standard word and spreadsheet processing and database software applications.
• Ability to read, analyze and interpret complex documents.
• Ability to speak and understand English in a manner that is sufficient for effective communication with supervisors, employees, and customers.
• Maintain a professional attitude and approach to problem solving.
• Must be able to work with, direct, and relate well with co-workers, staff and guests while maintaining the standards of The Salvation Army.
  

Spanish language proficiency preferred, but not required