SUMMARY: Providing lounge guests with friendly and professional service, excellent food and beverage quality, strong price value and consistency of execution in an attractive, well-maintained environment. Creation and development of an annual marketing plan to penetrate new sales opportunities and maximize use within existing markets. Further responsibilities include personnel development objectives and meeting the company's financial goals. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. REPORTS TO: Director of Food and Beverage SERVICE: Proper guest service requires and employee staff that is thoroughly trained in service sequence, product knowledge, and makes every effort to meet the needs of each and every guest. It is the Lounge Operations Manager's responsibility to lead service education through: * Daily line-ups; * New server, busser, host and bartender training programs; * Ongoing development programs, seminars; * Daily evaluation of restaurant service performance; * Employee discussion and evaluations; * Coordination of timely food production. PRODUCT QUALITY: The Lounge Operations Manager's needs to work with the Chef to provide "excellent quality and presentation" of all food to the guests. The Lounge Operations Manager participates in evaluation of food product, and development of product consistent with our market position. Further responsibilities include selection and pricing strategy of all liquors and wines, and supervision of their procurement. FINANCIAL OBJECTIVES: It is the Lounge Operations Manager's responsibility to meet the financial targets laid out in the budget process by the Director by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operations standards, and effective utilization of marketing funds. It is also the Lounge Operations Manager's responsibility to meet budget in all areas of cost control with consistent focus on cost of sales and payroll as laid out by the Director. PERSONNEL MANAGEMENT: The Lounge Operations Managers is responsible for communicating with the restaurant management and Director any open positions as well as identifying and developing hourly personnel and providing the necessary training as positions open. Further responsibilities include filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them. All personnel should receive regular, timely and honest evaluations of their performance and potential. The Lounge Operations Manager needs to implement and conduct ongoing training programs for new and existing management and hourly staff. FACILITY MANAGEMENT: Responsibility for the daily cleanliness of all areas of the restaurant both internally and externally. Coordination of kitchen cleanliness with the Chef. Coordination of service area maintenance with floor management, employees and any outside services. Ongoing maintenance of the lounge will be communicated to the director for capital planning as required in the budget process. SUPERVISORY RESPONSIBILITES: Manages all subordinate supervisors in the lounge and is responsible for the overall direction, coordination, and evaluation of the lounge personnel. Also directly supervises all non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: Bachelor's degree (B.A.) from four-year college or university; or three years related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions form groups of managers, clients, customers, and the general public. MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, and volume. REASONING ABILITY: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, kitchen equipment, or controls; and talk or hear. The employee frequently is required to reach with hands and arms and taste and smell. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10-15 pounds, frequently lift and/or move up to 25-50 pounds. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to heat from the cooking equipment. The noise level in the work environment is usually moderate to loud. (Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to met business demands).