Guest Services Manager jobs in Norfolk, VA

Hospitality Manager - Clearance Required - copy

Guest Services is now hiring a Hospitality Manager to oversee hospitality operations at our client location in Hertford, NC. Candidate must have management experience in the hospitality field. Candidate must have a minimum five years of management experience of both supervisory and line level staff in two or more of the following service departments simultaneously: foodservice / food & beverage, housekeeping / janitorial, maintenance, front office, business administration or conference services.

Candidates must be willing to obtain and maintain a Security Clearance.

Guest Services, Inc. offers competitive pay and amazing benefits such as medical, dental, vision, a 401K savings plan, paid time off, employee discounts at recreational and lodging facilities nationwide, and more!

Apply today to join our All Star Team!

JOB SUMMARY

The Hospitality Manager position is the primary "key enabler" in providing the leadership and accountability required to meet a constantly changing and evolving set of mission support requirements for a USG Client. The position must interact across multiple levels of activity to include both external and internal customers. This position carries and instills a sense of ownership and empowerment across Housekeeping, Janitorial, and Food Service operations to support a set of greater mission driven requirements. Candidate must encourage and foster communication in a consistent and concise manner in order to drive a proactive support environment in multiple areas. The position must take a service driven approach in establishing SOP's and daily activities in order to continuously enhance and improve the experiences of both short and long term customers.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Act as the primary interface between a set of USG leadership and contractor support staff in order to integrate client requirements into daily operations and SOP's.
• Establish effective lines and means of communication between client and support staff in order to meet diverse support requirements.
• Based on Client support requirements, direct and lead a Housekeeping manager, a Janitorial supervisor, a Production Chef, and a Food Service Accounting Manager in performing and developing processes.
• Effectively establish SOP and daily operational requirements to enhance support services that integrate across multiple departments and multiple levels.
• Provide administrative support to USG clients regarding equipment, supplies, and resources.
• Utilize access to multiple USG systems for effective planning of housing, billeting, and food service requirements
• Consolidate and process relevant required information for visitor access, identification, room key, etc., to provide seamless access to appropriate facilities.
• Display an understanding of the restrictions and difficulties in operating in a demanding and limited access environment.
• Coordinate food service requirements and associated meal card/payment methods with Food Service supervisor staff.
• Effectively utilize staff from across multiple departments to support an overarching support mission.
• Act as primary consolidation point for all required data metrics, as well as create and implement changes in reporting methods, frequencies, or included data.
• Act as primary POC for external and internal visiting customers in order to stay abreast of changing support requirements.
• Foster and develop a proactive leadership and staff to be flexible in meeting changing priorities.
• Understand basics of food and menu development, production, and associated costs. Ensure proper inventory and ordering schedules are met.
• Understand basic housekeeping principles and requirements, as well as associated costs.
• Look for, and implement opportunities for increases in efficiencies of resource management, to include physical goods and labor utilization.
• Understand and ensure that all chemical and cleaning products have appropriate SDS documentation.
• Understand and utilize Manager to capture costs and expenditures.
• De-conflict any customer/visitor issues across all departments, to include food, room maintenance or service problems, key issues, badging, etc.
• Resolve intra, and inter departmental conflicts so as to eliminate any impact to visitor and client personnel.
• Other duties may be assigned.

SUPERVISORY RESPONSIBILITIES: Position is responsible for all activities across multiple departments, however, works through subordinate leadership to do so. Candidate must foster an open door/open communication environment that empowers both supervisors and staff to be proactive in supporting diverse requirements in a restrictive and demanding environment. Position must take accountability for ensuring that information is consolidated and shared freely between client and contractor personnel. Position has 3 direct report lead supervisors, with about 30 additional support staff.

QUALIFICATIONS: Must currently have a security clearance. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

EDUCATION and/or EXPERIENCE: Bachelor’s Degree required; Bachelor’s Degree in Business Management, Business Administration, or Hospitality Management preferred. Minimum five years of management experience of both supervisory and line level staff in two or more of the following service departments simultaneously: foodservice / food & beverage, housekeeping / janitorial, maintenance, front office, business administration or conference services. Proven ability and experience with multiple computer office programs, to include Microsoft Office applications. Proven ability to foster teamwork and communication across multiple levels.

LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must display ability to read and write routine reports and correspondence and have the ability to relate content effectively before groups of customers or employees of organization. Must understand and interpret complex SOW as well as financial and statistical reports.

REASONING ABILITY: Display an ability to coordinate multiple facets of support activities to include housekeeping, food service, and janitorial efforts. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Must have the ability to deal with problems involving several variables in standardized situations and be able to apply metrics and data to operational requirements.

CERTIFICATES, LICENSES, REGISTRATIONS:

Must currently have, or be able to obtain a SERVESAFE, or other FOOD HANDLER's CERTIFICATE

PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 20 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT: While performing the duties of this job, the employee is frequently exposed to moving mechanical parts, fumes or airborne particles, extreme cold, extreme heat, risk of electrical shock, risk of radiation, and vibration. The noise level in the work environment is usually loud.

Guest Services, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.