Westmont Hospitality Group was founded in 1975. What started with a single hotel in North America, has grown to become one of the largest privately-held hospitality organizations in the world.

Throughout the years, Westmont has had an ownership interest in and operated over 1,100 hotels. Currently this stands at over 500 hotels across three continents. Westmont has formed strategic alliances with many of the world's largest hotel brands. These include Fairmont, InterContinental Hotels Group, Hilton, Accor, Starwood, Wyndham, Choice Hotels, Renaissance, Radisson and Best Western. The company is one of the largest franchisees and co-owners of IHG hotels and Hilton hotels worldwide. Westmont has a very diversified portfolio ranging from budget and aparthotels to mid-market business and large conference hotels to boutique hotels and luxury resorts.

Our employees are our most valued resource.  Their expertise is what drives our future success.
If you are skilled in the hospitality industry and seek a stimulating workplace that fosters creativity, teamwork and personal development, contact us today. We reward our employees with the benefits and opportunities you’d expect from an industry leader.

This is an advanced professional and administrative position responsible for the successful operation of the restaurant, lounge & gift shop while maintaining quality standards, profitability and customer satisfaction.

ESSENTIAL FUNCTIONS/TYPICAL EXAMPLES OF WORK PERFORMED (This list is not comprehensive, but indicates duties and responsibilities which may be redefined pursuant to operational needs):

1. Monitor and check the quality of customer service in the restaurant, lounge and gift shop areas; resolve complaints and evaluate patterns or trends in customer complaints in order to plan corrective actions

2. Determine financial and operation objectives for the department(s); assist in developing the budget and business plan; analyze profit and loss statements by comparing actual with forecasted performance to determine area's effectiveness and efficiency

3. Estimate staffing level requirements based on customer counts, business trends, special events, etc.; make up and/or check over weekly schedules and adjust staff size to maximize productivity without sacrificing customer service; re-assign and adjust staff accordingly.

4. Implement procedures to control food and labor costs; properly administer procedures related to Internal Audit.

5. Maintain positive working relations with subordinates and managers; complete documentation for personnel actions such as performance evaluations, training, terminations, injury reports, disciplinary warnings etc; make hiring decisions; assess training needs and train all employees; observe and evaluate job performance of subordinates to provide feedback to lead to improvement.

6. Monitor or check on employees periodically during a shift to insure they are performing all assigned duties and adhering to all policies and procedures for proper dress and behavior; conduct meetings to keep employees informed of recurring events, special promotions, policy changes, etc.

7. Inspect facilities and equipment for clean, safe, and/or sanitary conditions; check behind employees to insure sanitation and/or attractive conditions are maintained; clean spills or pick up trash; monitor/check storage and rotation of supplies

8. Administer all company policies and procedures; notify hotel management of problems such as serious customer complaints, policy violations, safety concerns, cash shortages, etc.

9. Coordinate with all department heads to ensure efficiency and profitability of hotel

10. Perform all other duties as assigned.

WORKING RELATIONSHIPS:
1. Reports directly to the Director of Operations.
2. Supervises the Restaurant, Lounge and Gift Shop staff
3. Must maintain good working relationship with other departments, employees, and guests.
4. Interfaces daily with the public.

MINIMUM QUALIFICATIONS:

Minimum 3 years food & beverage management experience, preferably in a hotel. Must have strong customer service skills. Ability to work effectively with independently and as part of a team. Must have excellent business communication skills and strong time management skills needed. Ability to share or divide attention among several ongoing activities, projects or assignments. Ability to interpret and explain company policies and procedures to others. Ability to adjust or balance the size of staff on a daily basis in order to maximize productivity or control labor costs without sacrificing customer service. Ability to plan promotional or incentive programs for employees. Ability to obtain support for ideas and actions from subordinates, peers, or superiors in order to accomplish a task or goal. Must be able to evaluate the quality of food preparation. Able to identify circumstances or incidents that require the notification and/or approval of others. Ability to do the work of those supervised. Knowledge of the standards for food preparation such as cooking techniques, food presentation, etc. Must be able to work 50 hours/wk with evenings, weekends, and holidays.