ViVA The Good Life Regional General Manager
Location: US - PA - Reading
Greenwood Hospitality Group
ViVA The Good Life Regional General Manager
July 3, 2017
ViVA Executive Offices
5311 Perkiomen Avenue
Reading, PA 19606
Joseph B Massaro
Harrisburg Hotel Corporation
Overall management responsibility for the operation of ViVA The Good Life including sales, profitability, guest service, product quality, asset controlsand overall cleanliness and maintenance of each property. Operation of each business under the ViVA umbrella will be within the framework of approved 1) annual budget, 2) annual marketing plan, 3) annual capital expenditure plan, 4) annual wage plan, and always within the framework of all Company policies and procedures.
Interface with Ownership
Work on behalf of ownership to achieve stated goals and objectives for each line of business under ViVA The Good Life: Fields Kitchen & Bar by Viva, ViVA Catering/Commissary, ViVA Castle Pub & Catering at Reading Country Club, Green Valley Chateau. Communicate regularly with ownership summarizing financial progress, customer satisfaction, human resource issues and asset management updates.
Develop Executive Committee
Develop an Executive Committee capable of taking ownership in their individual lines of business and leading their teams to success. Effectively communicate with each member, coordinate the operation of each individual's department and special projects, and assist in identifying problems and solutions. Guide the committee in dealing withchallenges and opportunities in order to best serve the financial interests of the businesses and the wellbeing of its guests and team.
Development of annual operating budget which will serve as an operating plan and define required levels of achievement. Work toward achievement of annual budget in revenues, costs and profits through proper operations, expenditure controls and proficient accounting practices. Monthly forecasting accuracy is required and actions are to be developed to achieve planned gross operating profit. Monthly profit and loss statements are to be evaluated and opportunities identified for continued success or improvement where needed.
Lines of Business- Objectives
Set written priorities and key objectives for line of business and define for each Executive Committee Member/Business Lead quarterly. Include action plans, targets and completion dates.Follow up to assure successful implementation and follow-through and coach as necessary.
Staff Relations& Evaluation
Develop a positive and productive culture that fosters growth reduces turnover and increases morale. Communicate, counsel and assist in staff development. Be visible and available to all hourly personnel in accordance with the Company's open-door policy. Attend monthly department employee meetings whenever possible.Conduct regular performance appraisals and personal development plans for direct reports and assist Executive Committee in preparation of other management and line staff plans.
Staff Hiring and Training
Assure level of experience, knowledge and ability to meet job requirements of all staff hired and take an active role in ongoing training of the team.
Wage and Salary Administration
Review all wage and salary increases assuring compliance with wage scales and compensation philosophies as outlined in the Company's management manuals.
Development of annual sales and marketing plan. Monitor implementation of marketing plan action steps.
Weekly review of past and future restaurant and banquet sales toidentify opportunities, low demand (need) periods and develop with the sales team, actions for increased revenue. Review contracts, credit and deposit requirements to ensure all in compliance with company policies.
Monitor the success of F&B promotion programs. Take corrective actions as required. Monitor sales levels in order to take steps to reverse negative sales trends.
Create and monitor the proper event planning services to ensure clients are assisted properly and timely while also ensuring operational profitability, effectiveness and success can be achieved.
Quarterly review of pricing including review of cost increases and competitive pricing in room rates, restaurant, lounge and banquet areas. Assure recommendation and implementation of price increases on a timely basis.
Regular personal inspection of each businesses’ front and back of house. Assure proper sanitation and care for equipment is consistent.
Through leadership and example, establish a friendly, courteous, service-oriented approach to guests that is exhibited by all team members. Establish and implement guest service standards for all departments, periodically reviewing for consistency.
Assure that an on-going program is followed in regular repair and upkeep of the facility, landscape and equipment by developing and implementing a preventive maintenance program.
Represent ViVA within the local community, positioning each business as a good corporate citizen that is involved and supportive of community affairs.
Policies and Procedures
Assure that all Company policies and procedures are fully implemented throughout the hotel.
Must have advanced knowledge in the following areas:
- restaurant & catering accounting principles
- food and beverage operation, catering
- facility maintenance and repair
- housekeeping and general cleaning
- personnel management
- sales and marketing for food and beverage
Must be able to:
Plan financial strategies, delegate responsibilities and direct others at various professional levels, identify and solve problems, prioritize and coordinate multiple projects at one time, evaluate and resolve complex situations, lead team utilizing a participative team approach
Must have the ability to:
- meet and greet guests and employees warmly
- solicit potential business
- use general office equipment, including computers
- utilize general office procedures
- work creatively to achieve financial goals.
Post high-school coursework in hotel and/or restaurant administration/hospitality industry through accredited college or business school, seminar and workshop attendance.
Previous experience as General Manager or Assistant General Manager at a similar size and type of business.
Material and Equipment Used:
Basic office equipment and materials
General office, restaurant and catering environment
Inspecting all areas of interior and exterior of facilities
Able to move to varies locations throughout any given day.
Ability to assist with table and chair setups, pack and unpack trucks with food and equipment.
Embrace the Greenwood Values of:
- Integrity in Conduct
- Cooperation in Action
- Excellence in Performance
Also cultivate and build the Greenwood EFFECT culture to develop and lead their team
- Engaged--encourage, identify positive moments
- Fun--maintain a healthy and happy workplace
- Flexible--adapt and change while maintaining our standards of excellence
- Equipped and Empowered--provide the necessary tools and leadership to cause success
- Community--caring about our work, our colleagues and our ambassadors
- Trust--foster high levels of trust within the department