Corporate OverviewThe Procaccianti Group (TPG) currently owns and/or operates 64 hotels in 24 states and employs approximately 8,000+ people from coast to coast with 120 professionals based at the corporate headquarters in Rhode Island.
TPG is seeking energetic, service-oriented individuals to participate in the strong growth that we are experiencing. With 50 years of real estate and hospitality management, our available positions are as diverse as our business ventures. TPG offers a wide variety of managerial and entry level positions with a competitive/attractive salary, 401k & benefits.
In conjunction with the Director of Outlets, the Restaurants Assistant Manager manages staff and day-to-day food and beverage outlets operations including menus, promotions, guest service, accurate order entry and register systems, beverage control procedures and liquor law compliance. The Outlets Assistant Manager manages responsibilities in alignment with senior management, Company policies and procedures, brand standards and local, state and national regulations. Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives. Contributes to and recommends budget, capital expenditures, inventory controls, sales and business plans, and short/long term planning.
ESSENTIAL FUNCTIONSReasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Manage food and beverage outlets in compliance with policies, procedures, standards and regulations. Manage staff schedules to ensure adequate coverage while managing the department budget. Train and motivate associates to have positive and effective guest relations skills. Ensure staff compliance with all guest service basics such as uniforms, name tags and proper guest greeting. Ensure timely response to guest needs. Resolve guest complaints as appropriate to maintain guest satisfaction. Regularly review service scores to identify areas needing improvement and implement appropriate changes. Be knowledgeable on hotel facilities, services and the city to assist guests as appropriate.
- In conjunction with the Human Resources department, recruit, hire, train, coach, counsel, resolve conflicts, discipline and terminate staff as appropriate through fair treatment and in compliance with Company policies and procedures. Clearly communicate to associates the standards of performance and their role in contributing to individual and team success. Administer and ensure all required training occurs including orientation, safety, fire, alcohol awareness, food handling and blood-borne pathogen. Prepare and conduct associate performance and salary reviews in a timely manner and in accordance with Company guidelines. Ensure staff compliance with internal controls, policies, procedures, standards and regulations. Insist on a work environment that is free from harassment. Promote the hotel as an employer of choice in the community.
- Contribute to and recommend budget, capital expenditures, inventory controls, asset protection, sales and business plans, and short/long term planning. Manage within approved plans and objectives. If necessary, develop action steps to correct any expense problems. In conjunction with Sales, sell and upsell hotel services to meet/exceed sales and financial objectives. Manage order entry and register systems, menus, promotions and decorations to capture more guests and a larger share of the local market. Ensure food and beverage costs are within budgeted guidelines. Ensure accurate guest bills, payments, reconciliations and deposits in compliance with policies and procedures. Recommend new and improved menus and service methods to continually improve revenues and profit margins while maintaining quality. Review and monitor internal control procedures. Report, investigate and resolve violations to policies, procedures and regulations. Review vendors, products and bills to ensure procurement of top quality products at minimum prices.
- Effectively and efficiently manage the staff, day-to-day operations and services. Keep abreast of brand standards and the competition's products and strengths to continually improve revenues and profit margins while maintaining quality. Use business/management knowledge, applications in the industry, and experiences to provide leadership, both internally and externally, to assist senior management in positioning the hotel as a market leader. Be a coach with a positive attitude on a daily basis. Implement, manage and comply with Company policies, practices and programs. Ensure compliance with brand standards and local, state and national regulations. Ensure optimal levels of quality service and hospitality are provided to guests. Maintain effective and useful business relationships with preferred hotel vendors, as appropriate.
QUALIFICATIONS The Company may consider equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below.
Education and Experience:
High school education plus schooling in culinary arts, hotel/restaurant management or related major. Two or more years of related experience. Alcohol awareness certification and familiarity with hospitality industry practices preferred.