Job Living Room Manager, The Rocks

Description

Natural Talent
Explore an exciting new career path at W Hotels where your natural talent is celebrated. W Hotel’s work culture is uniquely designed to spark your imagination and curiosity while bringing the W experience to life for guests.

W Sydney is now casting for a Manager to lead the operations of the Living Room. Reporting to the senior Beverage and Food leadership, this is an integral role that presents an amazing opportunity to contribute to the efforts of the world’s largest W Hotel.

JOB SUMMARY

The Living Room Manager at W Sydney is responsible for overseeing the daily operations of the Living Room bar, ensuring smooth team management and exceptional guest experiences. Reporting to the senior Beverage and Food leadership, the role focuses on maximizing revenue and profitability through effective promotions and execution of venue programming. The Bar Manager also handles menu planning, inventory control, and maintaining service standards, all while balancing guest and team satisfaction with budgetary goals.

JOB RESPONSIBILITIES

Taking an Entrepreneurial Approach to Driving the Business

• Understands financial opportunities by surveying venue demand.
• Partners with key individuals in the local community to assess opportunities.
• Identifies and analyses competitors.
• Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing, and evaluating usage reports, and taking corrective action.
• Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues.

Managing Bar Operations

• Work closely with the B&F leadership team to curate beverage program and the beverage lists for the venue based on the concepts and keep up to date as per market trends
• Implements agreed upon beverage policy and procedures in synergy with the other outlets within the property.
• Manages in compliance with all local, state, and Federal labor, beverage, and liquor laws.
• Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs control, beverage potentials, sales mix analysis for beverage and food, issue & returns, beverage & food safety standards, inventories, financial spot checks.
• Monitors adherence to all liquor control policies and procedures.
• Attends pre- and post-convention meetings as needed to understand group needs.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Manages to achieve or exceed budgeted goals.
• Ensures compliance with all Bar/Lounge policies, standards, and procedures.
• Maintains beverage & food handling and sanitation standards.
• Developing menus and promotions together with the Beverage Manager.
• Actively proposes initiatives to drive revenue; comes up with ideas and plans.
• Actively recruits and maintains a highly engaged team.

Leading the Bar Team

• Trains a deep knowledge of the menu, the products used (Beverage & Food), motivating the team to evolve.
• Supervises talent levels to ensure that guest service, operational needs and financial objectives are met. Balances the team duty roster effectively to keep a high motivation within the team, finds synergies with other departments, while keeping the payroll under control.
• Trains the talent on liquor control policies and procedures.
• Keeps regular open discussions with the talent.
• Gets involved within hotel operations and builds strong relationships with all peer department members.
• Ensures talent understand expectations and parameters.
• Seeks feedback from the team and supervisors acting effectively and constantly implementing ameliorations and corrections.
• Communicates critical information to the Bar/Lounge talent regarding hotel information, hotel activations, city events and news. Shares the constantly the strategy and updates with the team.

Fostering an Environment that Creates Exciting and Memorable Guest Experiences

• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Displays hands on leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations.
• Empowers talent to provide excellent customer service and acts as the guest service role model for the outlet.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of beverage and food, service levels and overall satisfaction and address any problems or complaints.
• Verifies corrective action is taken to continuously improve service results.
• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and beverage and food delivery, fulfillment of special requests, collection of payment & invitation to return).
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

Managing and Conducting Human Resource and Talent Management Activities

• Actively participates in the hiring process to identify the right talent to support the outlet's concept.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Facilitates the fair and equal treatment of talent and strives to improve talent retention.
• Monitors talent attendance of on-going training to understand guest expectations.
• Solicits talent feedback, utilizes an "open door" policy and reviews talent satisfaction results to identify and address talent problems or concerns.
• Encourages recognition of talent across areas of responsibility.
• Demonstrates honesty/integrity and models appropriate behaviours by leading by example and serving as a role model.
• Develops specific goals and plans to prioritize, organize, and accomplish own work.
• Monitors and maintains the productivity level of talent.
• Manages talent levels to meet guest service standards, operational needs, guest service, and financial objectives.

BENEFITS

• Discounts on hotel rooms including all properties within the Marriott International group, for you and your family & friends
• The best hotel training opportunities produced independently by W Sydney and internationally recognised training programs by Marriott International
• Discounts on food & beverage across all our hotels
• Recognition programs to keep you motivated
• Enjoy your birthday off with birthday leave
• Wellbeing & mindfulness programs to ensure you stay healthy
• Employee Assistance Program
• ‘Great Places to Work’ certified

MI RECOGNITION

Marriott International is consistently recognized as an employer of choice globally by FORTUNE magazine, Diversity Inc and Great Places to Work Institute, among others.

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CTA TO LEARN MORE

Visit whotels.com/careers to learn more about our workplace culture and career opportunities.

DIVERSITY AND INCLUSION STATEMENT

Marriott International is an equal opportunity employer that does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws