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Director of Venue Hospitality
Brand: Union Square Events
Req#: 493740
Updated: 11/16/2018
Job Type: Full Time
Location: Union Square Events (640 West 28th Street NY, NY)
Category: Executive
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Job Description

 

 

Union Square Events is seeking a Director of Venue Hospitality to join the team!

Since opening Union Square Cafe in 1985, Union Square Hospitality Group has grown into an innovative family of food and hospitality businesses including fine dining restaurants, museum cafes, casual dining eateries, an executive training business and Union Square Events.

Established in 2005, Union Square Events has emerged as a culinary and operations leader within the hospitality industry. Through collaborations with a diverse portfolio of best in class clients and business partners, Union Square Events produces one-of-a-kind catered events and unparalleled dining experiences within a variety of cultural, corporate and entertainment venues throughout New York City.

The Director of Venue Hospitality Operations leads all Sports and Retail Operations for licensed and proprietary USHG brands at our various venues.   This position serves as a company ambassador and representative for all external Food and Venue operators.  Associate Directors report directly to this position and as such, maintaining consistent and clear communication between them is critical.  The Director of Venue Hospitality is tasked with the responsibility of building a culture of Enlightened Hospitality, while ensuring that each venue is financially and operationally sound and delivers on excellent product and service.

 

Core Tasks and Timing for Key Responsibilities

Oversee and steer financial and operational decisions for all Venue Hospitality units

  • Increase efficiency by implementing or adjusting operating systems for all Venue Hospitality units
  • Conduct weekly operational meetings with Venue Managers to discuss venue-specific initiatives, issues, and solutions
  • Conduct P&L statement meetings with individual Venue Managers by the second Friday of each accounting period
  • Complete ad-hoc reports to present to Executive Partners and Corporate Controllers
  • Develop annual timeline with Executive Sous Chefs on schedules and implementation by Period Two of the current accounting year
  • Collaborate with Controllers to continuously adapt our accounting system to ensure timely and accurate financial reporting
  • Work with Controllers and Culinary Team to create, edit and finalize the annual budget for all divisions of Venue Hospitality by the end of Period Eleven
  • Review profitability through prime cost provided by each individual Venue Manager

Establish and develop a high-performance team across all USE brands to deliver outstanding hospitality and excellence to their guests

  • In conjunction with USE Management and HR Business Partner, hire and train according to USE standards for hospitality and excellence
  • Facilitate the Onboarding and training process for all new direct-report employees
  • Provide continuous training and leadership to develop and grow team
  • Ensure that all employees receive annual performance reviews one month prior to the start of the season with all VH management on partnership abstracts, encompassing venue specific relationships with 3rd party food-service providers and teams
  • Training VH managers how to use new procedures to assist them in managing their specific locations
  • Work with Director of Operations and HR Business Partner to ensure our “Best in Class” status and maintain a winning team with our all VH managers and our onsite partners
  • Standardize all training materials in VH, and work with Venue Managers to review and refresh training materials by their specific locations annually
  • Nurture the culture of Enlightened Hospitality
  • With the Controller, teach the VH management team proper inventory controls, ordering procedures, costing analysis, and P&L interpretation
  • Work with USHG HR/Training Department on all start-up locations and as needed to achieve constant and thorough training

Represent and embody our company values at all locations to ensure that performance is up to USE and USHG brand standards

  • Revise and update standard operating procedures related to specific stand operations through observation, tastings, and follow up with managers
  • Be a constant presence at all sites and ensure that brand integrity and hospitality are being executed at the highest level
  • Foster a productive working relationship between USE and its external partners through active dialogue and annual initiatives

Teach and ensure rigorous knowledge of and adherence to all applicable laws, policies and procedures

  • Adhere to all USE procedures as it pertains to personal appearance, attendance and conduct
  • Complete all assigned administrative requirements accurately and on time
  • Remain current and compliant with the correct HR practices and policies

  • Ensure that the Payroll process is completed accurately, on time and according to proper business/accounting procedures
  • Ensure Department of Labor/Health Department compliance as it pertains to the operation
  • Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary

 

 

Skills/Requirements

Experience:

At least 5 years General Manager or Senior Operations Manager experience

Work Environment:

Must be able to stand, reach with arms and hands, bend and stoop, kneel and crouch more than 50% of the time.

Must be able to verbally communicate with employees and guest at all times.

Lifting requirements range from 10 to 50 lbs no more than 20% of the time

Must be able to work long hours, walking, standing, and climbing stairs for several hours at a time

Must be willing to travel at least 40% during seasonal peak

Technical:

Strong understanding of concession-style food, service & beverage programs

Understanding of various sports

Excellent knowledge of facilities operations

Excellent communication oral & written communication skills

Excellent leadership, organization & management skills

Understanding of USHG culture & philosophy

Excellent understanding of sport & entertainment and commissary financial knowledge

Proficiency in multiple POS platforms (Aloha, Micros, Positouch, Revel, etc)

Proficient in Microsoft Office programs

Familiarity with Inventory Management Systems (IMS)

Language:

English, Spanish preferred

Certifications:

Bachelor’s Degree

NYC Food Handler’s Certificate

TIPS Certification preferred

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