About Evolution Hospitality
Headquartered in Orange County, CA, Evolution Hospitality is one of the top privately-owned hotel management companies in the US. Evolution Hospitality has a well-defined vision, a strong sense of values and guiding principles, and a long-range, quality-minded approach to business. From unassuming beginnings with a single property, today Evolution Hospitality is recognized as a first-class operator of hotels.
We are proud to offer candidates a dynamic career, personal growth, a strong tradition of mutual trust, integrity and an opportunity to make an impact on the business. Simply put, it means that it feels a bit different to work here. We are universally driven by our fundamental values and beliefs. At Evolution Hospitality, all associates are selected and evaluated on two criteria equally: results and culture. Honesty and humility are equally important as intellect and ability, and each member of the team embraces the challenge of becoming a better human being, both personally and professionally, as part of the package. Superstars are those individuals that not only create value for the company but also genuinely embrace and live Evolution Hospitality’s unique culture.
Are you ready to evolve? If you are interested in establishing a solid career and taking giant strides in personal growth, Evolution Hospitality is just the family you’re looking for.
The Opportunity
We are currently looking for a Hotel Manager to lead the operations team at the legendary Queen Mary. Located in the Port of Long Beach, the Queen Mary features a rich maritime history, authentic Art Deco décor, and stunning views of the Pacific Ocean and Long Beach city skyline. At the time of her maiden voyage in May of 1936, she was considered the grandest ocean liner ever built. Today the Queen Mary is one of Los Angeles’ major attractions, drawing visitors from around the world. The Queen Mary boasts 346 staterooms spanning three decks including nine full suites which have hosted a variety of colorful characters from World War II leaders to British royalty and the stars of Hollywood’s golden era. The ship also features 80,000 square feet of event space in 17 remarkable Art Deco salons as well as a tri-level, 45,000-square-foot Exhibit Hall; signature restaurants including the award-winning Sir Winston’s and Chelsea Chowder House & Bar; and a selection of retail shops. History buffs enjoy the ship’s museum and Behind the Scenes tour, while guests of all ages love the Ghosts and Legends tour and special events such as Scottish Festival, Dark Harbor, and concerts that are hosted on or by the ship throughout the year.
As the Hotel Manager, you’ll be responsible for the overall day-to-day operations of the property to include Food and Beverage and Operations Functions (Property Services, Housekeeping, Attractions, Retail/ Leases, Front Office, Guest Services, Parking, Reservations, PBX, and Security). In addition, this position is responsible for assisting the General Manager in implementing property goals and strategies and assuming all of the duties of the Managing Director in his/her absence.
Job Responsibilities
Key responsibilities of the Hotel Manager include:
• Supporting the General Manager in the overall management and strategic direction of the property, assuming the responsibilities of the General Manager in his/her absence
• Overseeing the operations functions of the property
• Making key decisions and overseeing execution, removing obstacles to success and ensuring appropriate resources are available to achieve business results
• Leading and supporting all departments in the achievement of their financial and operational targets through the establishment of a positive culture, clear expectations and policy and procedural implementation
• Developing and managing the capital budget for the your departments
• Ensuring that accurate monthly forecast of revenues, expenses and GOP are produced and communicated to the team
• Ensuring that staffing levels for operating departments are at optimal levels
• Describing, assigning and delegating responsibility and authority for the operation of the various food and beverage sub-departments (i.e., room service, restaurants, banquets kitchen, stewards, etc.)
• Participating with the Executive Chef and outlet managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market
• Implementing effective control of food, beverage, and labor costs among all sub-departments
• Assisting the area managers in establishing and achieving profit objectives and the desired standards of quality food, service, cleanliness, merchandising and promotion
• Reviewing and evaluating the degree of customer acceptance of the individual restaurants and banquet service; recommending new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment
• Defining annual goals and objectives for reporting operations departments
• Developing a strong team through effective and consistent leadership and operational savvy
• Creating the operational budget for the property to include revenue, payroll, departmental and fixed expenses
• Interviewing, hiring, coaching and developing management team members of operating departments
• Evaluating team performance and taking appropriate corrective action as needed to hold team members accountable
• Setting goals, providing ongoing feedback, and rewarding/recognizing team members
• Developing and maintaining positive relationships with employees, guests, local community members, and vendors
• Maintaining an efficient system of communication between departments
• Consulting with General Manager, owners and corporate offices, as required
Job Requirements
If you’re an experienced, high energy hotel professional with a passion for leading then you just might be the Hotel Manager candidate we’re looking for! In addition, the ideal candidate will meet the following requirements:
• Minimum of five years of experience in a fast paced, full service property as either a Director of Operations, Assistant General Manager, Hotel Manager, Director of Food and Beverage, or similar
• Extensive experience in restaurant bar, banquet, stewarding, kitchen, sales, catering and management required
• Proven track record of building a cohesive team and facilitating goal accomplishment
• Ability to inspire crew members and to create a culture of care and accountability
• Strong communication and listening skills, excellent speaking, reading and writing skills
• Aptitude in financial management, financial reports and analysis
• Ability to study, analyze and interpret complex activities and/or information in order to improve practices or develop new approaches
• Excellent leadership skills with a hands-on, lead-by-example work style
• Must be highly organized, results oriented with the ability to be flexible and work well under pressure in a fast-paced changing environment
• Ability to handle stressful situations in a calm, professional manner and exhibit good judgment
• Strong interpersonal skills: ability to get along with diverse personalities, tactful and flexible
• Strong computer skills including intermediate or above knowledge of Microsoft Office programs
• Previous experience in a union environment is a plus
An Equal Opportunity Employer
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