Hospitality Manager/AGM

Hospitality Manager/AGM

Coopers Hall

coopershall

MANAGEMENT

FULL-TIME

26-30/HR

PORTLAND

Responsible for overseeing the Front of House hourly team members

Duties and Responsibilities

GENERAL OPERATIONS

Assist General Manager and act as lead when General Manager is absent

Hold yourself to the highest standards of hospitality and service when dealing with staff and customers alike

Manage customer expectations and relations whenplaints arise in a professional manner

Assist in managing staff including scheduling and disciplinary action

Participate in weekly manager meetings to help meet both service and financial goals

Work closely with Kitchen staff to ensure seamless cooperation between front and back of house

EVENT ADMIN

Work with event coordinators to create weekly menus

Complete final billing calculations and send final invoices

Complete calendar clean up and some general event leadmunications

Aid Event Coordinators in other administrative duties

EVENT LEAD

Always lead with hospitality first

Attend final details meetings

Conduct menu revisions with Chef

Greet vendors, clients and their guests

Prep the folder before the Event staff arrives

Lead team to execute events to the specifications of the client

Ensure that tear down is done correctly andpletely

ADMINISTRATIVE

Assist in managing back-end operations, including coding of invoices, beverage inventory, counting cash, menu ing, etc.

Completes payroll and tip calculations

Complete all event-related accounting: keg weight sheets, payroll information

Possible expanded duties based on the needs and growth of the business

BAR ADMIN

Ordering for bar

Planning for uing bar needs

Skills and Qualifications

Understanding ofputers and systems software including Excel, Word, InDesign, and proprietary programs

3 years of leadership experience, preferably in events and/or catering

5 years of event and/or restaurant experience

Working knowledge of bar operations

OLCC and Food Handlers Card

Working Conditions & Physical Demands

Work in amercial kitchen setting with exposure to heat, steam, and sharp utensils

Ability to work flexible hours, including evenings, weekends, and holidays, to amodate operational needs

Extended periods of standing and walking

Frequent lifting and carrying heavy pots, pans, and ingredients up to 75 pounds

Manual dexterity and precision for food preparation and plating

Ability to work in a fast-paced environment, multitask, and meet deadlines

Endurance and stamina to handle long shifts and demanding culinary tasks

Benefits

Medical, dental and vision insurance

10 days of PTO, accrued over a 12 month period

401k with match eligibility up to 3%

50% food discount for you and one guest at participating ChefStable restaurants

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Coopers Hall - 404 SE 6th Ave, Portland, OR, 97214