General Summary The Hospitality and Event Services Director oversees hospitality for all patron, artist, staff and rental events on the Artis—Naples Kimberly K.
Querry and Louis A.
Simpson Cultural Campus.
These duties include supervising a Food and Beverage team that provides first-rate service to patrons, guest artists, Naples Philharmonic musicians, board members and renters through the on-campus cafe, patron bars, backstage artist hospitality and special events.
In addition, the Hospitality and Event Services Director manages an Event Services team that proactively seeks out and works with individuals and organizations to host private rental events in the variety of stunning spaces on the cultural campus.
The ideal candidate will be deeply committed to delivering exceptional customer service, understanding its importance to the Artis—Naples brand and culture.
The Hospitality and Event Services Director will set clear expectations with all team members, creating an environment emphasizing motivation, teamwork, continuous improvement and a passion for providing excellent service.
The Hospitality and Event Services Director will also be a numbers person, able to manage budgets, plans and expenses for all areas of the department.
Supervises Event Services Manager(s) Food & Beverage Manager(s) Essential Duties & Responsibilities (other duties may be assigned)
• Oversees all campus hospitality and events.
Oversees internal and rental events, including staffing, inventory, and ordering.
Ensures operational standards are met regarding sanitation codes and laws, food storage, and loss prevention.
Ensures compliance with health, safety, sanitation and alcohol awareness standards.
Maintains constant awareness of safety issues and reports all safety incidents.
Works with Event Services and Food and Beverage managers to ensure smooth day-to-day operations through effective communication internally and externally, strong work ethic and positive customer relations.
• Oversees an Event Services team that works with internal and rental clients to plan, design, contract and implement exceptional events.
Works together with other Artis-Naples teams to promote rental opportunities on the cultural campus to the Southwest Florida community in order to meet and exceed earned revenue goals.
• Oversees a Food and Beverage team that provides exceptional food and beverage service at Heidi’s Place, the Nancy and Lanny Baird Terrace and the beverage bars located in Hayes Hall and Daniels Pavilion as well as for staff and other internal activities.
Coordinates day-of-performance catering needs with visiting artists and managers.
• Ensures exceptional customer service.
Understands Artis—Naples’ service culture.
Sets service expectations for all patrons internally and externally.
Responds quickly and proactively to patron concerns.
Sets a role model to demonstrate appropriate behaviors.
• Sets performance standards and clear expectations with team members and ensures standards are followed.
Develops action plans to address areas of concern and expand on strengths based on employee engagement and patron satisfaction results.
• Develops and executes budgets and plans for all financial, employee engagement and client satisfaction plans and actions for department.
Develops specific goals and plans to prioritize, organize, and accomplish the work.
Maintains a positive cost management index for all areas of operations by managing food, costs, pricing, work schedules and employee hours.
Develops and implements controls for expense management.
Prepares forecasts, reports and develops the event services budget.
Continually implements strategies to improve revenues.
• Observe safety requirements.
Report safety issues and items requiring work orders to Supervisor or Safety & Security.
• Work effectively with all Artis—Naples team members.
Education/Experience Must have a passion for creating an exceptional experience for all patrons as well as strong leadership ability to manage a diverse staff; strong background in staff training to achieve and maintain desired service levels and resolve problems/conflicts in a diplomatic and tactful manner.
Must have strong floor presence, high energy, possess outstanding interpersonal skills while exercising discretion and diplomacy in working both with internal and external patrons; should exhibit professionalism and maintain performance and grace in high pressure situations.
Must be able to prioritize and organize workflow to ensure effectiveness and efficiency, manage tight deadlines and work within clearly defined budgets.
Minimum 4-years hospitality management experience in a fast-paced environment.
Four or five diamond experience strongly preferred
• A degree in hospitality, hotel or restaurant management required; Bachelor’s degree preferred.
• Have a clean, valid driver’s license and Serve Safe/Food Handlers card.
• Excellent communication, organizational and customer service skills
• Experience controlling food & labor cost, menu development and pricing required.
• P accountability and /or contract -managed service experience is desirable.
• Proficient skills in various software packages including Word, Excel and POS software.
Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed are representative of the knowledge, skill and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Other Skills and Abilities
• Must have ability to handle numerous details in a thorough and careful manner.
• Must have excellent communication and interactive skills.
• The applicant shall be willing and able to work a flexible schedule that will include long workdays, early mornings, late nights, weekends and holidays.
Competencies To perform this job successfully, an individual should possess and demonstrate the following competencies: Analytical – Collects and researches data; uses intuition and experience to complement data; designs workflows and procedures.
Can analyze and data and prepares reports and projections.
Problem Solving – Identifies and resolves problems in a timely manner; gathers and analyzes information skillfully; develops alternative solutions; works well in-group problem solving situations; uses reason even when dealing with emotional topics.
Technical Skills – Knowledge of computerized information systems.
Oral Communication – Speaks clearly, confidently and persuasively in positive or negative situations; listens and gets clarification; responds well to questions in office and in public settings; demonstrates group presentation skills; participates constructively and thoughtfully in meetings.
Written Communication – Writes clearly and informatively; varies writing style to meet needs; presents numerical data effectively; presents information to all stakeholder groups in effective and appropriate language and formats.
Teamwork – Balances team and individual responsibilities; exhibits objectivity and openness to others’ views; gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests; builds morale and group commitments to goals and objectives; supports other’s efforts to succeed; fosters a cooperative work environment.
Leadership – Displays passion and optimism; inspires respect and trust; provides vision and inspiration to peers and subordinates and mobilizes them to fulfill the vision; exhibits confidence in self and others.
Quality Management – Improves and promotes quality; demonstrates accuracy and thoroughness.
Business Acumen – Understands business implications of decisions.
Cost Consciousness – Works within approved budget.
Diversity – Demonstrates knowledge of EEO policy; shows respect and sensitivity for cultural differences; educates others on the value of diversity; promotes a harassment-free environment; builds a diverse workforce.
Ethics – Treats people with respect; keeps commitments; inspires the trust of others; works ethically and with integrity; upholds organizational values.
Strategic Thinking – Develops strategies to achieve organizational goals; understands organization’s strengths and weaknesses; analyzes market and competition.
Organizational Core Values Collaborative: Work internally and externally to accomplish something together that we may not be able to accomplish separately to realize shared goals.
Transparency: Behave and communicate in a manner that exudes openness and honesty.
Excellence: A standard of performance that surpasses ordinary standards.
Accountability: The acceptance and assumption of responsibility for actions, decisions and results.
Patron-first: Place the patron at the center of our efforts.
Integrity: A commitment to the highest standards, values and principles through every action and decision.