The Lounge Supervisor reports to the General Manager and is responsible for driving the company’s vision during the daily operations of the restaurant. The Lounge Supervisor will ensure that employees are equipped to execute to our brand standards so that all guests have an engaging and dynamic experience. The Lounge Supervisor will work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. 

This role is commissions eligible. 

Duties & Functions

• Oversee speakeasy services on Thursday, Friday, and Saturday each week
• Ensure all materials (snacks, trays, pens, menus, etc.) are stocked and ready before Speakeasy service begins on Thursday
• Monitor bar, cocktail servers, and hosts to ensure adherence to SOPs for the speakeasy space
• Ensure staff arrive on time, set up properly, and break down correctly after service
• Maintain and ensure all Speakeasy-specific TESLA specifications are met at all times
• Assist with recruiting, hiring, training, development and retention of qualified employees for the Operations & Culinary teams
• Identify, train and develop key employees for growth, advancement and promotion
• Become proficient in all job functions of both front and back of house employees
• Comprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state and local laws
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments
• Communicate repair and maintenance to GM and/or appropriate repair source
• Become proficient in the use of all restaurant technology equipment and software

Day to Day Venue Management

• Direct and supervise employees in a daily basis in a fair and dignified manner
• Assist AGM with training, coaching and development of management team in areas Including: Noble33 culture, systems, policies and procedures, personal growth is always up to code with State & Federal regulations
• Identify, address and document individual employee performance problems according to standard operating procedures. Discipline and/or terminate as necessary according to Noble33 procedures
• Authorize all comps and voids for all service personnel
• Complete all administrative duties as outlined and assigned by the GM
• Report and help resolve all maintenance issues in timely manner

Brand Standards

• Ensure all service standards are maintained with a hospitality focus, and that all guests are attended to and treated with utmost respect by all departments
• Ensure all food and beverage menu items are presented consistently, accurately, and with integrity 
• Assist in developing new ideas for service standards, food & beverage menu items, and guest relations practices
• Conduct daily walk throughs of the venue to ensure the venue is always up to brand standards and in “Mint Condition” 
• Ensure that all guest complaints are handled and responded to within appropriate timelines and in a manner consistent with brand values and standards

Marketing & Business Development 

• Assist with driving planning and execution of the business development strategy
• Identify key dates, promotions, & yearly programming for the venue
• Develop & maintain business relationships with all neighboring business’
• Actively ensure all staff are propagating the business in appropriate fashion, IE: Social Media & other digital Channels 
• Constantly oversee promo tables, hosted tables, VIP tables, influencer program, Noble 33 program. Ensure all are coordinated and handled seamlessly through the VIP service manager (or managers OD), with a focus on driving top line revenue from these programs while keeping costs manageable
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies

Inventory & Labor Management 

• Ensure proper pars and inventory management systems are in place, keep active/running total/par
• Manage labor dollars, controlling overtime and labor % according to budget
• Ensure anti-theft measures are in place for all COGs supplies
• Ensure accurate monthly inventory is completed and turned in on time

Financial Controls

• Assist in overseeing profit and loss controls for the venue, identifying potential causes for concern, ensuring P&L margins are maintained, and producing P&L reports as needed 
• Ensure there are anti-theft measures in place for all financial aspects of the business
• Ensure restaurant cash safe is accounted for & tracked
• Ensure Petty Cash procedures & logs are accurate & maintained
• Ensure all CC transactions are properly handled and make it to bank account
• Ensure Tips are properly handled and distributed by staff and management 

Requirements:

• College degree in Business, Hospitality, or a Related field; or equivalent mix of education and experience 
• 2-3 years in a management position, preferably in an upscale or lifestyle brand hotel
• Thorough knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations
• Ability to multitask, work in a fast paced environment and have a high level attention to detail
• Strong verbal and written communication skills in English
• Passion for hospitality and for creating exceptional guest experiences
• Proven ability to develop and maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork
• Available to work on call shifts, after hours, over weekends and on holidays

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 35 lbs
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
• Stand, sit, or walk for an extended period of time or for an entire work shift
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Requires manual ability to use, carry, and operate all necessary equipment 

The Lounge Supervisor reports to the General Manager and is responsible for driving the company’s vision during the daily operations of the restaurant. The Lounge Supervisor will ensure that employees are equipped to execute to our brand standards so that all guests have an engaging and dynamic experience. The Lounge Supervisor will work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. 

This role is commissions eligible. 

Duties & Functions

• Oversee speakeasy services on Thursday, Friday, and Saturday each week
• Ensure all materials (snacks, trays, pens, menus, etc.) are stocked and ready before Speakeasy service begins on Thursday
• Monitor bar, cocktail servers, and hosts to ensure adherence to SOPs for the speakeasy space
• Ensure staff arrive on time, set up properly, and break down correctly after service
• Maintain and ensure all Speakeasy-specific TESLA specifications are met at all times
• Assist with recruiting, hiring, training, development and retention of qualified employees for the Operations & Culinary teams
• Identify, train and develop key employees for growth, advancement and promotion
• Become proficient in all job functions of both front and back of house employees
• Comprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state and local laws
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments
• Communicate repair and maintenance to GM and/or appropriate repair source
• Become proficient in the use of all restaurant technology equipment and software

Day to Day Venue Management

• Direct and supervise employees in a daily basis in a fair and dignified manner
• Assist AGM with training, coaching and development of management team in areas Including: Noble33 culture, systems, policies and procedures, personal growth is always up to code with State & Federal regulations
• Identify, address and document individual employee performance problems according to standard operating procedures. Discipline and/or terminate as necessary according to Noble33 procedures
• Authorize all comps and voids for all service personnel
• Complete all administrative duties as outlined and assigned by the GM
• Report and help resolve all maintenance issues in timely manner

Brand Standards

• Ensure all service standards are maintained with a hospitality focus, and that all guests are attended to and treated with utmost respect by all departments
• Ensure all food and beverage menu items are presented consistently, accurately, and with integrity 
• Assist in developing new ideas for service standards, food & beverage menu items, and guest relations practices
• Conduct daily walk throughs of the venue to ensure the venue is always up to brand standards and in “Mint Condition” 
• Ensure that all guest complaints are handled and responded to within appropriate timelines and in a manner consistent with brand values and standards

Marketing & Business Development 

• Assist with driving planning and execution of the business development strategy
• Identify key dates, promotions, & yearly programming for the venue
• Develop & maintain business relationships with all neighboring business’
• Actively ensure all staff are propagating the business in appropriate fashion, IE: Social Media & other digital Channels 
• Constantly oversee promo tables, hosted tables, VIP tables, influencer program, Noble 33 program. Ensure all are coordinated and handled seamlessly through the VIP service manager (or managers OD), with a focus on driving top line revenue from these programs while keeping costs manageable
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies

Inventory & Labor Management 

• Ensure proper pars and inventory management systems are in place, keep active/running total/par
• Manage labor dollars, controlling overtime and labor % according to budget
• Ensure anti-theft measures are in place for all COGs supplies
• Ensure accurate monthly inventory is completed and turned in on time

Financial Controls

• Assist in overseeing profit and loss controls for the venue, identifying potential causes for concern, ensuring P&L margins are maintained, and producing P&L reports as needed 
• Ensure there are anti-theft measures in place for all financial aspects of the business
• Ensure restaurant cash safe is accounted for & tracked
• Ensure Petty Cash procedures & logs are accurate & maintained
• Ensure all CC transactions are properly handled and make it to bank account
• Ensure Tips are properly handled and distributed by staff and management 

Requirements:

• College degree in Business, Hospitality, or a Related field; or equivalent mix of education and experience 
• 2-3 years in a management position, preferably in an upscale or lifestyle brand hotel
• Thorough knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations
• Ability to multitask, work in a fast paced environment and have a high level attention to detail
• Strong verbal and written communication skills in English
• Passion for hospitality and for creating exceptional guest experiences
• Proven ability to develop and maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork
• Available to work on call shifts, after hours, over weekends and on holidays

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 35 lbs
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
• Stand, sit, or walk for an extended period of time or for an entire work shift
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Requires manual ability to use, carry, and operate all necessary equipment