Pas--a Hotel & Spais seeking a highly organized, procedural, and
dynamic hospitality individual to join our team as our Director of
Named one of the "Best New U.S. Coastal Hotels" by Cond-- Nast
Traveler, the oceanfront Pas--a Hotel & Spa is a modern oasis with
an unrivaled sense of clean, coastal style and comfort. Located in
the heart of the vibrant and emerging Huntington Beach community
and just steps from the city's iconic pier on USA Today's number
one beach in California, Pas--a Hotel & Spa provides the perfect
beach-goers escape. Discerning world travelers will be welcomed
with spacious guest rooms and suites, almost all with ocean views,
a celebrated signature restaurant featuring a wood-fired grill, a
chic rooftop lounge with panoramic ocean views, an oceanfront pool
experience with cabanas and poolside service, and a rejuvenating
Balinese-inspired spa. Come join one of the most dynamic teams in
Are you a fast thinking individual that meets challenges with
enthusiasm and urgency in a fast paced hospitality environment? Do
you take pride in your ability to motivate and lead a team to
provide outstanding guest satisfaction and quality service? Do you
enjoy "thinking out the box" and creating strategies to increase
revenue and customer satisfaction while ensuring bottom line
If the answer is YES, Pas--a Hotel & Spais looking for you to join
Manages all aspects of hotel's event operations for assigned
area(s), including set-up, food presentation, serving, and cleanup.
Ensures quality presentation and service exceeds customer
expectations. Ensures standards and legal obligations are followed
and service is within designated operating budget.
-Manages subordinate supervisors/managers who supervise team
members in the Event Department.
-Responsible for the overall direction, coordination, and
evaluation of staff.
-Carries out supervisory responsibilities in accordance with the
organization's policies and applicable laws.
-Responsibilities include interviewing, hiring, and training team
members; planning, assigning, and directing work.
-Monitors day-to-day event operations to ensure standards of
product presentation and service exceed guest expectations and meet
or exceed property standards.
-Achieves budgeted revenues, controls expenses and maximizes
profitability within assigned areas.
-Ensures guests receive outstanding, consistent, exceptional
service by circulating through each event area.
-Ensures all event and service areas are clean and properly set up.
Maintains sufficient inventory of supplies and equipment and orders
-Monitors SOPs to ensure consistent exceptional service is
provided. Assists in developing and updating policies and
-Follows all standard food handling, TIPS, sanitation and health
-Conducts pre-shift meetings with event staff to review specific
needs of each group including service procedures, set-up, menus,
order of service and special requests.
-High school diploma, general education degree (GED) or equivalent
-Two years management experience in a similar high-volume banquet
-Must be at least 21 years of age to serve alcoholic beverages.
Must complete TIPS (Training for Intervention Procedures) alcohol
awareness certification as scheduled upon employment.
-Required ability to serve needs of guests through verbal
Ideal Candidate Must Have:
-Possess solid knowledge of restaurant management, service
standards of comparable hotel, guest relations and etiquette.
-Ability and experience in successfully leading and coordinating
staff in a high volume, time sensitive environment.
-Ability to develop and maintain effective operating and control
processes designed to attain maximum operating efficiency while
ensuring adherence to established operating criteria.
-Requires strong communication and interpersonal skills and
commitment to a high level of guest satisfaction.
-Strong attention to detail and the ability to handle multiple
-Requires ability to learn and use telephone and computer systems
used at the hotel.
-Must have a valid current Food Handlers Card or willingness and
ability to obtain one within 30 days of employment.
-Due to the cyclical nature of the hospitality industry, team
members may be required to work varying schedules to reflect the
business needs of the hotel.
While performing the duties of the job the team member regularly
stands and walks for sustained periods of time. Works at a quick
pace, maneuvering between functions occurring simultaneously. The
team member regularly grasps objects such as plate ware and
glassware. The team member frequently feels the temperature of
objects such as hot plate ware. The team member regularly reaches
by extending hand(s) and arm(s) in any direction while serving and
performing other essential functions of the job. The team member
frequently talks when communicating with guests, dining and kitchen
staff. The team member frequently needs to hear voices while
interacting with guests and staff. Many aromas and smells are
present in the kitchen and dining areas. Balance is frequently
required to prevent falling when walking, standing, moving or
carrying plates, beverages and food items. Lifting is occasionally
required to prepare dining areas and serve food and beverages.
Exerts up to 50 pounds of force occasionally, and/or up to 20
pounds of force frequently, and/or up to 10 pounds of force
constantly to move items such as plates, coffee trays and dishes.
The team member is required to have close visual acuity to operate
a computer. The team member is required to have visual acuity to
determine the accuracy, neatness, and thoroughness of the work
Pas--a Hotel & Spa is an equal opportunity and E-Verify employer