Director of Hospitality- Great Jones Distilling Co.

Great Jones Distilling Co., the first bourbon distillery in Manhattan since Prohibition. This groundbreaking establishment is the initiative of Proximo Spirits, a global beverage company with Hospitality operations across the globe.

SUMMARY:

We are looking to recruit a dynamic and accountable leader to manage the Great Jones Whiskey Brand Home in New York City. This state-of-the-art facility houses an operational whiskey distillery, one restaurant, three bars and several event spaces. The Hospitality Director will be responsible for the day-to-day running of every aspect of the space, driving sales and delivering the Great Jones experience across all F&B, retail and distillery tour operations in a completely new & unique environment. Reporting into the National Brand Home Director, this role will be responsible for training and managing a multidisciplinary team capable of delivering exceptional customer service & expert product knowledge to the guests. This role will also be responsible for KPI attainment in line with company and brand strategies and goals.

RESPONSIBILITIES:

• Align and establish goals, objectives and procedures with ownership and staff.
• Work with corporate on executing and forecasting budgets.
• Develop customer-focused initiatives that drive the sales, revenue and profitability
• Lead the annual marketing planning process and forecast revenue based on sales-related data.
• Drive development and implementation of marketing strategies, including advertising campaigns and promotions.
• Work closely with Brand Marketing and PR teams.
• Manage external agencies where necessary.
• Create and maintain strong vendor and supplier relationships.
• Oversee and ensure that all company systems and policies are maintained.
• Establish and fulfill all record-keeping and administrative requirements to be compliant and increase efficiency.
• Assist in establishing and upholding company standards, policies and procedures.
• Hire, train, coach, and motivate leadership team.
• Oversee training of managers to develop leadership and customer service skills.
• Will work closely with management to train hourly staff including BOH, FOH, Tour Team.
• Oversees management schedule, sick and PTO days
• Keep Brand Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggests alternative courses of action
• Work closely with the Executive Chef and Beverage Manager to coordinate the F&B program including PR, activations, cocktails and other F&B needs including scheduling and supplies
• Oversee and review any customer complaints and resolve any issues for
• customer satisfaction.
• Familiarity with NY labor laws.
• Hold management team accounting on inventory & labor, where the team must achieve and maintain both preset BOH and FOH labor and food costs goals.
• Enforce disciplinary actions as needed
• Ensures compliance with the Department of Health and conduct regular DOH walk-throughs. Maintains A-grade status year on year.
• Maintain a positive environment and continuously build a high-performance team
• Establish and enforce compliance with all health, sanitation, liquor, safety and employment regulations.
• Must be able to work a flexible schedule to include weekends and holidays.
• Oversee all aspects of the building(s)’ daily operations, ensuring safe working conditions for employees and guests.
• Ensure property monthly & quarterly preventative maintenance is completed on time.
• Successfully pass all property audits and inspections conducted by local and state agencies as well as internal and investor reviews, meeting and exceeding compliance standards.
• Prepares, executes new CapEx projects and acquires multiple contractor bids for work done by independent contractors.

QUALIFICATIONS:

• A minimum of 5 years of progressive management experience in hospitality & entertainment.
• Strong experience with P&L management and ability to oversee cost and labor control to achieve bottom-line profitability.
• Experience with or strong understanding of Marketing and Brand Positioning.
• Strong understanding of point of sale, analytic, and inventory systems.
• Leadership experience in hiring, training of managers, BOH and FOH staff.
• Bachelor’s degree or Certification in Hospitality-related field required.

The salary range for this role is a base salary of $150,000 - $165,000 along with an annual bonus, 401K match, and medical and wellness benefits. The range will vary if outside of this location. Base salaries are determined during our interview process, by assessing a candidate’s experience and skill set against internal peers and against the scope and responsibilities of the position.