Director of Hospitality

This job is no longer active.

OrganizationThe Monroe Institute
TypeFull Time
Application DeadlineJuly 30, 2019
College Degree Required?No
Salary RangeCommensurate with experience
Emailangie.smith@monroeinstitute.org
Phone(434) 361-1500

Description

The Monroe Institute is a leading center for consciousness study retreats located in Faber, VA (Nelson County) on 300+ acres at the foothills of the Blue Ridge Mountains. We are looking for a full-time hospitality leader who will lovingly present wholesome, delicious, and creative meals. We take a conscious attitude about the food we serve and the service we provide. We use organic produce, have an active farm-to-table program and serve regional specialties. We accommodate vegetarian, vegan, gluten-free and food allergy requests. The Institute strives to offer an extraordinary experience and serving wonderful meals is a part of that experience. Attention to detail and participant’s needs is also important in keeping our facility pleasant and inviting. The ideal candidate will also reflect that same caring attitude for housekeeping as a representation of the respect we have for those choosing to visit. Reporting to the Director of Operations, the Hospitality Director will be responsible for the operational success of TMI’s residential food service and housekeeping. The Hospitality Director will directly manage and supervise the Food Service/Housekeeping staff while also performing a variety of routine managerial and manual tasks that require light, medium, and heavy physical effort in food preparation, cleaning and general housekeeping duties.

Send your resume with 3 references to angie.smith@monroeinstitute.org

No phone calls, please.

Job Duties

Management and Supervision

  • Hire, train and supervise 10 hospitality staff
  • Schedule adequate staff for seasonal demands
  • Approve staff time-sheets for payrol 

Food Service Tasks

  • Responsible for managing a team of foodservice professionals as you prepare quality
    meals for our guests for 2 separate retreat centers (max. 48 guests)
  • Planning daily menus along with preparing and cleanup (including dining area) for 3 meals a day plus snacks
  • Keep menus fresh, new and seasonal regularly updating and adding new items
  • Produce high-quality, healthy including alternative options for medical or dietary restrictions
  • Ensuring compliance with state, federal and local health regulations
  • Reporting all accidents and incidents to the Director of Operations
  • Assuring cleanliness of all work areas
  • Inspecting food storage rooms, utility janitorial closets, etc. for upkeep, supply,
    and infection control
  • Reviewing all temperature documentation of freezers, refrigerators, etc. for proper temperatures
  • Addressing resident concerns or any problems with service immediately
  • Managing department budget and maintain adequate financial records and cost reports
  • Complete daily administrative tasks and reports
  • Receive and organize inventory, place food order
  • Clean and properly manage food service equipment
  • Report repairs or replacement needs to Director of Operations

 

Housekeeping Tasks

  • Supervise and inspect the cleaning of guest rooms daily for 2 separate retreat centers
    (max. 48 guests) including changing bedding and towels
  • Clean and restock supplies for bathrooms and other non-private facility areas
  • Supervise and manage all laundry services for guest bedding and towels, and kitchen and dining linens
  • Moves furniture and equipment in connection with cleaning and care functions.
  • Using mops, brushes, detergents, buffers, floor scrubbers, and other cleaning implements washes floors, corridors, stairs and stairwells, walls, partitions, windows from the inside of buildings, etc.
  • Using manual and/or mechanical equipment, strips and vacuums and waxes floors and shampoos carpets.
  • Using hand-operated equipment and detergents, scrubs and cleans all areas of lavatories, such as sinks, urinals, toilets, etc.
  • Using hand-dusting equipment, dust assigned areas.
  • Using appropriate safety equipment such as rolling ladders and safety scaffolds, washes and/or dusts light fixtures and ceiling fans at high places such as ceilings.
  • Using designated equipment polishes wood and metal fixtures and equipment.
  • May set up equipment in assigned areas, such as conference and meeting rooms.
  • Strips the wax from furniture; cleans and polishes furniture.
  • Picks up and removes hazardous articles which may be on floors and furniture and places them in designated receptacles or place in appropriate places.
  • Receive and manage inventory of housekeeping supplies (including guest supplies)
    and place orders
  • Clean and properly manage housekeeping equipment
  • Report repairs or replacement needs to Director of Operations

Skills Required

  • Institutional or restaurant food service management for 50+ guests
  • Experience hiring, supervising and leading kitchen and housekeeping staff
  • Minimum high school graduate with 5+ years Foodservice/Housekeeping managerial experience
  • Computer ordering and inventory management
  • Experience operating kitchen and housekeeping equipment
  • Ability to work flexible schedule or weekends as necessary
  • Ability to stand, stoop, bend and stretch for long periods of time.
  • Ability to perform medium to heavy manual labor.
  • Ability to use various cleaning equipment and products.

Additional Info

Qualifications

  • Virginia Certified Food Protection Manager (CFPM) Certification
  • First Aid/CPR certification a plus
  • Negative drug screen
© Center for Nonprofit Excellence 2019

Contact Us

Center for Nonprofit Excellence
1701-A Allied Street
Charlottesville, VA 22903
434.244.3330

Office Hours

Mon – Thurs: 9:00 AM – 5:00 PM
Fri: 9:00 AM – 4:00 PM