Vice President of Hospitality at L' Auberge Casino Hotel Baton Rouge

Baton Rouge, Louisiana, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Jan, 26

Salary

0.0

Posted On

11 Oct, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Hospitality Management, Customer Service, Budget Management, Food And Beverage Operations, Hotel Operations, Staff Development, Strategic Planning, Regulatory Compliance, Inventory Control, Financial Analysis, OSHA Standards, Communication Skills, Problem Solving, Team Leadership, Operational Excellence, Project Management

Industry

Gambling Facilities and Casinos

Description

WE’RE CHANGING ENTERTAINMENT. COME JOIN US. We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast-paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment. Click HERE to discover how we empower team members to grow, thrive, and advance in their careers. WE LOVE OUR WORK. SUMMARY The Vice President of Hospitality is a key executive leadership role responsible for the strategic direction, operational excellence, and financial performance of all hospitality-related departments at L'auberge Casino Hotel Baton Rouge. This includes hotel operations, food and beverage, guest services, housekeeping, and meeting and events. The VP of Hospitality will ensure an exceptional guest experience while maximizing profitability and maintaining brand standards across all areas. The following and other duties may be assigned as necessary: Responsible for directing the overall operations and staff of the Facilities, Food and Beverage, and Hotel Operations departments. Develops, implements and manages operational goals and monitors achievements of performance and profit objectives. Functions as a strategic leader of all areas of responsibility. Ensures that scheduling is done effectively and efficiently, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction. Responsible for preparing, monitoring and adhering to budgets and ensuring compliance to departmental budget initiatives. Reports budget concerns/deviations to the Executive Management / GM. Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Responsible for the overall achievement of department customer service goals. Makes final decisions about hotel policies and services, and resolve occupants’ complaints while supporting all customer service programs. Oversees all master and direct bill accounts and responsible for ensuring correct billing. Responsible for ensuring all areas of responsibility have all necessary tools to complete tasks and that all equipment is in working order. Responsible for coordination of daily and weekly department meetings. Acts as a liaison between Architects, Designers, Subcontractors, building officials and Executive Management on internal engineering projects. Inspects completed work for conformance to blueprints, specifications and quality standards. Develops plans to meet and serve expanding facility needs. Responsible for ensuring OSHA standards are followed. Works closely with Marketing to drive occupancy and maximized revenue for all areas of responsibility. Makes final decisions for financial activities of all areas of responsibilities to include, but not limited to, setting room rates, menu pricing, and Facilities policies/procedures. Schedules repair, maintenance and installation of machines, tools and equipment to ensure continuous operations. Works with outside vendors for cost-effective solutions for repairs, upgrades, projects, etc. Develops, implements, and monitors preventive maintenance programs in conjunction with Facilities staff. Participates with the Executive Management Team in developing strategic and tactical operating plans to support property objectives for all areas of responsibility. Responsible for maximizing daily revenue and effectively manage costs and labor for all areas of responsibility. Responsible for effectively leading management and supervisory team in all areas of responsibility to ensure optimum operating efficiencies. Formally presents updates to plans and provide appropriate explanations and solutions to variances for all areas of responsibility. Ensures that the receiving, holding and issuance of products are within the quality and control standards for all areas of responsibility. Ties operational challenges to strategic direction and the ability to be effective in a large organization. Assists in designing and engineering food and beverage menus and hotel information. Implements and audits inventory and cost control systems and procedures for all departments in which responsible. Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to Executive Management / GM. Maintains strict confidentiality in all departmental and company matters. BRING US YOUR BEST. QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Must be at least 21 years of age. Bachelor’s degree (B.A./B.S.) from an accredited four-year college or university in Business Administration or related field; ten years progressive Food & Beverage, Hotel, Hotel Sales, and Facilities experience; or equivalent of education and experience combined. Three years’ experience with directing a multi-unit F&B operation required. Must be proficient in Microsoft applications (Excel, Access, Word, Outlook, and PowerPoint) and in hotel software. Must have the ability to work nights, holidays, and weekends as needed. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Must have the ability to operate a manual and automatic transmission automobile. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Must be able to physically perform job duties of all cast members within areas of responsibility when emergencies arise. Comprehensive knowledge of OSHA standards.Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Must be able to read and interpret plans and specifications. Must have a working knowledge of Electrical, Plumbing, HVAC and Carpentry trades, along with knowledge of generators, fire pumps, and electrical switchgears; trade license is preferred. Ability to drive results. Ability to think strategically and operationally about factors such as: pricing, quality, marketing, price/value perceptions, customer satisfaction, employee training and development as they relate to overall Facilities, Food & Beverage and Hotel products. Ability to develop financial, business and capital expenditure plans that are consistent with the overall strategic positioning of the property. Must have excellent oral and written communication skills. Must have well-developed guest and employee relations skills. Must have organizational development and personnel assessment skills. Knowledge of food cost and labor analysis, in addition to hotel operations. Knowledge of all phases of administration, cost control, and familiarity of all food and beverage, hotel, and facilities services is required. SUPERVISORY RESPONSIBILITIES This job has supervisory responsibilities. Responsible for staff development and training programs. Responsible for the rewards and recognition program to maximize employee engagement. Evaluates team members within the department and delivers constructive feedback to employees in regards to performance. Determines recommendations for staffing (including interviewing and hiring) and scheduling (planning, assigning, and directing work) to meet business needs. Determines work procedures and expedites workflow. Responsible for employee performance (disciplining, coaching, counseling). CERTIFICATES, LICENSES, REGISTRATIONS Employee must be able to qualify for licenses and permits required by federal, state and local regulations. Must obtain and maintain a valid Louisiana gaming license, state responsible vendor permit and parish bar card. Must complete C.A.R.E. or TIPS training. Must possess a valid driver’s license and have an acceptable driving history as determined by Penn National Gaming’s auto insurance carrier. LANGUAGE SKILLS Ability to read and communicate verbally in English. Written communication skills in English may also be required. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 30 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually very loud. Employees could be exposed to an environment containing unrestricted secondhand tobacco smoke. STAY IN THE GAME. FOLLOW US. We’ve grown to become the leading provider of integrated entertainment, sports content, and casino gaming experiences thanks to our 43 destinations across North America, online sports betting and iCasino via ESPN BET™ and theScore Bet Sportsbook and Casino®. Being an industry leader means more than being a purveyor of fun. We are also committed to values like diversity and sustainability — for our community, our team members, our vendors, and our planet. We're changing entertainment. Follow us. Equal Opportunity Employer

Responsibilities

The Vice President of Hospitality is responsible for the strategic direction and operational excellence of all hospitality-related departments, ensuring exceptional guest experiences while maximizing profitability. This role includes overseeing hotel operations, food and beverage, guest services, housekeeping, and meetings and events.