Job Description

Position Title: VP of Profit Centers

Department: Executive Office

Typically Reports To: President/CEO
General Manager

Job Overview:

The VP of Profit Centers will be an innovator and free thinker for transforming the Outlets, Banquets & Events and the “Other” Operating department. Will be responsible to drive revenue as well as lead the planning, design and execution of high-impact initiatives across sales, online marketing, finance, operations and other business functions. This position will implement the strategic food and beverage goals and translate them into tactical plans, as well as provide leadership to ensure goals are attained.

The VP of Profit Centers will maximize revenue and profit by adding new outlet centers and exceeding budget goals while maintaining a high level of quality and integrity throughout all outlets.

DUTIES AND RESPONSIBILITIES:

• Identify growth and process-improvement opportunities and communicate strategies to Ownership.
• Design and conduct detailed research, analysis and budget innovative ideas for Outlets and Other

Revenue Profit Center.

• Measure, track and report results of existing profit center and new profit centers.
• Oversee department labor and over-time and conducts deep dive into departments performance.
• Analyze and understands business analytic data across multiple technology platforms, as well as makes presentations to Ownership on implementable action items.
• Reviews cost analysis on menu items and understands competitor pricing for innovative development.
• Implement pricing strategies based on future demand, current market trends, and historical data.
• Oversight of online reservations through Resort Pass & Open Table for pool and cabana/outlet operations to drive advance bookings.
• Study OpenTable reservation lists, reports, and previous records, covers by hour to forecast customer traffic and number of seating’s required for specified period.
• Manage OpenTable restaurant pages to ensure outlets are properly marketing menus and promotions.
• Examine food samples and food service records and other data to determine sales appeal and cost of preparing and serving meals and beverages in restaurants to determine market lists. Work closely with Sourcing to ensure best product and best price.
• Create structured sales incentive programs for outlets designed around selling high profit items and increasing overall category sales.
• Assist in setting monthly and annual financial goals.
• Partner with the Sales Department to review all selling guidelines and goals, including but not limited to identifying appropriate target customers, analysis of competitive landscape, identify KPI, etc.
• Establish a marketing plan and leveraging existing resources within the profit center
• Evaluate and provide input to expense reduction initiatives and work with operators to complete these initiatives.
• Create daily reports for department to ensure revenue, labor, supplies and COG targets are met.
• Deploy emerging technology tools to drive value.
• Ensure data accuracy and setting internal controls for all transactional actions
• Research and develop Other Revenue concepts utilizing available und underutilized square footage throughout the hotel.
• Research and develop dinner concepts for the underutilized, Café Sierra
• Other duties as assigned.

Essential Job Functions

• Creates additional revenue centers opportunities in underutilize square footage throughout the property.
• Consults with department leaders to review finding and opportunities within all profit centers.
• Consult and collaborate with the Director of Food and Beverage, Executive Chef and Marketing to increase Seafood Buffet and Sunday Brunch covers and revenue
• Direct reports to assist in implementing changes and reaching goals.
• Computer skills needed to navigate thru Email, EMS, Excel, Word, CMMS, etc.
• Requisitions tools, equipment, and supplies.
• Inspects completed work for conformance to blueprints, specifications, and standards.
• Studies occupancy schedules and estimates worker hour requirements for completion of job assignment.
• Propose changes in working conditions and use of equipment to increase efficiency of work crew.
• Initiates or suggests plans to motivate workers to achieve work goals.

Qualifications

• At least 5 years of experience in food and beverage in the hotel, casino and and/or restaurant industry, possess overall knowledge of Food and Beverage preparation and presentation as well as analytics.
• Analyze current staffing guidelines to maximize efficiency and minimize labor costs.
• Organizational skills to function effectively with attention to detail while meeting established deadlines.
• Work in a fast-paced, busy, and somewhat stressful environment.
• Previous experience launching new F&B concepts
• Excellent customer service skills.
• Have interpersonal skills to deal effectively with all business contacts.
• Advance knowledge of PC software (MS Word, Excel, Access, Outlook, etc.) as well as Agilysys
• Must be innovative and keep up with current trends including social media, events, and activities.

Physical, Mental and Environmental Demands

• Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, sensitive and confidential situations in a timely manner. Must be able to work independently. Ability to read, write, speak, and understand English. Must be able to bend, crouch, kneel, and twist in the work area. Must be able to maneuver around property. Must be able to sit, walk and stand for prolonged periods of time. Must be able to operate a computer, telephone and copier. Must have manual dexterity to operate all office equipment.

Education

Bachelors Degree
Master’s Degree in Business Administration is highly preferred.

Grooming

All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/ or required articles of clothing will be explained to you as part of the orientation process.

Schedule

The work schedule is based on the demands of the business you must be available days, nights, overnights, weekends, and/or holiday availability are required.

Standard Specification

Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.

This document does not create an employment contract, implied or otherwise, other than an "at-will" employment relationship

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as non-exempt (per the Fair Labor Standards Act) and is subject to overtime in accordance with Federal and State Regulations.

Job Type: Full-time

Pay: $150,000.00 - $175,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Employee discount
• Flexible schedule
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Tuition reimbursement
• Vision insurance

Ability to commute/relocate:

• San Fernando Valley, CA: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Management: 1 year (Preferred)

Work Location: In person

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