|Scope & Purpose
|The Director of Spa is responsible for the establishment and execution of clear short term and long term goals as set by the General Manager. The Director of Spa is responsible for the daily leadership of the spa operations ensuring all productivity and expense controls are followed as well as ensuring that all revenue opportunities, in keeping with the positioning of The Spa, will be capitalized upon.
The Director of Spa’s job requires the individual to interact daily with and manage the spa manager, front desk agents, fitness instructors, treatment lead, spa attendants, massage therapists, estheticians, nail technicians and hair stylists.
|Essential Duties & Responsibilities
- Determine production schedules and staff requirements needed to ensure timely delivery of services.
- Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants.
- Hires, trains, and supervises the work of food and pastry production staff.
- Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
- Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.
- Conducts regular physical inventories of food supplies, and assesses projected needs; orders all food and supplies.
- Manages the operations, revenue and assets of the kitchens.
- Establishes, implements and communicates goals, objectives, internal controls, policies and procedures in accordance with strategic plan.
- Ensures optimum staffing levels by coordinating the schedules of the prep cooks, bussers and dishwashers.
- Maintains a safe, orderly and sanitized kitchen; keeps kitchen, dish, and storage areas clean and organized.
- Instructs employees in methods and procedures, rules and regulations of safety, health and sanitation.
- Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
- Establishes controls to minimize food and supply waste and theft.
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
- Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.
- Prepares necessary data for the budget in area of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Evaluates food products to ensure that quality standards are consistently attained.
- Inspect supplies, equipment, and work areas to ensure conformance to established standards.
- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quantity and quality of received products.
- Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; planning, delegating, monitoring, and appraising job tasks and results in a timely manner.
- Hosts regular staff meetings to ensure communication among personnel regarding administrative activities.
- Achieves financial objectives by overseeing kitchen labor and monitoring food costs to budgetary requirements.
- Keeps leadership and other departments informed of status of kitchen activities by attending meetings and submitting reports.
- Contributes to departmental effectiveness by: identifying short-term and long-range issues and goals that must be addressed and providing information and commentary pertinent to deliberations; recommending options and courses of actions; and implementing directives.
- Demonstrate new cooking techniques and equipment to staff.
- Supervises cleaning of all kitchen areas.
- Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible.
- Ensures the line cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served.
- Maintains a good communication with co-workers and maintains a positive and professional work environment.
- Contributes to a team effort and accomplishes related results as required.
- Performs other duties as required.