Sparrow General Manager

Sparrow General Manager

The Dalmar & Element Hotel in downtown Fort Lauderdale is looking for an energetic and professional Sparrow General Manager to lead their vibrant team at Sparrow Rooftop.

The Sparrow General Manager is responsible for smooth and efficient daily operation of the Sparrow Rooftop Bar through effective supervision and staff development, while ensuring guest satisfaction and adherence to established brand standards. This is a working, "hands-on" position, and the hours may vary depending on business needs.

The Dalmar & Element Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.

• In concert with the General Manager of the Dalmar & Element Hotel and the Director of Food & Beverage, provide daily event oversight to Sparrow's operation, guests, and staff.
• Maximize company profitability with a target margin of 20%; establish and monitor financial controls; facilitate deposits and payroll to Company; develop and implement strategies to increase year over year sales.
• Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; build relationships with preferred patrons; maintain good community relations.
• Ensure nightly reports are sent out each evening – respond to all immediate action items noted in reports.
• Supervises order taking and delivery to guests in safe and efficient compliance with policies and procedures, brand standards, and federal, state and local regulations.
• Supervises guest checks and payment collection in compliance with cash handling, credit card transactions, room charge processing, and accounting policies and procedures.
• Supervises and provides oversight to the floor staff to ensure the highest quality of guest service is achieved.
• Ensures that the staff is well trained and uses continuous improvement motivational techniques to ensure and engage team.
• Maintain effective communication with GM of Hotel, Director of Food & Beverage, Chef and Culinary team members, Head Bartenders, Food & Beverage Leaders, and all staff. This includes a weekly operations meeting covering any changes, scheduling, updates, goals, and expectations for the following week.
• Schedules the team effectively, taking into account peaks and valleys in service and schedules accordingly.
• Work with service staff to ensure tip out is completed nightly.
• Ensure highest standards of quality control. If you would not eat nor drink it, do not serve it unless to the hotel standards.
• Promptly reports emergencies, accidents, injuries, missing articles, damage, engineering items and safety hazards to management.
• Reports any deviations from policies, procedures, brand standards and regulations to management.
• Complies with all guest service basics such as uniforms, name tags and proper guest greeting.
• Knowledgeable on hotel facilities and services to assist guests as appropriate.
• Ensures all communication containing Company, hotel, brand and guest information is consistent with privacy policies, practices and regulations.
• Impresses guests with quality and timely service in a pleasant and friendly manner. Must be able to work varying schedules based on business demand.
• Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested.
• Consistent professional and positive attitude and actions when communicating with guests and associates.
• Ensure maintenance problems are promptly reported through proper channels.
• Practice safe work habits and comply with sanitary, safety, security and emergency procedures.
• Write shift reports including reports on any incidents of theft, accidents or injuries when assigned.
• Respond to guest requests, concerns and problems to ensure guest satisfaction.
• Report any incidents of guest dissatisfaction or other matters of significance to manager so that corrective measures may be taken.
• Any other tasks/duties as requested by management.

• Two- or Four-year college degree in Business or Hospitality Management preferred, or five or more years of related hospitality experience.
• Familiarity with hospitality industry practices.
• Education in hotel/restaurant management or related major preferred.
• Ability to effectively and efficiently supervise staff, daily operations and resolve operational problems in compliance with policies and procedures.
• Ability to appropriately interview, hire, schedule,…