Minimum of 3?5 years of progressive experience in premium hospitality, concessions, catering, food & beverage operations, or large-scale event operations preferred.
Demonstrated success operating in a fast-paced, high-functioning environment where precision, urgency, and adaptability are critical to execution.
Proven ability to manage premium service standards for high-profile clients, VIPs, and stakeholders, maintaining professionalism and service excellence under pressure.
Strong operational background with experience supporting large-scale events, premium clubs, and catering programs involving complex timelines and multiple service touchpoints.
Detail-oriented leader with the ability to anticipate challenges, identify gaps, and implement solutions proactively.
Exceptional client-focused mindset, with the ability to balance guest experience expectations with operational realities.
Strong communication skills, both verbal and written, with the ability to interface effectively with senior leadership, peers, frontline team members, and external partners.
Advanced computer proficiency, including experience with scheduling platforms, inventory management systems, reporting tools, and standard business applications (Microsoft Office, POS systems, and operational software).
Demonstrated ability to lead and motivate teams in a dynamic, event-driven environment while holding teams accountable to performance, safety, and service standards.
Ability to manage multiple priorities simultaneously while maintaining composure and attention to detail during peak operational periods.
Willingness and ability to travel for support assignments at other properties as operational needs dictate.
Capacity to thrive within a strong leadership group and contribute positively to a collaborative management culture with long-term growth and development potential.

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