Chautauqua Institution

  • F&B: Manager - Dining Room (Bellinger Hall)

    Job Locations US-NY-Chautauqua
    Posted Date 3 months ago(1/30/2019 11:51 AM)
    # of Openings
    Food & Bev: Restaurant
  • Overview

    The pre-eminent expression of lifelong learning in the United States, Chautauqua Institution comes alive each summer with a unique mix of fine and performing arts, lectures, interfaith worship and programs, and recreational activities. Over the course of nine weeks, more than 100,000 people visit Chautauqua and participate in programs, classes and community events for all ages — all within the beautiful setting of a historic lakeside village. As a community, we celebrate, encourage and study the arts and treat them as integral to all of learning, and we convene the critical conversations of the day to advance understanding through civil dialogue.


    Responsible for leading and executing operational excellence in the production and presentation for all Food and Beverage events associated with Bellinger Hall including off site events contracted by the Chautauqua Hotel Company. Successful performance is measured through consistent delivery of balanced results in the areas and dimensions relating to the guest, employee, financial and process excellence.  This ultimately results in sustainable Institution leading performance achieved through personal, people, business and results leadership.


    • Coaches managers and employees on how to deliver an excellent guest experience;
    • Coaches managers and employees on how to anticipate, identify, and resolve issues that impact the guest experience;
    • Coaches managers and employees on how actions impact the guest experience and how results indicate the level of guest service provided;
    • Positively interacts and visits with guests and solicits feedback. 


    • Models standards and expected behaviors;
    • Models and teaches the vision in a manner that others understand;
    • Coaches managers on operational excellence, maintenance, and facilities;
    • Motivates managers to improve performance; coaches managers on motivating employees;
    • Delivers positive and constructive performance feedback to managers; takes appropriate corrective or disciplinary action when managers and employees are not meeting performance standards;
    • Develops leaderships skills in managers;
    • Follows up on employee relations issues; performs analyses and/or investigations as appropriate.


    • Establishes plans, communicates strategy, and measures specific financial goals to achieve sustained increases in sales and profitability;
    • Adheres and follows budget guidelines to achieve goals set by the board of directors and management;
    • Monitors performance metrics to identify emerging trends and areas of opportunity;
    • Communicates areas of performance needing improvement to meet business plan goals.

    Process Excellence 

    • Strategically plans staffing needs for Bellinger Hall; ensuring the acquisition and maintenance of a top-quality management team within Bellinger Hall by recruiting highly qualified candidates and using the selection system tools; coaches’ management on forecasting and attaining proper staffing levels; ensures management use selection system tools to select quality hires;
    • Observes and documents individual and team performance during work operation;           
    • Ensures the quality of restaurant facilities throughout Bellinger Hall, by coordinating with vendors and supporting others in overseeing the repair or maintenance of the building, landscape, equipment, seating, and technology; monitors facilities plans and secures approvals as needed;
    • Reviews sales/guest forecasts based on historical and current trends;
    • Generates and responds to communications (email, voicemail, cell phone);
    • Conducts a wide a variety of administrative duties in support of Bellinger Hall operations, and in compliance with local, state, and federal laws. 


    Personal Leadership

    • Acts with Character and Integrity

    Is truthful and forthright with self and others; aligns words and actions; understands and refuses to cross ethical boundaries even when unpopular; works for the common good, not for personal gain

    • Values and Respects Diversity

    Makes it a high priority to embrace and leverage diversity and inclusion; value diverse view points; demonstrates cultural competence;

    • Communicates Effectively with Candor

    Engages in open, honest, and candid conversations with one another; accurately and concisely conveys key points and messages across different settings and audiences.


    People Leadership

    • Coaches and Develops

    Engages in regular, frequent, and supportive communications and feedback; facilitates professional development to help employees maximize their performance and reach their full potential

    • Knows and Champions the Employee

    Seeks to understand and value the employees’ unique needs and aspirations; considers talent decisions from the perspective of the employee; brings the voice of the employee “to the table,” ensures that Chautauqua has the tools, resources, and opportunities needed to succeed


    Business Leadership

    • Thinks Strategically about the Business

    Draws upon a solid understanding of the business (e.g., the industry, operations) to critically evaluate pertinent issues, situations, and events; sees clearly ahead; anticipates future consequences and trends; uses broad perspective to make sound decisions   

    • Knows and Champions the Guest

    Seeks to understand the guest and his\her Institution experience; considers business decisions from the perspective of the guest; brings the voice of the guest “to the table,” is dedicated to meeting the expectations and needs of the guests; maintains a culture of hospitality and service excellence


    Results Leadership

    • Defines and Achieves Excellence with Accountability

    Persistently strives for the right focus, goals, and measures success in terms of the results achieved; realizes excellence through successfully translating visionary thought leadership into action; holds self and others accountable to a high standard of excellence and performance

    • Supports Innovation and Change

    Generates, supports, and remains open-minded to new ideas and insights; understands how to manage change and motivate others to embrace it

    1. Education, Training, Experience, and other Key Qualifications and Requirements
    • At least a High School diploma or equivalent; Bachelor’s degree (Hospitality, Business, or related field) preferred
    • 3+ years proven leadership and performance restaurant background
    • 3+ years multi-unit management experience in restaurant field preferred

    Demonstrated ability to develop individual talent and build strong capability in teams

    • ServSafe, local and state regulatory certifications, or the ability to obtain
    • Proficiency communicating (verbally and in writing) in English
    • Must be at least 21 years of age
    • Some travel Must be able to lift up to 50 lbs. without mechanical assistance
    • Or, equivalent combination of education, training, and experience


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