To manage, develop and deliver all operational aspects of the Lounge and work to develop EY Premium Product offering in Frankfurt/Dublin/Manchester
Responsibilities
Direct and manage the overall running of the lounge operation, and constantly improve product and quality in a manner that ensures customer satisfaction.
Maintain the departmental expenses within the approved budget and coordinate all expenses closely with the finance department to stimulate and increase cost efficiency within the lounge operation.
Staff management - maintaining appropriate manpower levels for an efficient lounge operation through direct and third party hires. Managing employee development effectively through approved performance management system and ensures that personal development/improvement plans identified are adhered to. Address all
Control third party manning level and associated costs for the lounge operation, ensuring productivity level are maintained and that there are sufficient staff on hand to ensure guest comfort and service, as prescribed in the service standards outlined in the operating policy.
Implementation of new menu selection and products in line with the airline business trends at the moment. Develop new product ideas in conjunction with the HO stakeholders. Ensure consistent delivery for the products offered in the network premium lounges.
Coordinate lounge access requests with the concerned authorities and ensure appropriate procedures are followed in relation with lounge authorization policy as stated in the company manuals. Supervise and ensure the financial obligations related to lounge access request are followed accordingly.
Promote the lounge product, coordinating lounge tours for agents and fam trips
Participates in the preparation of the premium lounges strategic plan, marketing plan, goals programme and the operational budget in conjunction with HO stakeholders.
Requirements
Successful completion of primary and secondary education in an accredited educational institute.
Diploma in Hotel and/or Food & Beverage Operational Management from a reputed university or institute. 5+ years in 5 star international hotel or hospitality venue in a managerial/supervisory position.
Experience in operating small or large scale multi-facet operations.
Ability to train all levels of staff working within EY or external teams working for EY as contractors.
High standard of written and spoken English and the ability to produce business reports and presentations.
Knowledge of the hospitality industry, its customer demands and needs and industry trends.
Knowledge of food safety regulations. Ability to identify efficiency concerns and produce
practical solutions and executable action plans. Cultural sensitivity and respect for diverse beliefs and cultures.
