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To apply, please send cover letter, resume and references to Hello@Orangebeachconciergeservices.Com.

Position Title: Director of Operations

Reports To: David + Tillie Pan, Owners

SUMMARY OF POSITION:

The Director of Operations position at DMP Hospitality Group is a new leadership role that will be critical to our purpose-driven organization’s existing operations and projected growth. This leader will initially focus on strategic development and operational preparation for DMP Hospitality Group’s first full-service restaurant projected to open in Spring 2023. Providing strategic direction and operational oversight, this role will be charged with building a high-performing, hospitality-oriented team from the ground up, working in partnership with the General Manager and Chef de Cuisine. The Director of Operations must convey the company’s culture to the entire team, embodying and upholding our core values.

Also owned by DMP Hospitality Group Inc.;  Orange Beach Concierge Services, The Pantry at The Wharf, The Pantry 2.0, and The Pantry at The Tannin Village. The Director of Operations will be responsible for the oversight of the entire team and daily event operations, in partnership with the owners.

RESPONSIBILITIES AND DUTIES:

  • Core Responsibilities
    • Cultural
      • Support, reinforce, and align decisions with the company’s purpose, vision, mission and values
      • Embody and uphold core values at all times, utilizing them as a foundation for leadership
      • Lead periodic all-team meetings that inspire, inform, and motivate
      • Responsible for maintaining high company morale, positive and clear communication, and creating a culture of accountability
    • Team
      • Hire, onboard, and thoroughly train all front of house leadership positions
      • Create job descriptions for all FOH managers, make updates as needed, and hold them accountable for those responsibilities
      • Support hiring and onboarding of all BOH management positions, in partnership with the CDC
      • Demonstrate and actively maintain collaborative and respectful work relationships between the front and back of house teams
      • Lead recruitment (interviewing, reference checks, hiring) and training for the restaurant, pantry and pool bar’s opening team of hourly employees in partnership with the General Manager
      • Lead scheduling, hiring, training, disciplinary action, and termination for the restaurant, pantry, and OBC on an ongoing basis in partnership with the General Manager and Chef David
      • Support the General Manager with properly and thoroughly training all front of house staff to meet performance and behavioral standards
      • Commit to ongoing coaching for front of house managers to encourage development and maintain engagement; support the General Manager in doing the same for hourly front of house employees
    • Operations
      • Support the execution of the restaurant, The Pantry programs, and OBCS services, always striving to exceed DMP Hospitality Group’s standards of quality, timeliness, and expectation of hospitality
      • Oversee the organization and maintenance of all major operational software systems, including reservations, point of sale, and financial management
      • Work in partnership with the CDC and Chef David to establish and maintain vendor contracts, including maintenance
      • Ensure that all operations are following appropriate health, safety, and cleanliness protocols as dictated by the Department of Health and company guidelines
      • Lead the procurement and renewal of all necessary licenses and permits
      • Lead ongoing education efforts for the front of the house team including hospitality, service, product knowledge, and other relevant topics for personnel development
    • Organization + Administrative
      • Develop and implement standard operating procedures to support an efficient and high performing team
      • Maintain active and thorough communication with Chef David and Tillie at all times
      • Ensure that all HR and administrative guidelines set forth by the company are followed by all leaders
      • Maintain invoicing procedures consistent with company policy
      • Understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
      • Lead end of period financial reviews and develop improvement plans when needed, in partnership with Chef David and Tillie
    • Financial
      • Responsible for developing long term plans to drive sales, minimize costs, and maximize profitability in partnership with Chef David and Tillie
      • Conduct P&L analysis, sales growth strategies, and budgeting
      • Ensure payroll-related administrative duties are completed accurately, on-time, and in accordance with company policies and procedures
  • Required Skill Set and Knowledge
    • 5+ years in a management position
    • Extensive restaurant operations experience
    • Demonstrated record of success in leading management teams, front of house hospitality teams, and managing financially successful businesses
    • Strong organizational, administrative, and strategic thinking skills
    • Strong written and verbal communication skills
    • Ability to lead, motivate, and empower managers to higher levels of performance
    • A strong sense of self-discipline and natural comfort with being a self-starter
    • Ability to think and communicate clearly in high-pressure situations
    • Experience with human resources functions, including hiring, scheduling, and disciplinary action
    • Emotional intelligence and maturity
  • Expected Behaviors
    • Effective time management by way of thoughtful prioritization, thorough communication, and efficient use of work hours
    • Professionalism at all times, and in all forms of communication
    • Demonstrated respect for everyone you interact with while at work, especially coworkers, clients, guests, vendors, and the greater restaurant community in Orange Beach and Gulf Shores
    • Strong work ethic that demonstrates commitment and flexibility
    • Work with an ownership mentality
    • Integrity and humility
    • A positive attitude that supports teamwork, collaborative thinking, and a solution-oriented approach to challenges and conflict
    • An open and receptive mindset in the face of changing needs and priorities
    • Energized and motivated to learn new hard and soft skills
    • Strong problem-solving skills
    • A natural instinct to go the extra mile in times of need

Position Title: Sous Chef, Orange Beach Concierge

Reports To: David Pan, Executive Chef + Owner

SUMMARY OF POSITION:

The Sous Chef position at Orange Beach Concierge is a new leadership role that will be critical to the organization’s existing operations and projected growth. Orange

Beach Concierge provides off-site catering, bespoke tasting menu experiences at their Chef’s Table at The Wharf, private chef services, and Gourmet To Go items for pick up. The Sous Chef will be thoroughly trained to execute all of the job duties listed below and will be offered the opportunity to take on more responsibility in the near future as the company prepares to open a full service restaurant in the next 18 months.

RESPONSIBILITIES AND DUTIES:

  • Core Responsibilities
    • Formulate and execute prep lists for catering and private events.
    • Operational leadership and execution of catering events and private parties, always striving to exceed OBCS’s standards of quality and presentation.
    • Maintain active communication with Chef David.
    • Ensure that all kitchen practices meet and exceed Department of Health standards, including receiving, storage, and rotation of food products.
    • Place orders and maintain product pars.
    • Receive orders in a detail-oriented manner, file invoices appropriately.
    • Trouble-shoot vendor communication when needed.
    • Transfer recipes and techniques into technology-based systems.
    • Recipe costing.
    • Support Chef David with scheduling, hiring, training, disciplinary action, and termination as needed.
  • Required Skill Set and Knowledge
    • A strong sense of self-discipline and natural comfort with being a self-starter.
    • Ability to think and communicate clearly in high-pressure situations.
    • Fluency with ChefTec and general comfort with technology.
    • Expertise in classic culinary technique and a passion for utilizing market-driven ingredients.
    • Baseline familiarity with French culinary techniques, flavor profiles, and traditions.
    • Intimate knowledge of OBCS company policies, culture, and approach to hospitality and guest service.
    • Strong organizational and administrative skills.
    • Strong written and verbal communication skills.
    • Experience with human resources functions, including hiring, scheduling, and disciplinary action.
    • Emotional intelligence and maturity.
  • Expected Behaviors
    • Effective time management by way of thoughtful prioritization, thorough communication, and efficient use of work hours.
    • Professionalism at all times, and in all forms of communication.
    • Demonstrated respect for everyone you interact with while at work, especially coworkers, clients, guests, vendors, and the greater restaurant community in Orange Beach and Gulf Shores.
    • Strong work ethic that demonstrates commitment and flexibility.
    • Working with an ownership mentality.
    • Integrity and humility.
    • A positive attitude that supports teamwork, collaborative thinking, and a solution-oriented approach to challenges and conflict.
    • An open and receptive mindset in the face of changing needs and priorities.
    • Energized and motivated to learn new hard and soft skills.
    • Strong problem-solving skills.
    • A natural instinct to go the extra mile in times of need.

Position Title: Dishwasher, Orange Beach Concierge

SUMMARY OF POSITION:

Provide employees with clean and sanitized utensils, plate ware, glassware and equipment. Maintain an orderly working area.

RESPONSIBILITIES AND DUTIES:

Ensure dishes are clean, sanitized and available as needed. Maintain daily cleanliness and maintenance of dishwashing machine. Wash plateware, glassware, silverware, pot/pans and kitchen utensils according to sanitation and cleaning procedures. Keep kitchen clean by sweeping floors and emptying trash. Clean and sanitize throughout shift.

Keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance and take prompt corrective action where necessary. Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position. Maintain a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working environment, which will be conducive to maximum employee morale, productivity, efficiency and effectiveness.

JOB QUALIFICATIONS:

Energetic, motivated & willing to accept high energy position. Able to lift and carry cases and bus tubs of up to 70 lbs. Frequent bending and stooping. Walk or stand most of 6-8 hour shift. Frequently immerse hands in water and designated mild cleaning solutions.

Position Title: Retail Salesperson, The Pantry at The Wharf

SUMMARY OF POSITION:

Responsible for selling merchandise and attending to customers on the retail floor.

RESPONSIBILITIES AND DUTIES:

Provides superior customer service

Greet customers and ascertain what each customer wants or needs.

Open and close cash registers, perform tasks such as counting money, separating charge slips, coupons, and vouchers, and balancing cash drawers.

Knowledgeable about merchandise; able to explain use, operation, care of merchandise to customers

Ensures visual presentation of merchandise is always organized and visually appealing to customers.

Works collaboratively with store managers, marketing team, and other departments/staff to ensure the success of merchandising programs and plans.

Possesses a moderate understanding of general aspects of the job. Works under the close direction of supervisor/manager/owners in the functional area.

Performs other related duties as assigned by management.

JOB QUALIFICATIONS:

High School diploma or equivalent

1-year related experience or equivalent.

Commitment to excellence and high standards

Excellent written and oral communication skills

Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm

Proficient in computer skills

Strong interpersonal skills.

Creative, flexible, and innovative team player

Customer Service—Provides excellent customer service always following policies and procedures. Responds to requests for service and assistance; Meets commitments.

Teamwork-Balances team and individual responsibilities; Exhibits objectivity and openness to others’ views; Contributes to building a positive team spirit;

Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethics; Upholds organizational values.

Organizational Support-Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization’s goals and values;

Motivation-Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence;

Professionalism-Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for their own actions; Follows through on commitments.

Quality-Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.

Quantity-Meets productivity standards; Completes work in a timely manner; Strives to increase productivity; Works quickly.

Adaptability-Adapts to changes in the work environment; Manages competing demands; Follows instructions, responds to management direction; Takes responsibility for own actions; Completes tasks on time or notifies appropriate person with an alternate plan.