Job Summary: 21 Royal is an evening of imaginative culinary storytelling staged inside Disneyland Park, in a private residence originally envisioned by Walt Disney as a place to host celebrities, dignitaries and other VIP guests.
The 21 Royal Manager oversees all aspects of the experience and residence. It requires a highly skilled hospitality professional to oversee and drive the many aspects of the operation and deliver an unforgettable experience for a highly demanding affluent Guest. This role will report directly to the Club 33 Operations Manager.
Primary Responsibility: Manage, own, enhance and execute the 21 Royal experience four evenings per week. Main Responsibilities: Own the Profit & Loss Statement and deliver financial results in line with the Annual Operating Plan. Collaborate with top chefs and a team of butlers to curate unforgettable epicurean experiences for our Guests. Manage costs through labor and food cost management. Own the business relationship with 3rd party labor partners. Ensure the residence is maintained and show ready at all times. Enhance service levels through training and researching industry trends. Grow wine education for butlers and yourself. Oversee the 21 Royal website and ensure it is always current and updated. Oversee and manage all events in 21 Royal beyond just the evening experiences. Oversee development of merchandise and grow revenue. Oversee training of all Club 33 Managers to be able to deliver the 21 Royal experiences if a backup is needed. Enhance the value of the SalesForce instance by updating and enhancing it. Prepare the business for future growth opportunities…additional days and potential for the sale of overnight stay experiences. Oversee and own the sales process from initial contact to contract signing and event execution. Manage one direct report, the Sales Coordinator/Concierge to ensure all aspects of the pre and post event guest experience is exquisite. Partner with the Marketing and Communications teams to ensure support when needed. Develop and execute an Instagram strategy with relevant partners. Enhance the post-event contact experience with Guests to thank them for their patronage and share our appreciation. Cross-train in Club 33 and serve Manager shifts/coverage in the restaurant. Other Responsibilities: Market trend reviews and internal product and program performance measurement. Development of initiatives which ensure an efficient, effective, and profitable program which lends to the unique stories and goals of 21 Royal. Leads ideation, development, refinement, and deployment efforts for beverage concepts. Partners with other Club 33 Managers on Club Member beverage education and events. Internal and external relationship management. Ensures compliance with federal, state and local beverage regulations. Leads tabletop development, beverage equipment, and other programs. with a deep understanding of appropriate glassware styles. Work in the Operation daily, maintaining constant floor presence. Resolve guest and cast member issues. Recognize Cast Members. Provide operational perspective in project planning and departmental meetings. Requirements: 2-3 years in full time employment in a related position. Maintain an understanding of industry trends and stay ahead of the curve. Excellent organizational and project management skills and ability to meet deadlines. Must be able to think analytically and strategically. Capable of working well as part of a team as well as independently. Strong multitasker capable of simultaneously managing multiple projects with different deadlines. Familiarity or experience working with CRM software. Thrive on building new relationships and carefully fostering existing ones while working in a team environment. Passionate and knowledgeable about the Disney culture and shaping its future. Basic Qualifications: In depth experience and proven track record leading teams through Food and Beverage projects, in diverse environments with varied concepts. Extensive beverage program leadership, tracking cellar selections from procurement to inventory, vendor relationship accountability, beverage menu development and training, beverage menu/wine list management. Strong strategic thinking and relationship management skills. Strong business acumen and project management skills. Fine dining skills including maintaining a professional sequence of service, menu knowledge to address Member/Guest inquiries, and the ability to offer esoteric parings bespoke to Members/Guests preferences Knowledge of Forbes and Michelin F&B service standards. Understand the financial aspect of an operation. Knowledge of operating a budget, revenue, labor, inventory systems, cost of goods, cost of sales, wine bottle pricing, and profit margin. Availability to work weekends, evenings and holidays. Required Education: High School Graduate. Sommelier, Spirits, Cicerone Certifications.
The hiring range for this position is $92,800.00-$124,400.00 The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.
