Lounge Operations Sous Chef - Manager on Duty

CAVU Experiences (AMER) LLC; Phoenix (AZ); On-site; USD 55,000 - 75,000; Full time

Job summary

CAVU Experiences (AMER) LLC is seeking a Lounge Manager on Duty to lead day-to-day operations and uphold exceptional guest service in our lounge environment. You will coordinate with the Executive Chef and General Manager, supervise Supervisors, Cooks, and front-line staff, and ensure standards across cleanliness, safety, and operations.

The role requires strong hospitality background, leadership, flexibility with shifts, and the ability to build relationships with internal teams and external

Qualifications

• Solid background in hospitality and service sectors.
• Proven leadership and team management skills.
• Strong customer service mindset and guest relations.

Responsibilities

• Serve as Manager on Duty in daily operations.
• Uphold lounge standards, cleanliness, food safety, guest service, and reporting.
• Provide a welcoming, supportive work environment for staff.
• Resolve employee issues with discretion and professionalism.
• Oversee Lounge Supervisors, Agents, Cooks, Receptionists, Porters and Housekeeping.
• Assist in recruiting, interviewing, onboarding, scheduling and training of staff.
• Maintain relationships with vendors, suppliers, and airlines for lounge development.
• Lead facilities duties, cleanliness, organization and vendor setup for repairs.
• Order products including food, beverages, uniforms and supplies.
• Conduct staff meetings and pre-shift meetings with the General Manager.
• Conduct monthly inventory with GM and Executive Chef.
• Implement new initiatives and train staff on menus, systems and processes.

Skills

Hospitality experience

Leadership

Customer service

Team management

Shift scheduling

Tools

MS Office

Job description

CAVU Experiences (AMER) LLC is seeking a Lounge Manager on Duty to lead day-to-day operations and uphold exceptional guest service in our lounge environment. You will coordinate with the Executive Chef and General Manager, supervise Supervisors, Cooks, and front-line staff, and ensure standards across cleanliness, safety, and operations.

The role requires strong hospitality background, leadership, flexibility with shifts, and the ability to build relationships with internal teams and external