Director of Outlets

director of outlets

department: food & beverage

reports to: director of food & beverage

status: exempt

the director of outlets is responsible for assisting in coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable f&b department and high quality products and five stars service levels. He/she is expected to market ideas to promote business; reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high.

qualification standards

education & experience:

• at least 5 years of progressive experience in a luxury hotel; or a 4-year college degree and at least 2 years of related experience as a department head.
• bachelor degree required
• must have knowledge of f&b preparation techniques, health department rules and regulations, liquor laws and regulations.

physical requirements:

• long hours sometimes required.
• medium work - exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

• must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• must be able to multitask and prioritize departmental functions to meet deadlines.
• approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• recruit, select, train, orient, evaluate, assign, schedule, coach, counsel and discipline restaurant, bar, in room dining and cafe staff to ensure established cultural and service standards are met. Communicate job expectations; plan, monitor, appraise and review job contributions; plan and review compensation actions and enforce policies and procedures.
• develop and lead in the execution of a restaurant & bar operating and marketing strategy that is aligned with the hotel’s strategy and optimizes outlet performance; increases employee and guest loyalty and engagement and maximizes financial performance.
• coverage of floor shifts to support the operational success of the team in all f&b areas.
• oversee in-room dining, dark bar, harbor walk terrace & dandelion cafe leadership scheduling to ensure proper presence. Ensure that the restaurant & bar has proper coverage to meet business demands.
• ensure that regular, on-going communication occurs in all outlets (e.g. Leadership meetings; daily line-ups; departmental meetings) and attend regular operational meetings to ensure effective coordination and cooperation among departments.
• control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory and cash control.
• attend all hotel required meetings and trainings.
• maintain regular attendance in compliance with bhh hotel standards, as required by scheduling, which will vary according to the needs of the hotel.
• maintain high standards of personal appearance and grooming, including.
• maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• must be able to understand and evaluate complex information, data, etc. From various sources to meet appropriate objectives.
• must be able to maintain confidentiality of information.
• perform other duties as requested by management.
• maintain a warm and friendly demeanor at all times.

fundamental requirements:

• employees must, at all times, be attentive, friendly, helpful,…