Outlets Manager

Summary

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing authentic hospitality and meaningful experiences to each and every guest. Hyatt is a place where high expectations aren't just met—they're exceeded. It is a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. From the heart of downtown Morristown, the new Hyatt Regency Morristown offers 256 guestrooms including 50 studio suites and over 31,000 square feet of meeting space, providing premier meeting experiences in the Tri‑State area.

• Complimentary hotel nights and discounts at Hyatt properties worldwide
• Tuition reimbursement, 401(k) with company match, Employee Stock Purchasing Plan
• Free parking and free meals
• Paid family bonding time & adoption assistance
• Paid vacation, sick days, new child leave, holidays

The Outlets Manager oversees the food and beverage areas—including the grab‑and‑go market and lounge—within the hotel. Responsibilities include scheduling, forecasting, training, and ensuring compliance with federal, state, and local laws and all operating procedures. The manager may also coordinate special events, coordinate with other departments, and maintain strong communication and analytical skills. Experience in food and beverage cost control is helpful.

• Oversee day‑to‑day operations of the Grab & Go Market and Lounge Bar to ensure efficient and profitable performance.
• Maintain high standards of cleanliness, presentation, product quality, and guest service.
• Monitor outlet appearance, merchandising, and product displays to maximize sales opportunities.
• Ensure compliance with company policies, brand standards, and local health and safety regulations.
• Coordinate with other departments to support seamless operations.

• Foster a culture of hospitality and service excellence.
• Address guest concerns promptly and professionally, ensuring timely resolution.
• Engage with guests regularly to solicit feedback and identify opportunities for service improvement.
• Create and implement initiatives that enhance guest satisfaction and loyalty.

• Monitor daily revenue, labor costs, food costs, beverage costs, and other key performance indicators.
• Identify opportunities to increase revenue through promotions, upselling, and merchandising strategies.
• Control expenses while maintaining service and quality standards.

• Recruit, train, coach, and develop outlet colleagues.
• Provide ongoing feedback.
• Create employee schedules that align with business demands and labor productivity goals.
• Promote a positive work environment that encourages teamwork, accountability, and professional growth.

• Manage ordering, receiving, storage, and inventory controls for food, beverages, and retail merchandise.
• Conduct regular inventory counts and investigate variances.
• Ensure proper product rotation and minimize waste.
• Collaborate with vendors and purchasing teams to maintain appropriate inventory levels.

• Ensure responsible alcohol service and compliance with all liquor laws.
• Develop beverage programs and seasonal promotions to drive sales.
• Monitor beverage quality, presentation, and consistency.
• Train staff on beverage knowledge, service techniques, and upselling strategies.

• Oversee product assortment, merchandising, and pricing strategies.
• Analyze sales trends and adjust product offerings to meet guest preferences.
• Ensure fresh food and retail items are properly stocked and displayed.
• Maintain accurate inventory and point-of-sale controls.

Salary: $61,500 – $65,000

• Minimum of 2+ years in F&B management preferred.
• Wine and beverage knowledge in an upscale environment preferred.
• Strong organizational skills, flexibility, teamwork, and dynamic leadership.
• Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.
• Experience managing retail, grab‑and‑go, café, bar, or lounge operations preferred.
• Strong leadership, communication, and interpersonal skills.
• Proficiency in POS systems, inventory management, and Microsoft Office applications.
• Knowledge of food safety, sanitation, and alcohol service regulations.
• Ability to analyze financial reports and make data‑driven decisions.