Director of Outlets

The Director of Outletsis responsible for overseeing and managing all food and beverage outlets within the hotel, ensuring an exceptional dining experience for guests whilemaintainingoperational efficiency and profitability. This role requires strategic leadership to enhance guest satisfaction, drive revenue, and ensure the outlets adhere tohigh standards of service, quality, and cleanliness. The Director of Outlets will collaborate with the culinary and service teams,monitorfinancial performance, andmaintainthe hotel's reputation for outstanding food and beverage offerings.

• Outlet Management:
• Oversee daily operations of all food and beverage outlets, ensuring the highest level of guest satisfaction, quality, and service standards.
• Monitor restaurant operations, including staffing, service flow, cleanliness, and inventory management.
• Ensure the proper execution of menu items, from preparation to presentation, in all outlets.
• Work closely with culinary and service teams to ensure consistency in food quality and guest service across all outlets.
• Evaluate and improve outlet performance to meet or exceed budgeted sales targets and customer satisfaction scores.
• Lead, motivate, and develop outlet managers and staff to ensure theymaintaina high levelof performance.
• Conduct regular training sessions on guest service standards, food safety, and new menu offerings.
• Oversee recruitment, performance evaluations, coaching, and disciplinary actions for outlet staff.
• Promote a culture of teamwork, respect, and professionalism within the food and beverage team.
• Monitor and manage budgetary performance, including labor costs, food and beverage costs, and operating expenses.
• Analyze monthly profit and loss statements,identifying areas forimprovementand implementing strategies to increase profitability.
• Develop and implement cost control measures tooptimizeoutlet operations and profitability.
• Review and approve outletpurchasing, ensuring budget adherence whilemaintaininginventory levels that meet guest demand.
• Guest Experience & Satisfaction:
• Ensure all food and beverage outlets deliver an outstanding guest experience by maintaining a focus on service excellence.
• Resolve guest complaints and concerns ina timelyand professional manner, ensuring total guest satisfaction.
• Regularly assess guest feedback and implement improvements to enhance the guest dining experience.
• Monitor the quality and consistency of service, atmosphere, and food offerings to create a memorable experience for all guests.
• Collaborate with the Executive Chef and culinary team to design and update menus that meet guest preferences, seasonal trends, and revenue goals.
• Ensure the food and beverage offerings align with the hotel's brand and target market.
• Introduce new promotional offerings and events (e.g., themed dinners, happy hours) to drive traffic to the outlets.
• Compliance & Safety Standards:
• Ensure all food and beverage operations comply with health, safety, and sanitation regulations.
• Monitor and enforce safety standards to prevent accidents andmaintaina safe working environment.
• Conduct regular audits of food storage, kitchen operations, and equipment maintenance to ensure compliance with hygiene and safety regulations.
• Marketing & Promotions:
• Collaborate with the marketing team to develop promotional campaigns that drive awareness and increase sales for the outlets.
• Track and analyze the effectiveness of promotions, adjusting strategies as needed to maximize impact.
• Stay updated on industry trends and competitor offerings to ensure the hotel's outletsremaincompetitive and innovative.
• Coordinate with the hotel management team to align food and beverage strategies with overall hotel goals.
• Perform other duties as assigned by senior management.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum of 5 years of experience in a senior food and beverage management role, preferably in the hotel or resort industry.
• Strong background in restaurant operations, financial management, and team leadership.
• In-depth knowledge of food and beverage trends, guest service, and operational efficiency.

• Proven leadership skills, with the ability to motivate and inspire a diverse team.
• Strong communication and interpersonal skills, capable of building relationships with both internal teams and external vendors.
• Excellent organizational and time-management abilities, with the…