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.

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.

General Requirements:

• 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, and courteous to all guests, managers, and fellow employees.

• Supervise all F&B personnel.
• Constant present on the the floor to drive guests experience
• Hands-on leadership and ongoing training to alignes with the forbes standard
• Respond to guest complaints in a timely manner.
• Assist in preparing the F&B budget and monitor department performance. Perform any necessary follow-up, including forecasting.
• Monitor industry trends, take appropriate action to maintain competitive and profitable operations.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Assist in coordinating and monitoring all phases of Loss Prevention in the F&B department.

• Prepare and submit required reports in a timely manner.
• Organize and conduct department meetings on a regular basis.
• Monitor quality of service and product.
• Cooperate in menu planning and preparation.
• Ensure timely purchase of F&B items, within budget allocation.
• Assist in overseeing operations of the employee cafeteria.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure departmental compliance with SOP’s.

• Ensure the training of department heads on SOP’s, report preparation, technical job tasks.
• Attend and/or conduct departmental and hotel training.
• Assist and cover banquets departments when needed
• Liaison between the FOH and the BOH
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Ensure overall guest satisfaction.
• Making sure BHH and Forbes Standard are implemented in all outlets at all time.

I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE FUNDAMENTAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.