Director Outlets

Description

Key Responsibilities to managing the following outlets:

• Gallery on the Park Restaurant
• The St. Anthony Club
• In Room Dining
• Pool Bar
• MIni Bar

Hotel Activations such as afternoon Tea, Epicurean Moment, etc.

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

Plan and direct the functions of administration and planning of the Food and Beverage Department outlets to meet the daily needs of the operation.

Clearly describe, assign and delegate responsibility and authority for the front of the house operations of the various food and beverage sub-departments, e.g. room service, restaurants, mini bar, pool etc.

Develop, implement and monitor schedules for the operation of all food and beverage outlets and sub-departments to achieve a profitable result.

Participate in the creation of menus designed to attract a predetermined customer market.

Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards.

REQUIRED SKILLS AND ABILITIES

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Considerable skill in complex mathematical calculations without error. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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