DIRECTOR OF OUTLETS
JOB DESCRIPTION
DEPARTMENT: Food & Beverage
REPORTS TO: Director of Food & Beverage
STATUS: Exempt
JOB SUMMARY
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.
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.
DUTIES & FUNCTIONS
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.