The Director of Outlets will work under the Director of Food & Beverage and provide leadership and management for the Food and Beverage Division, including all Restaurants, Beverage, Bar, Pool, and In Room Dining  Operations, and integrate its functions to serve local F&B and hotel guests. The food and beverage director oversees management, budget, and operation of the food service establishment, catering services and kitchen, and maintains a close liaison with the sales department to ensure maximum profitability.

Salary Range $85,000-$95,000/annual

• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Develops and maintains effective communications between all operating departments including the hotel.
• Uses purchasing and inventory knowledge to track costs, transfers, waste, promo, and forecasting in all revenue centers for food and beverage.
• Consulting with GM, Director of Food & Beverage, Finance, and Chef; reviews potential food and beverage menus, evaluates past popularity of menu options, and develops new menus based on trends.
• Communicates the goals and objectives of the Company and inspires/empowers employees to achieve those goals.
• Seeks alternative forms of advertising and promotion including but not limited to electronic marketing and communication.
• Establishes and maintains annual revenue and cost projections which are to be reviewed and revised on a quarterly basis.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Maintain budgeted labor costs. Control overtime.
• Enforce beverage controls.
• Assist Executive chef with tracking food and beverage costs as requested
• Ensure that monthly inventories are accurately performed.
• Monitor all purchasing issues
• Maintain linen controls, reduces usage whenever possible
• Monitor laundry/ Uniform issues.
• Track discounts and promotional parties on a monthly basis.
• Monitors revenues on a daily basis
• Purchases tabletop items
• Monitor proper Infogenesis programming
• Ensure that employees keep waste to a minimum
• Interview, and classify potential employees.
• Schedules staff
• Conduct surveys as needed to ensure guests satisfaction and/or maintain profitability.
• Conduct periodic meetings to increase communication.
• Process hiring information; introduce policies, properly orient new employees.
• Ensure that all employee benefits are consistently applied.
• Recognize the importance of employee morale and help to maintain it
• Apply Recognition program towards employees
• Deal with any conflicts regarding staff
• Handles employees counseling as needed

Must have:

• Excellent leadership skills.
• Previous experience as Food and Beverage Manager.
• High School Diploma or equivalent required.
• Organizational skills to function effectively with attention to detail while meeting established deadlines.
• Excellent organizational, multi-tasking, planning, written and verbal communication skills.
• Maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees, and outside contacts while working under pressure and meeting deadlines.
• Execllent communication skills.
• Foster positive culture and moral.
• Ability to work under pressure.
• Must be flexible in working hours, including weekends, evenings and holidays.

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