Director of Outlets

The Director of Outlets is responsible for overseeing and managing all food and beverage outlets within the hotel, ensuring an exceptional dining experience for guests while maintaining operational efficiency and profitability. This role requires strategic leadership to enhance guest satisfaction, drive revenue, and ensure the outlets adhere to high standards of service, quality, and cleanliness. The Director of Outlets will collaborate with the culinary and service teams, monitor financial performance, and maintain the hotel’s reputation for outstanding food and beverage offerings.


Essential Job Duties and Responsibilities

• 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.

• Team Leadership & Development:

• • Lead, motivate, and develop outlet managers and staff to ensure they maintain a high level of 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.

• Financial Management:

• • Monitor and manage budgetary performance, including labor costs, food and beverage costs, and operating expenses.

• • Analyze monthly profit and loss statements, identifying areas for improvement and implementing strategies to increase profitability.

• • Develop and implement cost control measures to optimize outlet operations and profitability.

• • Review and approve outlet purchasing, ensuring budget adherence while maintaining inventory 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 in a timely and 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.

• Menu Development & Innovation:

• • 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 and maintain a 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.

• Miscellaneous Tasks:

• • Stay updated on industry trends and competitor offerings to ensure the hotel’s outlets remain competitive 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.

Education and/or Experience

• 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.

Skills/Specialized Knowledge

• 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 capacity to handle multiple priorities and meet deadlines.

• Financial acumen and ability to interpret and manage budgets, cost control, and financial reports.

• In-depth understanding of food safety and sanitation regulations.

• Proficiency in Microsoft Office Suite and restaurant management software.

Physical Demands

• Ability to stand for extended periods, walk, and occasionally lift or move up to 25 pounds.

• Must be able to work in a fast-paced environment, especially during peak meal times.

• Ability to work flexible hours, including nights, weekends, and holidays, to accommodate the needs of the outlets.

• Ability to work in a loud, high-energy environment, with significant guest interaction.

Why Join Proper Hospitality


At Proper, we build experiences that move people — and that begins with the team behind them. As a best-in-class employer, we’re committed to creating one of the Best Places to Work in hospitality by nurturing a culture where creativity, excellence, and humanity thrive together.


Everything we do is grounded in the belief that hospitality is more than a profession - it’s an opportunity to care for others and make lives better. Guided by the Pillars of Proper , we show up with warmth and authenticity (Care Proper), strive for excellence in everything we do (Achieve Proper), think creatively and resourcefully (Imagine Proper), and take pride in the style and culture that make us who we are (Present Proper).


We believe our people are our greatest strength, and we invest deeply in their wellbeing, growth, and sense of belonging. From comprehensive benefits to meaningful development programs, Proper is designed to help you build a career, and a life, that feels as inspiring as the experiences we create for our guests.


Our Commitment: Building the Best Place to Work


Our Best Place to Work initiative is a living commitment — a continuous investment in our people, our culture, and our purpose. We listen, learn, and evolve together to create an environment where everyone feels empowered to imagine boldly, achieve confidently, care deeply, and present themselves authentically.


At Proper, joining the team means more than finding a job — it means joining a community that believes in building beautiful experiences together , for our guests and for one another.


Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category.


We also consider qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances.

Equal Opportunity Employer


This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.