Director of Outlets - Food and Beverage

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We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, a Rosewood Hotel, is looking for an extraordinary Director of Outlets - Food & Beverage. The Director of Outlets is the single point of accountability (SPA) for The Revere Room and The Manor Bar and is responsible for their financials, their profitability, hitting or exceeding goals, as well as motivating, coaching, and leading the teams in each. Ensures the venues are running effectively and meeting all company standards to include execution of service, guest interaction, atmosphere and cleanliness. Genuine passion for the hospitality industry and entrepreneurial spirit.

Essential Duties and Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. 
• Provide exceptional service and ensure guest satisfaction.
• Manage a team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision. 
• Maintain complete knowledge of: 

• Dining and bar service etiquette following Forbes, LQA, and Rosewood Brand standards.
• Build, maintain and adjust restaurant reservation blocks in accordance to business levels to maximize revenue potential. 
• All menu items, preparation method/time, ingredients, source of ingredients, sauces, portion sizes, garnishes, presentation, and prices. 
• The characteristics and description of every wine/champagne by the glass and major wine/champagne by the bottle on the wine list. 
• All liquor brands, beers and non-alcoholic selections available in all three outlets.
• Designated glassware and garnishes for cocktails. 

• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. 
• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies. 
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. 
• Works closely with the Executive Chef, Resort Chef and The Manor House Culinary team to create exceptional culinary and guest experiences. 
• Manage and direct all F&B associates.
• Ensure weekly work schedules are prepared in accordance with the department’s labor standards and forecasts. Adjust schedules throughout the week to meet the business demands. 
• Be able to confidently analyse and participate in weekly labor meetings. 
• Ensure that staff report to work as scheduled. Document any late or absent employees in accordance with the attendance policy.
• Coordinate proper breaks for staff. 
• Interview, hire and successfully onboard all new associates.
• Conduct 30, 60 and 90-day reviews as well as end of year performance appraisals for all leaders. 
• Ensure that each outlet conducts 30, 60 and 90-day reviews as well as end of year performance appraisals for all associates. 
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. 
• Handle disciplinary problems and counsel employees according to resort standards. 
• Ensure monthly 1-1 job chats are carried out for all associates and biweekly job chats are carried out for all leaders. 
• Conduct and ensure a daily pre-shift meeting with staff and review all information pertinent to the day's business takes place consistently. 
• Attend weekly, bi-weekly and monthly division and hotel meetings and cascade information to the team where appropriate. 
• Ensure grooming and attire of staff fall in line with the companies standards and policies; rectify any deficiencies.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks. 
• Monitor the preparation of station assignments, ensuring compliance to departmental standards. 
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel. 
• Inspect table set-ups; check for cleanliness, neatness, and agreement to departmental standards; rectify deficiencies with respective personnel. 
• Inspect all aspects of the outlet’s environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies. 
• Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies. 
• Ensure Host(ess) teams conduct daily confirmation calls and update all reservation notes and tags in line with reservation entry and Forbes standards. 
• Monitor and assist Host(ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests. 
• Review the reservation table management system, pre-assign designated tables and follow up on all special requests. 
• Ensure that the restaurant’s reservation blocks are setup and paced out according to the collective agreement on booking guidelines agreed between front of house and culinary teams.
• Periodically check with the Front Desk to review updates on house count and arrivals. 
• Meet with restaurant reservations team on a weekly basis to provide feedback and training on standards. 
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization. 
• Anticipate heavy business times and organize procedures to handle extended waiting lines. 
• Manage guest relations and ensure guest satisfaction 
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. Always promote positive guest relations. 
• Be familiar with all resort services/features and local attractions/activities to respond accurately to any guest inquiry. 
• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction. 
• Assist restaurant staff with their job functions to ensure optimum service to guests. 
• Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget. 
• Manage and approve void checks in accordance with accounting procedures. 
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards. 
• Run system-closing reports and ensure that all servers' checks are closed before they sign out. 
• Ensure all closing duties for staff are completed before staff sign out. 
• Conduct formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff. 
• Foster and promote a cooperative working climate, maximizing productivity and employee morale. 
• Prepare and submit daily/weekly payroll and tip distribution records. 
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. 
• Document pertinent information in department logbook. 
• Complete all paperwork and closing duties in accordance with departmental standards. 
• Review status of assignments and any follow-up action with Assistant Manager. 
• Create and maintain a positive collaboration between other outlets, vendors and corporate/ownership teams. 
• Contribute proactively to the outlets financial success by having in depth knowledge of financials, ability to analyze profile and loss statements to help drive top line revenue and control costs.
• To participate in the budget process for revenue, labor and expenses for the following year as outlined by the Director of Food & Beverage.
• Be able to lead the planning and execution of capex projects as outlined by the Director of Food & Beverage.
• Contribute proactively to the marketing and programming of the two outlets by creating marketing plans, calendar of programming initiatives and holiday offerings in connection with the Director of Programming. 
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees. 
• All other duties as required. 

Confidentiality: While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the outlets that report into the role. 
• Demonstrates project management experience in organizing, planning and executing large-scale projects from conception through implementation.
• Demonstrates experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others.
• Ability to lead a team, flexibility with work schedule.
• Ability to enforce hotel's standards, policies and procedures; ability to prioritize, organize and delegate work assignments.

• Ability to direct performance of outlet associates and follow up with corrections where needed; ability to motivate outlet associates and maintain a cohesive team; 
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.

Language:  Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. 
• Restaurant Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications:

• Diploma/College or an equivalent combination of education and work-related experience.

• Must have a current and valid Food Handler Certification.
• Must have a current and valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID. 

Experience:

• Minimum of three years’ experience in a luxury hotel preferred.
• Minimum of five years’ management experience in Food and Beverage.

The salary range for this position is $110,000 to $120,000. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.