Director of Outlets

Director Of Outlets

B Ocean Resort - Fort Lauderdale, FL 33316

The Director Of Outlets is responsible for the overall leadership, operational performance, guest experience, and financial results of B Ocean Resort's food and beverage outlets from a front-of-house perspective. This position provides direct leadership to outlet managers, supervisors, bartenders, servers, hosts, bussers, food runners, and other front-of-house outlet associates.

The Director Of Outlets does not manage the Executive Chef, Sous Chefs, cooks, stewards, or other culinary associates. Culinary operations remain under the leadership of the Executive Chef.

The Director Of Outlets works in close partnership with the Executive Chef to ensure strong communication and coordination between front-of-house and back-of-house operations while maintaining clear departmental accountability.

The Director Of Outlets is expected to maintain a strong presence throughout the resort's food and beverage outlets, lead by example, develop strong teams, drive revenue and profitability, maintain service standards, and create memorable guest experiences.

Essential duties and responsibilities include:

• Front-of-House Outlet Operations
• Partnership with the Executive Chef
• Guest Experience
• Leadership & Associate Development
• Financial Performance & Revenue Generation
• Beverage Operations
• Service Standards
• Training
• Scheduling & Labor Management
• Food Safety, Sanitation & Compliance
• Inventory & Cost Controls
• Communication & Collaboration

Leadership expectations include:

• Maintaining a strong and visible presence throughout the outlets
• Leading from the floor rather than primarily from an office
• Holding outlet leaders and front-of-house associates accountable while maintaining professionalism and respect
• Addressing performance concerns promptly
• Demonstrating flexibility and adaptability as business conditions change
• Modeling a sense of urgency and ownership
• Maintaining confidentiality and sound professional judgment
• Supporting resort leadership decisions and initiatives
• Communicating expectations clearly and consistently
• Following through on commitments and action items
• Focusing on solutions rather than simply identifying problems
• Developing outlet managers and supervisors capable of independently managing their operations
• Maintaining a collaborative and respectful partnership with the Executive Chef
• Respecting the separation of accountability between front-of-house and culinary leadership
• Continuously seeking opportunities to improve guest experience, service execution, associate engagement, revenue, and financial performance

Key performance indicators may be evaluated based on:

• Outlet revenue
• Beverage revenue
• Average guest check
• Front-of-house labor percentage
• Beverage cost
• Outlet profitability
• Guest satisfaction scores
• Online guest feedback
• Service recovery trends
• Front-of-house associate turnover
• Training completion
• Attendance and overtime
• Beverage inventory variances
• Cash-handling compliance
• Responsible alcohol service compliance
• Leadership development
• Achievement of budget and forecast expectations
• Overall front-of-house service execution

Qualifications include:

• Minimum 5 years of progressive food and beverage leadership experience preferred.
• Minimum 2–3 years of multi-outlet or senior restaurant management experience preferred.
• Resort, hotel, upscale restaurant, or high-volume hospitality experience strongly preferred.
• Strong knowledge of front-of-house restaurant and bar operations.
• Demonstrated ability to manage multiple outlets and competing operational priorities.
• Strong understanding of labor management, budgeting, forecasting, beverage cost, and operational controls.
• Strong leadership, coaching, communication, and conflict-resolution skills.
• Ability to analyze operational results and implement effective action plans.
• Strong guest service and service recovery skills.
• Proficiency with POS systems, Microsoft Office, scheduling systems, and hotel technology.
• Knowledge of applicable food safety and responsible alcohol service requirements.
• Ability to work evenings, weekends, holidays, and varying schedules based on business needs.

Physical requirements include:

• Ability to stand and walk for extended periods.
• Ability to work in a fast-paced restaurant, bar, pool, beach, and resort environment.
• Ability to lift, carry, push, or pull items consistent with normal front-of-house food and beverage operations.
• Ability to move throughout the resort and between outlets throughout the workday.

Work environment includes:

• A dynamic resort environment that may include indoor restaurants, bars, outdoor outlets, pool and beach operations, special events, and high-volume periods.
• The position requires flexibility, strong organization, and the ability to respond quickly to changing business and guest needs while working collaboratively with the Executive Chef and Culinary team.