Director of Outlets

Description

ESSENTIAL JOB FUNCTIONS :

1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
2. Plan and direct the functions of administration and planning of the Restaurant Outlets to meet the daily needs of the operation.
3. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.
4. Develop, implement and monitor schedules for the operation of all food and beverage outlets to achieve a profitable result.
5. Participate with Executive Chef in the creation of menus designed to attract a predetermined customer market.
6. Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards.
7. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.
8. Regularly review and evaluate the degree of guest satisfaction of the individual restaurants to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.
9. Develop operating tools necessary and incidental to modern management principles, e.g. signage, marketing labels, etc.
10. Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associate at all levels.
11. Communicate both verbally and in writing to provide clear direction to staff and fellow managers.
12. Comply with attendance rules and be available to work on a regular basis.
13. Perform any other job-related duties as assigned.

Must-Have Qualifications:

• Previous management experience in a high-volume Food & Beverage environment; hotel experience is preferred.
• Proven experience managing multiple outlets or venues.
• Strong knowledge and hands-on experience with alcoholic beverage operations, including ordering, inventory management, and cost controls.
• Experience maintaining and delivering high service standards, with the ability to coach, train, and continuously improve team performance.
• Availability to work both AM and PM shifts based on business needs.
• Previous experience planning and executing promotions and special events.
• Demonstrated ability to drive revenue through creative initiatives, strategic thinking, and proactive problem-solving.
• Willingness to work holidays and adjust schedules based on operational needs.
• Experience leading and developing teams of up to 20 associates.
• A hands-on, visible leadership style, with a strong presence on the floor and a commitment to supporting both guests and team members.

Preferred Qualifications:

• Previous hotel Food & Beverage management experience.
• Experience with MICROS/POS systems.

Required :

Must have the ability to communicate in English. Self-starting personality with an even disposition. Always maintain a professional appearance and manner. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers

with their job duties and be a team player. Considerable skill in complex mathematical calculations without error. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.

PERFORMANCE STANDARDS:

Customer Satisfaction:

Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with Crescent staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every Crescent associate is a guest relations ambassador, every working minute of every day.

Work Habits:

In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something.

Safety & Security:

The safety and security of our guests and associates is of utmost importance to Crescent. Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.

NOTE :

This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate’s supervisor.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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.

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