Director of Outlets

Director Of Outlets

The Director of Outlets is responsible for assisting in coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department and high quality products and Five Stars service levels. He/she is expected to market ideas to promote business; reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high.

Qualification Standards

Education & Experience:

• At least 5 years of progressive experience in a luxury hotel; or a 4-year college degree and at least 2 years of related experience as a department head.
• Bachelor Degree Required
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Physical requirements:

• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Duties & Functions

Fundamental Requirements:

• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.

• Supervise all F&B personnel.
• Constant present on the floor to drive guests experience
• Hands-on leadership and ongoing training to alignes with the forbes standard
• Respond to guest complaints in a timely manner.
• Assist in preparing the F&B budget and monitor department performance. Perform any necessary follow-up, including forecasting.
• Monitor industry trends, take appropriate action to maintain competitive and profitable operations.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Assist in coordinating and monitoring all phases of Loss Prevention in the F&B department.

• Prepare and submit required reports in a timely manner.
• Organize and conduct department meetings on a regular basis.
• Monitor quality of service and product.
• Cooperate in menu planning and preparation.
• Ensure timely purchase of F&B items, within budget allocation.
• Assist in overseeing operations of the employee cafeteria.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure departmental compliance with SOP's.

• Ensure the training of department heads on SOP's, report preparation, technical job tasks.
• Attend and/or conduct departmental and hotel training.
• Assist and cover banquets departments when needed
• Liaison between the FOH and the BOH
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Ensure overall guest satisfaction.
• Making sure BHH and Forbes Standard are implemented in all outlets at all time.