Director of Outlets

JOB SUMMARY The purpose of the Restaurant Manager is to oversee, control and administer all Food & Beverage outlets maintaining and exceeding property Brand Standards in each outlet.   ESSENTIAL JOB FUNCTIONS  This description is a summary of primary responsibilities and qualifications.  The job description is not intended to include all duties or qualifications that may be required now or in the future.  The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. •            Ensures that each Guest receives outstanding Guest Service by providing a Guest friendly environment which includes greeting and acknowledging every Guest, maintaining outstanding standards, solid product knowledge and all other components of Guest Service. •            Ensure that Guest Satisfaction Scores meet or exceeds goals. •            Maintains a favorable working relationship with all company associates to foster and promote a positive working environment. •            Work in a fast paced and customer service-oriented environment; perform duties under pressure and meet deadlines in a timely manner. •            Attend BEO, Staff and Food & Beverage Meetings. •            Analyze and monitor day-to-day operation reports, monthly and yearly financial statements, labor costs. •            Perform Special projects as necessary for the General Manager and/or Food and Beverage Director •            Handle planning and execution of hotel sponsored events as required. •            Taste food and beverage products from all areas, to ensure quality and consistency. •            Market ideas and promotions (strategies) in the F&B Department. •            Monitor F&B Computer POS systems; Assists in monitoring of cashier procedures. •            Work job responsibilities of associates when business dictates. •            Handle Manager on Duty Responsibilities as required. •            Effectively control the flow of customers and the interaction between the front and back-of-house throughout service •            Ensure Team Members consistently maintain brand standards and high levels of customer service •            Handle all customer inquiries in an appropriate and professional manner •            Maintain outlet scheduling and payroll. •            Organizing and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count, daily specials, promotions, and menu changes. •            Maintain communication with all departments and attend relevant meetings.  Participate in marketing efforts of restaurants, assist in creating menus, survey competition and report food trends. •            Monitor product quality and guest satisfaction in restaurant.  Ensure that food quality is consistent, appealing, and prepared to guest specifications.  Interact with guests to obtain feedback on quality of service and food in outlet. •            Maintain profitability of outlet to support overall hotel operations.  Control payroll and equipment costs (minimizing loss and misuse).  Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves. Ensure maintenance of equipment by calling for repairs and training staff on proper use. •            Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations, and marketing. •            Provide clean and safe environment by assigning and assisting with cleaning. •            Adheres to all company policies and procedures. •            Follows safety and security procedures and rules. •            Knows department fire prevention and emergency procedures. •            Utilizes protective equipment. •            Reports unsafe conditions to manager. •            Reports accidents, injuries, near-misses, property damage or loss to manager. •            Provides for a safe work environment by following all safety and security procedures and rules. •            All team members must maintain a neat, clean and well-groomed appearance. (Specific standards outlined in team member handbook). •            Perform any related duties as requested by manager. •            Assists other Restaurant Personnel when need.   KNOWLEDGE, SKILLS & ABILITIES •            Thorough knowledge of Food outlet operations including food and beverage, supervisory aspects, service techniques, and guest interaction. •            Knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests. •            Hold a current Food Handler Card or in the process of being certified •            Ability to work under pressure and deal with stressful situations during busy periods. •            Knowledge of the appropriate table settings and service ware. •            Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions. •            Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel. •            Ability to remember, recite and promote the variety of menu items. •            Ability to operate beverage equipment, e.g., coffee maker. •            Minimum of 2-3 years as a Food & Beverage Supervisor and Hotel experience. Must have previous experience in a property of similar size and nature; must have Food & Beverage product and equipment knowledge.   PHYSICAL DEMANDS •            Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.   •            Lifting Thirty (30) pounds maximum. •            Constant standing & walking required •            Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.