What are the responsibilities and job description for the Director of Outlets position at Lanier Islands?
Job Title: Director of Outlets
Department: Food and Beverage
Reports To: Director of Food and Beverage
FLSA Status: Exempt, Salary
Revised: 1/2025
JOB OVERVIEW
The Director of Outlets is responsible for the strategic oversight and operational management of all food and beverage outlets within the resort. This includes ensuring top-tier service, consistent guest experiences, profitability, staff training, and compliance with health and safety regulations. The Director will work closely with the Director of Food and Beverage to create innovative dining concepts, enhance the resort’s culinary offerings, and drive guest satisfaction. Position reports to Director of Food and Beverage.
The Director of Outlets will spend a significant amount of time in the resort’s dining outlets. The position requires working evenings, weekends, and holidays to oversee operations during peak times.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Operational Oversight
- Manage and coordinate the daily operations of all resort dining outlets
- Ensure that all outlets maintain high standards of cleanliness, service, food quality, and presentation.
- Develop and implement operational strategies to maximize efficiency, guest satisfaction, and profitability.
- Financial Management
- Prepare and manage budgets for each outlet, analyzing costs and revenue to ensure profitability.
- Develop pricing strategies and monitor costs (food, labor, and other operational expenses).
- Conduct regular financial reviews and implement corrective actions when necessary.
- Staff Management and Training
- Hire, train, and supervise outlet managers and staff to ensure excellent guest service and performance.
- Conduct regular performance evaluations and provide guidance to staff to enhance skills and career growth.
- Lead and motivate teams to meet and exceed guest expectations.
- Guest Experience and Satisfaction
- Ensure that all outlets provide exceptional customer service and meet guest expectations for quality and ambiance.
- Address guest feedback and complaints promptly, ensuring a resolution that satisfies the guest and aligns with the resort’s standards.
- Implement new service initiatives to enhance the overall guest experience.
- Menu Development and Concept Planning
- Collaborate with the culinary team to create innovative menus, considering seasonal ingredients, dietary trends, and guest preferences.
- Oversee the development of outlet themes, concepts, and décor to maintain the resort's brand identity.
- Compliance and Safety
- Ensure that all food and beverage operations comply with local health and safety regulations, liquor laws, and resort policies.
- Monitor inventory and ensure proper handling, storage, and use of food and beverage products.
- Collaboration with Marketing
- Work closely with the marketing team to promote the resort’s outlets, create events, and develop strategies to increase guest engagement.
- Plan and oversee special events, promotions, and seasonal offerings to drive revenue and attract guests.
- Reports and Performance Analysis
- Regularly report to senior management on the performance of all outlets, including financial reports, customer satisfaction surveys, and operational efficiency.
- Use guest feedback and sales data to make informed decisions and drive continuous improvement.
EDUCATION
Bachelor’s degree in hospitality management, Business Administration, or related field. A master’s degree is a plus.
EXPERIENCE
Minimum of 5-7 years in a senior food and beverage management role, ideally within a resort or hotel setting.
SKILLS
- Strong leadership and management abilities.
- A blend of strong business acumen, creative thinking for new initiatives, and excellent interpersonal skills to manage diverse teams and engage with guests effectively.
- In-depth knowledge of food and beverage operations, including budgeting, cost control, and menu planning.
- Excellent communication, interpersonal, and customer service skills.
- Ability to think strategically and implement operational improvements.
- Ability to multitask and work well under pressure in a fast-paced environment.
- Proficiency in Microsoft Office and resort management software.
WORK ENVIRONMENT
- The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, and extreme heat or cold. The noise level in the work environment is usually moderate.
