Manager of Outlets

Job Title: Manager of Outlets
Location: Otesaga Resort, Cooperstown, NY
Reports To: Director of Food & Beverage

Position Overview:
The Manager of Outlets is responsible for overseeing all aspects of the resort’s dining outlets, including restaurants, bars, room service, and other food and beverage services. Reporting directly to the Director of Food & Beverage, this leadership role ensures that all food and beverage operations meet the highest standards of service, quality, and efficiency. The Manager will lead a team of managers and staff, drive strategic initiatives to enhance guest satisfaction, and ensure operational excellence while optimizing profitability.

Key Responsibilities:

• Operational Leadership and Management
  Oversee the daily operations of all restaurants and food outlets, ensuring smooth and efficient service delivery.
  Coordinate the organization and administrative functions across all F&B operations, maintaining high service standards.
  Ensure compliance with service standards, operational guidelines, and safety regulations at all times.
  Maintain staffing levels in accordance with business demands, ensuring adequate coverage during peak periods.
  Participate in regular operational meetings, providing updates and input on outlet performance and strategic goals.
• Guest Experience and Satisfaction
  Focus on creating memorable guest experiences by maintaining service excellence across all dining areas.
  Handle guest complaints swiftly and professionally, ensuring timely and complete resolution.
  Collaborate with marketing to promote restaurant offerings, attract new guests, and drive repeat business.
• Financial Management and Budgeting
  Participate in the formulation of strategic business plans and budgets for restaurant operations.
  Establish and monitor systems for reporting on key performance metrics such as sales mix, payroll performance, and guest satisfaction.
  Work closely with the Director of Food & Beverage to achieve financial targets and operational objectives.
  Identify opportunities to improve profitability through operational efficiencies and cost control.
• Staff Development and Team Leadership
  Oversee the recruitment, selection, training, and performance management of restaurant staff.
  Lead and motivate teams to maintain a high level of service and performance, while fostering a positive and collaborative work environment.
  Develop junior managers and team members through coaching, counseling, and ongoing training.
  Manage employee performance, ensuring adherence to policies and addressing disciplinary issues when necessary.
  Ensure new employee onboarding and orientation is conducted thoroughly and effectively.
• Operational Improvements and Service Enhancements
  Contribute to continuous service improvement initiatives, enhancing guest satisfaction and operational efficiency.
  Develop and implement action plans for service improvements, monitoring progress and making necessary adjustments.
  Work with the Director of Engineering to ensure the proper maintenance of restaurant facilities and equipment.
  Research and recommend new technology solutions to streamline operations and enhance guest service.
• Collaboration and Communication
  Maintain close working relationships with the Director of Food & Beverage and other departments, including engineering, marketing, and IT.
  Ensure open communication across all levels of restaurant staff to maintain service consistency and resolve issues promptly.
  Participate in strategic meetings to develop plans for growing the restaurant business and improving the guest experience.
• Technology and Systems Management
  Oversee the maintenance and programming of all F&B systems, working with IT to ensure they are operational and updated regularly.
  Ensure annual maintenance of contingency systems to support restaurant operations and IT infrastructure.
  Support the integration of innovative new technology solutions within restaurant operations.
• Health, Safety, and Compliance
  Ensure all outlets adhere to food safety, health regulations, and local compliance requirements.
  Monitor inventory levels and work with suppliers to ensure high-quality ingredients and products are available.
• Other Responsibilities
  Manage special projects and tasks as assigned by the Director of Food & Beverage or Resort Management.
  Drive initiatives for sustainability and environmental responsibility in restaurant operations.

Qualifications:

• Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field (or equivalent experience).
• Experience: At least 5 years progressive experience within the food and beverage industry, preferably in upscale resorts or large-scale dining operations.
• Skills:
  • Strong leadership, organizational, and problem-solving skills.
  • Excellent communication and interpersonal abilities, with the capacity to motivate and manage a diverse team.
  • Proven experience in financial management, budgeting, and driving profitability.
  • In-depth knowledge of food and beverage service standards, operational best practices, and industry trends.
  • Ability to innovate and drive operational improvements while maintaining a focus on guest experience.

Physical Requirements:

• Ability to stand for extended periods, walk, and occasionally lift up to 50 lbs.
• Ability to work a flexible schedule, including evenings, weekends, and holidays as required by resort needs.