Director of Outlets

				Overview:

The Director of Outlets is responsible for coordinating, supervising and directing all aspects of all outlet's operations, while maintaining profitable outlets and high-quality products and 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. 

Responsibilities:

* Directors must always be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
* Oversee all aspects of the hotel's daily operation of the F&B outlets.
* Supervise outlet F&B personnel.
* Work with other Executive Committee members & keep them informed of F&B issues as they arise.
* Must be able to maintain confidentiality of information.
* Monitor industry trends, take appropriate action to maintain competitive & profitable operations.
* Respond to guest complaints in a timely manner.
* Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards.
* Recruit and retain a service team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations.
* Work with other hotel & outlet managers and keep them informed of issues as they arise.
* Build and influence relationships throughout the outlets & hotel with open communications and genuine care.
* Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
* Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
* Assist in coordinating and monitoring all phases of Loss Prevention in the outlets.
* Prepare and submit required reports in a timely manner.
* Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
* Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
* Oversee and assist in the Hotel's budget process as required.
* Monitor quality of service in outlets, events & catering.
* Assist in menu planning and preparation in F&B outlets.
* Ensure compliance with local liquor laws, and health and sanitation regulations and labor laws.
* Ensure compliance with SOPs in all outlets.
* Ensure compliance with requisition procedures.
* Monitor and control food & beverage inventories.
* Maintain inventories of related food & beverage equipment.
* Monitor and control labor costs.
* Be visible on the floor and assist staff as needed during each meal period.
* Conduct associate performance reviews in accordance with Highgate Hotel standards.
* Perform all department manager performance appraisals according to Highgate Hotel S.O.P.'s, and ensure that managers are in compliance to the standards in their administration of performance appraisals to their staff.
* Interview candidates for front-of-house F&B positions and follow standards for hiring approvals
* Conduct daily/weekly meetings with Outlet leadership.
* Coach, counsel and provide disciplinary action that ensures consistency within the F&B department. 
* Monitor and forecast food & beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis.
* Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
* Ensure timely purchase of F&B items, within budget allocation.
* Participate in M.O.D. coverage as required.
* Understand, implement and monitor corporate promotions in outlets, events & catering, including buffet and three-meal concept standards.
* Ensure the training of employees and managers on SOP's and technical job tasks.
* Be involved in and/or conduct departmental and hotel training etc.
* Conduct and/or attend all required events & catering meetings, including pre-convention and post-convention meetings.
* Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
* Complete tip reporting.
* Ensure overall guest satisfaction.

Qualifications:

* At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience.
* Experience in managing Union associates.
* Experience in Catering & banquet operations.
* Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
* Ability to manage  multiple F&B outlets.
* Develop annual budget & Capital Expenditure plans.
* 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.
* Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
* Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
* Must be able to multitask and prioritize departmental functions to meet deadlines.
* Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
* Attend all restaurant & hotel required meetings and trainings.
* Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
* Maintain high standards of personal appearance and grooming, including wearing nametags.
* Perform other duties as requested by management.
* Always maintain a warm and friendly demeanor.
			

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