Director of Outlets

    • Job Tracking ID: 512688-608926
    • Job Location: Orlando, FL
    • Job Level: Management
    • Level of Education: BA/BS
    • Job Type: Full-Time/Regular
    • Date Updated: April 25, 2018
    • Years of Experience: 5 - 7 Years
    • Starting Date: ASAP
    • Hotel: Double-tree by Hilton Orlando at Sea World
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Job Description:

We are so excited about what is going on in Orlando. Our property is growing and we are looking for a creative individual who can lead a strong team to success.
We are 1,000 + room resort located in the tourist area in Orlando, Florida with Food and Beverage options across our resort. We are seeking a dynamic Food and Beverage professional who can drive service and motivate a team.
Qualified candidate will have a minimum of four years of experience as F&B department head. Must be able to demonstrate success in areas such as room service, lobby bars, outside dining experiences and must a have a strong knowledge beverage control. The qualified candidate will also be well versed in vigorous marketing for multiple food and beverage outlets.

The Director of Outlets oversees all food and beverage outlets to ensure excellent guest service and maximize revenues and profits to support overall resort operations. While leading an outlet team of managers, supervisors and line level team members, the Director is closely involved and responsible for producing successful results in the areas of guest service, profit & loss, F&B marketing, team cohesion, cleanliness and sanitation, and all outlet administration.

ESSENTIAL DUTIES

• Responsible for hiring, training, and direction of department associates
• Oversee the function of all food and beverage outlets to ensure excellent customer service and maximize revenue and profits
• Utilize leadership skills and motivation techniques in order to maximize employee productivity
• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes
• Schedule and direct outlet managers, supervisors and line level team members in their work assignments
• Organize special events in the restaurant such as receptions
• Develop, implement, and change menu items on an as-needed basis and play an integral role in marketing F&B outlets.
• Move throughout facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met
• Maintain profitability of outlet to support overall hotel operation
• Control payroll and equipment costs (minimizing loss and misuse)
• Oversee and ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead
• Evaluate cost effectiveness of all aspects of operation
• Develop and implement cost saving and profit enhancing measures
• Review, prepare and update forecasts as needed
• Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence
• Assist managers in training and development of staff in order to provide most positive customer service and employee well being
• Responsible to make sure all guest feedback programs are in place
• Responsible that all associates uniforms are up to standards
• Attend weekly resumes meetings
• Manage the overall cleanliness of Resort relating to all areas of F&B.
• Manage the overall operation of the patio areas for proper set-up and service
• Responsible for keeping department head and Upper management fully informed of all problems or unusual matters of significance coming to his/her attention so proper and prompt corrective action can be taken when appropriate

GENERAL DUTIES

• Know your work schedule and follow it with a high degree of reliability
• Work in a cooperative and friendly manner with fellow employees
• Maintain professional attire and personal hygiene
• Maintain a clean, neat and orderly work area
• Perform your job according to standard operating procedures
• Read, understand and follow all policies, procedures and rules as stated in the Employee Handbook and any Policy manual
• Implement management company and hotel’s safety and emergency policy and procedure (i.e. evacuation, first aid, etc) to include removing all safety hazards, following company’s OSHA HAZCOM program and safe lifting techniques
• Utilize protective equipment, when applicable
• Promptly report substandard (unsafe) conditions to supervisor
• Promptly report accidents, injuries, property damage or loss to supervisor
• Keeps communication flowing freely among all departments
• Inform management promptly of any work-related problems or guest complaints
• Practice “CARE hospitality” and provide guest satisfaction
• Promote the hotel through goodwill, courtesy and a positive attitude
• Attend all schedule training classes and meetings
• Train other employees as directed by management
• Perform any reasonable request as assigned or directed by management
• Provide for a safe work environment by following all safety and security procedures and rules
• Comply with all federal, state and local laws and ordinances as they apply to the hotel guests and employees

SUPERVISORY RESPONSIBILITIES

• Restaurant Managers, Supervisors, and Outlets Team

 

Experience and Skills:

QUALIFICATIONS/SKILLS

* Computer proficiency in order to prepare budgets, forecasts, etc.
* Maintain professional attire and hygiene
* Extensive knowledge of labor
* Able to work flexible shifts including evenings, weekends and holidays

EDUCATION AND/OR EXPERIENCE

* A minimum of 4 year degree from an accredited university in Business Administration, Food and Beverage Management or related major or 4 years experience as a Director of Outlet or a combination of both experience and education

LANGUAGE SKILLS

* Must be able to speak, read, write and understand the primary language(s) used in the workplace such as BEO’s, Training Manuals
* Ability to write routine reports. Able to communicate accurately and effectively in verbal, written and in written format with guests and departments
* Good public Speaker. Bilingual a plus

MATHEMATICAL SKILLS

* Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentage and volume
* Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required

REASONING ABILITY

* Ability to solve practical problems and deal with a variety with concrete variables in situations where only limited standardization exists
* Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form

PHYSICAL DEMANDS

* The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job

* Reasonable accommodations may be made to enable individuals with disabilities to perform the essentials functions
* While performing the duties of this job; the employee is regularly to talk or hear
* The employee frequently is required to stand; walk; sit; and use hands to finger; handle, or feel
* The employee must occasionally lift and/or move up 25 pounds
* Specific visions abilities require by this job include ability to adjust focus