Director of Outlets – Michelin Key Hotel

Premier Michelin Key boutique property is seeking an experienced, hands-on Director of Outlets to join the team! This role will be responsible for overseeing all food outlets at the property, including in-room dining. The Director of Outlets will be heavily focused on overseeing front of house operations for each outlet, and responsible for running service, training/developing the FOH teams, scheduling, overseeing labor, and elevating overall performance and service standards. The ideal candidate is highly service minded, and should enjoy being connected on the floor during service and when training team members on standards and processes. A varied background overseeing different types of dining concepts (from high-volume and all-day dining to upscale/fine dining) is highly ideal, and both prior hotel F&B and union experience would also be a strong asset to this role. Really looking for someone with a high level of professionalism, passion, and integrity who can help coach, develop, and respectfully lead the team while holding them accountable to high standards. This is a great opportunity to work for an esteemed boutique property and passionate leadership team!

Director of Outlets Responsibilities:

• Direct and coordinate the overall food and beverage operations for the property, including all bars, food outlets, lobby space, and room service to ensure maximum profits
• Maintain highest standard of service and quality which includes food production, equipment use and control, banquet service, room service, beverage service, restaurant service and food and beverage purchasing
• Strategize on new products and service offerings, then execute those offerings
• Assist with managing beverage programs including wine list, cocktail program and all non-alcoholic offerings
• Ensure compliance with health, safety, and sanitation standards
• Lead, mentor, and train the Food & Beverage operations teams
• Assist in daily F&B floor operations in all capacities while overseeing GMs for each outlet
• Develop relationships with guests to create & maintain guest retention by maintain an active presence on the floor during service
• Interview, select, train, schedule, coach, and support associates, ensuring they perform in accordance with established brand or hotel standards
• Implement and monitor ordering and receiving program to ensure proper quantity and prices on all purchases
• Act as an ambassador for the brand and provide leadership and planning to all F&B Outlet departments to support culture, maximize operations and guest satisfaction
• Provide unique guest services that are above and beyond to create memorable experiences and guest retention
• Ensure that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team)
• Encourage and build mutual trust, respect, and cooperation among team members

Candidate Requirements:

• Minimum of 3-4 years’ experience as an F&B Director, Director of Operations, DOFB, Director of Restaurants, Director of Outlets, Multi-Unit General Manager (GM), or Restaurant GM in a boutique/luxury hotel or upscale/fine dining restaurant setting
• Experience working in a boutique/luxury hotel restaurant environment is highly preferred
• Varied restaurant experience is a big plus
• Prior union experience is strongly preferred
• Strong knowledge of high-caliber food, beverage, and elevated service standards
• Self-starter with the ability to multitask, switch directions accordingly, and take on a lot at once
• Strong knowledge of wine & spirits
• Open to candidates with strong upscale or fine dining Restaurant GM experience that have not worked in a hotel setting
• Strong, charismatic, and hands-on leader
• Proven track record in leading and motivating a team
• Process driven and able to implement operating procedures that will continue to maximize efficiency
• Comprehensive knowledge of expense control as it relates to payroll, forecasting and budgeting of expenses to ensure company goals are met on a monthly and yearly basis
• Ability to oversee multiple projects, manage and prioritize multiple priority tasks and meet deadlines
• Excellent problem solver
• Ability to work well under pressure
• Passion for providing excellent service
• Must be willing to work a flexible schedule consistent with the needs of the property
• Must be comfortable working weekends as needed in order to maintain a strong presence on property and at the restaurants
• Composure in handling complaints, settling disputes, and resolving grievances and conflicts within team or clientele
• Food Safety Certification
• Able to stand/walk for long periods of time

Compensation Includes:

• Base Salary in the $120-130k range DOE
• Annual Bonus Potential
• Group Medical, Dental, and Vision Benefits
• 401k
• PTO Plan