Director of Restaurants and Outlets

Overview:
To ensure proper training and supervision of all personnel, to deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. To provide senior level guidance, and support to the hotel’s Food and Beverage Outlets.
Responsibilities:

• Responsible for planning, evaluating, organizing, and directing the activities of all hotel restaurants and bars to include managers, and hourly staff.
• Ensures that all policies, procedures, and guidelines are followed by department personnel.
• Ensures that all departments meet all federal, state, and local regulations affecting the hotel, Food & Beverage operation, its associates and guests.
• Knowledge of North Carolina liquor laws. Strong familiarity with beer, wine, and spirits; local knowledge preferred.
• Provides the necessary training, motivation, and leadership for all department personnel.
• Responsible for the department’s service scores, as measured by guest satisfaction surveys.
• Responsible for all administrative duties which are necessary in the functioning of the department.
• Consistent maintenance of/and refinement of service standards.
• Correlation of all restaurant’s P & L statements, and financial information monthly.
• Assists F&B Managers and Executive Chef /Sous Chefs in refinement of successful daily menu specials, holiday offerings & guest activations.
• Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all front of house operations.
• Assure unit management development through well planned cross training programs.
• Review all purchase requests of unit managers prior to submittal to the Food and Beverage Director.
• Consistent maintenance of environments of all outlets and related areas.
• Maintenance of all outlet key control procedures.
• Supervises end of month inventories of outlet managers, and coordinates with Food and Beverage Director and Purchasing Manager.
• Assures adherence to cashier reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures and other related cashier reporting and accountability procedures.
• Maintain adequate china, silver, and glassware inventories, including par levels and timely ordering, while managing costs effectively
• Maintain adequate linen inventories for all outlets, maintain pars, place timely orders, and coordinate laundering with the Director of Housekeeping
• Assures full adherence to forecasted productivity ratios by approving all weekly schedules prior to submittal to the Food and Beverage Director.
• Hosts daily and weekly Food & Beverage meetings, manager meetings, pre-shift meetings, ATGT meetings, and post-shift meetings.
• Performs any other duties assigned by management.

Qualifications:

• Minimum of 5+ years progressive experience in Food & Beverage Management.
• Leadership experience in a full service, luxury hotel, or four diamond hotel operation strongly preferred.
• Must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities.
• Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls.
• Reading, writing, and oral proficiency in the English language required, must be able to communicate with guests and staff professionally and with empathy.
• Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
• Strong organizational skills with the ability to multi-task and provide guest follow up in a fast-paced environment.
• Must have the ability to manage deadlines.
• Must have the ability to delegate, effectively train and coach a team with diverse talents.
• Must have proven selling, negotiating and presentation skills.
• Must have highly developed customer service skills with strong attention to detail.
• Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel, and Outlook.
• Must possess a valid Manager's ServSafe and eTips certificates.
• Maintain a professional business appearance, attitude, and performance.
• Must have a flexible schedule and be willing to work nights, weekends, and holidays.
• Must be able to lift/move up to 50lbs