Director of Outlets

Responsibilities

• Lead Exceptional Operations
• Inspire and lead multiple outlet management teams while fostering a culture of hospitality, accountability, and teamwork.
• Ensure seamless execution across all meal periods and guest touchpoints.
• Maintain a visible presence on the floor during peak service periods, coaching and supporting leaders and team members.
• Deliver exceptional guest experiences that exceed expectations and reflect Tommy Bahama brand standards.
• Drive Financial Performance
• Own the financial performance of all outlets, including budgeting, forecasting, labor management, and profitability.
• Analyze business trends and implement strategies that improve revenue, productivity, and guest satisfaction.
• Optimize food and beverage costs through inventory management, purchasing, scheduling, and labor controls.
• Partner with Finance to review financial performance and develop action plans.
• Develop High-Performing Teams
• Create engaging onboarding and training programs that build knowledge, confidence, and career growth.
• Foster a culture of continuous learning, recognition, accountability, and collaboration.
• Support succession planning by identifying and developing high-potential talent.
• Ensure Compliance & Operational Excellence
• Maintain compliance with all health, safety, alcohol service, and brand standards.
• Lead audit readiness for health inspections, financial controls, cash handling, inventory, and operational procedures.
• Ensure all required certifications, documentation, and operational standards remain current and accurate.
• Drive Innovation & Strategy
• Partner with resort leadership to develop long-term outlet strategies and seasonal programming.
• Collaborate with Culinary, Sales & Marketing, Rooms, and Events to maximize guest experiences and resort revenue.
• Stay informed on industry trends and implement creative food, beverage, and service initiatives that keep the resort competitive.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.
• 5+ years of progressive food and beverage leadership experience in a luxury hotel, resort, or upscale restaurant environment.
• Multi-outlet management experience with full P&L responsibility.
• Proven success leading large teams and developing future leaders.
• Strong financial acumen including budgeting, forecasting, labor management, and cost controls.
• Knowledge of California food safety, alcohol service regulations, and health department standards.
• Experience with POS systems, inventory management, and financial reporting.
• Excellent communication, leadership, organization, and problem-solving skills.
• Passion for hospitality, guest service, and creating memorable experiences.