Director of Outlets

Responsibilities

Provide strategic leadership and operational oversight for all food & beverage outlets, ensuring exceptional guest experiences, service excellence, and adherence to brand standards.

Recruit, develop, coach, and mentor outlet managers and leadership teams while fostering a culture of accountability, engagement, and continuous improvement.

Partner with the Director of Food & Beverage, Executive Chef, and hotel leadership to develop and execute outlet strategies, concepts, menus, beverage programs, and revenue-generating initiatives.

Drive achievement of revenue, profitability, guest satisfaction, and operational performance goals through effective business planning, forecasting, labor management, and cost controls.

Analyze financial performance, including labor, purchasing, inventory, and operating expenses, and implement strategies to maximize efficiency and profitability.

Develop and execute promotional campaigns, special events, and guest engagement initiatives that enhance the brand experience and drive revenue growth.

Establish and maintain quality standards for food, beverage, service, cleanliness, and presentation across all outlets.

Lead conflict resolution and handle escalated guest concerns, service recovery situations, and operational challenges with professionalism and sound judgment.

Collaborate with Sales, Marketing, Catering, and Revenue Management teams to identify opportunities for business growth and enhanced guest experiences.

Ensure compliance with all company policies, health and safety standards, liquor regulations, and applicable local, state, and federal laws.

Facilitate leadership meetings, communicate departmental priorities, and promote collaboration among outlets and supporting departments.

Lead succession planning and talent development initiatives to build a strong leadership pipeline within the food & beverage division.

Requirements

Preferred Qualifications:

• Bachelor's degree in Hospitality Management, Restaurant Management, Business Administration, or a related field.
• Minimum of 5–7 years of progressive food & beverage leadership experience, including multi-outlet management within a luxury hotel, resort, or high-volume hospitality environment.
• Strong financial experience in budgeting, forecasting, labor management, P&L accountability, inventory controls, and revenue optimization.
• Proficiency with hospitality management systems, including MICROS/POS systems, Microsoft Office Suite, OpenTable, labor management, and payroll platforms.
• Comprehensive knowledge of food, beverage, wine, spirits, and luxury service standards.
• Ability to lift, carry or push up to 50 lbs.
• Ability to stand and walk up to 8 hours.
• Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays as business needs require.

Must possess legal authorization to work in the United States.