Director of Outlets

Job Summary

The Director of Outlets is responsible for supervising and controlling the operations of the restaurant and bar outlets, ensuring compliance with hotel standards and budgetary guidelines. This role oversees staff management, financial performance, and service delivery to maximize guest satisfaction and profitability.

Responsibilities

• Oversee daily operations of all food and beverage outlets, ensuring high‑quality service and adherence to hotel standards.
• Manage and supervise the food and beverage team, including hiring, training, and performance evaluations.
• Ensure compliance with health, safety, and sanitation standards in all outlets.
• Develop and implement strategies to increase revenue, control costs, and maximize profitability.
• Collaborate with other departments to create and execute special events and promotions.
• Maintain strong vendor relationships to ensure the timely procurement of high‑quality products.
• Oversee budgeting, forecasting, and financial performance of food and beverage operations.
• Monitor guest feedback and resolve any service‑related issues promptly.
• Develop and update menus in collaboration with the culinary team to meet guest expectations and brand standards.
• Ensure all food and beverage operations meet or exceed established performance benchmarks.
• Conduct regular inspections of dining areas, bars, and kitchens to ensure cleanliness and efficiency.

Requirements

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field; or equivalent work experience.
• Minimum of 5 years of experience in food and beverage management, preferably in a hospitality or hotel environment.
• Strong leadership and team management skills, with experience in training and developing staff.
• Expertise in food safety, sanitation, and health regulations.
• Proven ability to manage budgets, control costs, and drive profitability.
• Excellent communication and interpersonal skills to interact with guests, staff, and vendors.
• Ability to handle high‑pressure situations and resolve conflicts efficiently.
• Proficiency with point‑of‑sale (POS) systems, inventory management software, and Microsoft Office.

Work Environment

Primarily an indoor environment, including office, restaurant, and kitchen settings. Frequent standing and walking are required during service hours, with occasional sitting for administrative tasks. Exposure to kitchen and restaurant equipment, including cleaning chemicals, is common. Must be able to lift and carry up to 25 lb. Flexibility to work evenings, weekends, and holidays as required by business operations.

Schedule

Flexible schedule with required availability for evenings, weekends, and holidays.

Benefits

• Medical, dental, and vision insurance
• Paid time off (PTO)
• 401(k) matching
• Wellness support
• Life and disability coverage
• Savings accounts
• Tuition assistance
• Travel and lodging perks

Pay

Salary range: $95,000.00 – $115,000.00 per year.