Director Outlets EX 250

Responsibilities

• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.
• Plan and direct the administration and planning of Restaurant Outlets to meet daily operational needs.
• Describe, assign, and delegate responsibility and authority for the operation of food and beverage sub-departments (e.g., room service, restaurants, banquets, kitchens, steward).
• Develop, implement, and monitor schedules for all food and beverage outlets to achieve profitability.
• Collaborate with the Executive Chef to create menus designed to attract a predetermined customer market.
• Implement effective control of food, beverage, and labor costs across all sub-departments to meet Crescent standards.
• Comply with all state, federal, and corporate requirements for serving alcoholic beverages.
• Regularly review and evaluate guest satisfaction in individual restaurants to recommend new operating and marketing policies when needed.
• Develop operational tools necessary for modern management principles (e.g., signage, marketing labels).
• Continuously evaluate and encourage improvement of associates in the food and beverage department.
• Plan and administer a training and development program within the department to ensure well-trained associates at all levels.
• Communicate verbally and in writing to provide clear direction to staff and fellow managers.
• Perform any other job-related duties as assigned.

Requirements

• Previous management experience in a high-volume Food & Beverage environment; hotel experience preferred.
• Proven experience managing multiple outlets or venues.
• Strong knowledge and hands-on experience with alcoholic beverage operations, including ordering, inventory management, and cost controls.
• Experience maintaining and delivering high service standards, with the ability to coach, train, and improve team performance.
• Availability to work both AM and PM shifts based on business needs.
• Previous experience planning and executing promotions and special events.
• Demonstrated ability to drive revenue through creative initiatives, strategic thinking, and proactive problem-solving.
• Willingness to work holidays and adjust schedules based on operational needs.
• Experience leading and developing teams of up to 20 associates.
• A hands-on, visible leadership style with a strong presence on the floor and commitment to supporting guests and team members.
• Ability to communicate in English.
• Self-starting personality with an even disposition and professional appearance.
• Ability to communicate well with guests and willingness to assist co-workers with job duties.
• Skill in complex mathematical calculations without error.
• Ability to effectively handle internal and external customers, including resolving conflicts with patience, tact, and diplomacy.
• Ability to move throughout all food and beverage areas and hospitality suites while performing essential job functions.
• Ability to use a moderately complex computer system for data input and information access.
• Ability to observe and distinguish product quality by smell, taste, and appearance.

Preferred Qualifications

• Previous hotel Food & Beverage management experience.
• Experience with MICROS/POS systems.