Job at a glance
Director of Outlets Overview: Responsible for providing and maintaining high quality Omni service standards in all F&B outlet areas as well as pool operations to ensure effective operation of Prado Restaurant, M Bar, Taqueria Centro, Pool Outlets/Joya Terrace, Crave Cafe, and Restaurant In Room Dining. In conjunction with Director of Food & Beverage, oversee, mentor and guide all Outlet Managers in successful leadership of their assigned department. To include development of goals, training plans, etc.
as necessary for each individual leader. Responsibilities: All liquor brands, beers and non-alcoholic selections available in Restaurant and Room Service Designated glassware and garnishes for drinks. All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices. Weekly Specials and proper training with staff and assist with recruiting and hiring associates for F&B outlets.
Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code. O.S. and manual system procedures if system is down. Daily house count, arrivals/departures, V.I.P.'s. Scheduled in-house group activities, locations and times. Correct maintenance and use of equipment. All department policies/service procedures. Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.
Check stock of liquor and order shortages noted. Ensure wines are received, properly stored and kept secured. Review sales for previous day; resolve discrepancies with Finance Department. Track revenue against budget. Work closely with Executive Chef and Food & Beverage director in setting vision and meeting goals and property activations/events. Periodically check with the Front Desk to review updates on house count and arrivals.
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands. Ensure that staff reports to work as scheduled. Document any late or absent employees. Coordinate breaks for staff in accordance with hotel guidelines. Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
Identify situations which compromise the department's standards and delegate these tasks. Monitor the preparation of station assignments, ensuring compliance to departmental standards. Conduct pre-shift meeting with staff and review all information pertinent to the day's business. Inspect grooming and attire of staff; rectify any deficiencies. Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.
Constantly monitor staff performance in all phases of service (MOS) and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel. Inspect all aspects of the Restaurant and bar environment ensuring compliance with standards of cleanliness and order.
Direct respective personnel to rectify deficiencies. Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies. Review the reservation book, pr