Director of Outlets

Auberge Resorts • Town of Gardiner, NY

82d • $100,000 - $110,000

About The Position

The position involves strategic leadership and operations for all dining outlets and food service touchpoints across Wildflower Farms, ensuring alignment with the property's vision of farm-to-table excellence and sustainable practices. The role includes developing and managing operating budgets, financial forecasts, and performance metrics for all food and beverage operations. The candidate will build an entrepreneurial spirit within the team, focusing on creativity and initiative to meet financial and guest satisfaction goals. Responsibilities also include monitoring key performance indicators, implementing innovative service standards, and fostering collaboration with the Culinary Director. Team development is crucial, with responsibilities for recruiting, mentoring, and providing training to restaurant service team members. The candidate will maintain high hospitality standards, proactively address guest feedback, and ensure compliance with health and safety regulations.

Requirements

• Minimum 7-10 years of progressive experience in food and beverage management, preferably in upscale resorts, boutique hotels, or farm-to-table establishments.
• Minimum 5 years in a senior leadership role managing multiple outlets and diverse teams.
• Proven track record of financial management, budget development, and achieving revenue targets.
• Deep knowledge of food and beverage operations, including service styles, menu development, and cost controls.
• Strong understanding of wine, spirits, and beverage programs.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency with F&B applications (Lightspeed, Resy).
• Serv-Safe certification (or ability to obtain).
• Flexible schedule including evenings, weekends, and holidays.

Responsibilities

• Design and execute a comprehensive operational strategy for all dining outlets and food service touchpoints across the resort.
• Ensure seamless alignment with the property's vision of farm-to-table excellence, sustainable practices, and memorable guest experiences.
• Develop and manage operating budgets, financial forecasts, and performance metrics for all F&B operations.
• Build an entrepreneurial spirit that aligns with brand standards to drive creativity and initiative.
• Monitor and analyze key performance indicators including revenue, costs, guest satisfaction, and team engagement.
• Implement innovative service standards and operational systems that elevate the guest experience.
• Foster a collaborative environment by working with the Culinary Director to ensure timely service.
• Recruit, inspire, and mentor a dedicated team of restaurant service team members and leaders.
• Provide hands-on coaching, comprehensive training programs, and ongoing professional development opportunities.
• Foster a culture of genuine hospitality where every team member delivers exceptional service.
• Conduct regular performance evaluations and develop team succession plans.
• Schedule and manage staffing levels to ensure optimal service delivery.
• Maintain the highest standards of hospitality and service across all dining experiences.
• Proactively address guest feedback and resolve concerns.
• Create signature dining moments that reflect Wildflower Farms' essence.
• Monitor guest satisfaction metrics and implement continuous improvement initiatives.
• Ensure compliance with all health, safety, and sanitation regulations.
• Maintain knowledge of food safety protocols and alcohol service regulations.
• Oversee proper handling, storage, and preparation of all food and beverage items.
• Conduct regular inspections and audits of all dining outlets.
• Implement and maintain comprehensive safety training programs for all team members.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Number of Employees: 1,001-5,000 employees