Director of Outlets

Sage Hospitality•Estes Park, CO

About The Position

The Stanley Hotel is seeking a visionary Director of Outlets to lead our culinary and service teams at one of the most iconic and storied hotels in America. Nestled in the majestic Rocky Mountains in Estes Park, Colorado, The Stanley Hotel is a landmark of timeless elegance, known for its historic charm, panoramic views, and a legacy that has inspired artists, writers, and adventurers for over a century. From its famed role in American pop culture to its status as a luxury mountain retreat, The Stanley offers guests an unforgettable blend of grandeur and mystery. As a leader at The Stanley, you'll be part of a team that blends tradition with innovation. Our food and beverage program is central to the guest experience—from refined dining and mountain-inspired menus to bespoke events and immersive culinary experiences. We're looking for someone who can bring creativity, operational excellence, and a passion for storytelling through food and service. Estes Park is more than a scenic getaway—it's the gateway to Rocky Mountain National Park, offering year-round outdoor adventure, wildlife encounters, and a vibrant arts and culture scene. Working at The Stanley means embracing the spirit of exploration and hospitality in a setting unlike any other. At Sage Hospitality Group, we aim to “make the ordinary extraordinary,” and The Stanley Hotel is no exception. As Director of Outlets, you’ll shape experiences that reflect the rich history and bold future of this remarkable destination. Join us, and help write the next chapter in The Stanley’s enduring legacy. The Director of Outlets plans and manages the Restaurant(s), Room Service and Lounge(s) in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant(s), Room Service and Lounge(s). Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.

Requirements

A four-year college degree or interaction education/experience
Four to five years of employment in a related position with this company or other organization(s)
Requires advanced knowledge of the principles and practices within the food and beverage/hospitality profession.
This includes experiential knowledge required for management of people, complex problems and food and beverage management.
Ability to analyze activities or information and arrive at logical conclusions.
Requires supervisory/management communication skills.
Excellent communication skills due to telephone and face-to-face interaction with guests, corporate office and associates.
Good speaking skills for guest, corporate, vendor and associate interaction 100% of work day.
Written guest communication, administrative responsibilities and Human Resource responsibilities requires excellent reading and writing abilities 100% of the work day.

Responsibilities

Manage the human resources within the division. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.
Monitor food and liquor requisition and food waste.
Spot check par levels/inventory.
Prepare maintenance requests and follow-up.
Maintain condition of the restaurant(s), room service, bar(s), and lounge(s).
Ensure bar controls.
Participate in weekly resume meetings.
Work closely with and collaborate with property culinary team and property sales team.
Manager on Duty responsibilities.

Benefits

Eligible to participate in Sage bonus plan
Unlimited paid time off
Medical, dental, & vision insurance
Eligible to participate in the Company’s 401(k) program with employer matching
Health savings and flexible spending accounts
Basic Life and AD&D insurance
Company-paid short-term disability
Paid FMLA leave for up to a period of 12 weeks
Employee Assistance Program
Great discounts on Hotels, Restaurants, and much more.
Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral