Director of Outlets

Pacific Hospitality Group • Huntington Beach, CA

4d • $105,000 - $115,000 • Onsite

About The Position

The Director of Outlets is responsible for the strategic leadership, operational excellence, and financial performance of all resort food and beverage outlets, with primary focus on Lorea and Treehouse. This position serves as the senior operational leader for restaurant operations and is responsible for developing outlet leadership teams, elevating service standards, driving revenue growth, and ensuring exceptional guest experiences. The ideal candidate brings a strong restaurant background within luxury hotels, resorts, or standalone destination dining concepts and has demonstrated success leading high-volume, revenue-generating restaurant operations. This leader will be highly visible, hands-on, and focused on coaching.

Requirements

• Minimum 7-10 years of progressive food and beverage leadership experience.
• Minimum 3-5 years leading multiple restaurant concepts or high-volume outlets.
• Proven success managing upscale, luxury, lifestyle hotel, resort, or destination restaurant operations.
• Strong financial acumen with experience managing P&Ls, labor models, forecasting, and revenue optimization.
• Demonstrated ability to develop leaders, improve operational performance, and drive guest satisfaction.
• Extensive knowledge of restaurant operations, food and beverage trends, service standards, and hospitality best practices.

Nice To Haves

• Bachelor's degree in Hospitality Management, Business Administration, or related field.
• Experience overseeing destination dining concepts, rooftop venues, coastal dining, or lifestyle-driven restaurant brands.
• Wine, beverage, and cocktail program experience.

Responsibilities

• Provide strategic and operational leadership for all resort food and beverage outlets, with direct emphasis on the success and evolution of Lorea and Treehouse.
• Serve as the primary mentor and coach to restaurant managers and outlet leadership teams.
• Establish and maintain exceptional service standards, ensuring consistent execution across all meal periods and guest touchpoints.
• Drive operational consistency through the implementation and enforcement of Standard Operating Procedures (SOPs), service standards, and training programs.
• Maintain a strong floor presence during peak business periods, actively engaging with guests and team members.
• Collaborate with Culinary leadership to ensure alignment between kitchen and front-of-house operations.
• Identify opportunities to elevate the guest experience, increase repeat business, and strengthen each outlet's market position.
• Lead annual budgeting, forecasting, and business planning processes for all outlets.
• Achieve revenue, profitability, labor, and expense goals while maintaining service and quality standards.
• Analyze financial statements, labor reports, forecasts, and performance metrics to identify opportunities and implement corrective actions.
• Partner with Culinary and Beverage leadership on menu engineering, pricing strategies, wine and cocktail programming, and promotional initiatives.
• Drive revenue growth through strategic programming, activations, local partnerships, and enhanced guest experiences.
• Monitor labor productivity and staffing models to maximize efficiency while maintaining service excellence.
• Recruit, hire, develop, and retain high-performing outlet leaders and team members.
• Create a culture of accountability, recognition, engagement, and continuous improvement.
• Conduct regular performance reviews, coaching sessions, and development planning.
• Build leadership succession plans and strengthen management bench strength throughout the department.
• Foster collaboration among restaurant, culinary, banquet, and hotel operations teams.
• Ensure guests consistently receive exceptional and personalized service reflective of a luxury resort environment.
• Actively manage guest feedback and service recovery efforts.
• Monitor guest satisfaction scores, online reviews, and social sentiment, implementing action plans where needed.
• Create memorable dining experiences that strengthen the resort's overall brand reputation.
• Ensure all outlets comply with company policies, health department regulations, food safety standards, alcohol service requirements, and labor laws.
• Oversee inventory controls, cash handling procedures, purchasing practices, and cost management initiatives.
• Maintain compliance with OSHA, safety, sanitation, and risk management programs.
• Conduct regular audits of operational standards, cleanliness, maintenance, and overall guest readiness.

Benefits

• We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior