Director of Outlets - The Ritz-Carlton

Sage Hospitality•Chicago, IL

7d•$80,000 - $90,000•Onsite

About The Position

The Director of Outlets at The Ritz-Carlton, Chicago provides strategic leadership and operational oversight for the hotel’s food and beverage outlets, including Restaurants, Room Service, and the Lounge. This role ensures that every guest experience reflects the exceptional standards of The Ritz-Carlton, focusing on creating memorable experiences that exceed expectations. The Director leads and develops a team of hospitality professionals, oversees daily operations, drives financial performance, and maintains consistent standards of service, quality, and presentation. Collaboration with other hotel departments is key to anticipating guest needs and identifying opportunities for improvement. The position fosters a culture of accountability, engagement, and continuous improvement, empowering staff to deliver personalized service while balancing operational excellence with guest satisfaction, associate development, and business performance.

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.

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.
All other duties as assigned, requested or deemed necessary by management.