Director of Outlets

Omni Hotels & Resorts•Corpus Christi, TX

1d•Onsite

About The Position

Responsible for the F&B Outlets. The main job for this position will be training, mentoring, interviewing and hiring the right talent to support an outstanding Food and Beverage Operation according to corporate standards of product and service.

Requirements

Bachelor’s degree or equivalent experience.
Minimum of 4 years Food & Beverage management experience in the hospitality industry.
Prior experience with cash handling.
Knowledge of Micros.
Ability to make quick decisions in high stress situations.
Excellent Customer Service Skills.
Must have alcohol training certification (TABC) and food handlers training certification.
Must become winequest certified.
Maintain liquor as per par level, make requisitions daily for bottle to bottle exchange.

Responsibilities

Consistent maintenance and refinement of service standards.
Maintenance of adequate front of the house uniform inventories for all outlets by proper forecasting and purchasing.
Assist Outlet Managers and Chefs in refinement of successful daily menu specials.
Assure consistent maintenance of corporate F&B policies and Procedures in all “front of the house” operations.
Assure Outlets Management development through well planned cross training programs
Review all purchase requests of Outlet Managers prior to submittal to the Director of Food and Beverage.
Maintenance of accurate wine inventories and ongoing wine lists updates.
Consistent physical maintenance of all outlets and related areas.
Correlation of Outlet P&L’s and financial information monthly.
Participates on EOM F&B inventories in coordination with Executive Chef, Beverage Manager and Accounting.
Participates on the budgeting and forecasting processes.
Conducts food and beverage pricing competitive set analysis.
Assures proper cover count procedures are in place in all F&B Outlets.
Assures adherence to cashier reconciliation of all over/short, missing check reports, comp checks and other related cashier reporting and accountability procedures.
Assures full adherence to forecasted productivity ratios by approving all weekly schedules prior to submittal to the Director of F&B.
Plans in coordination with Outlets Managers monthly OST Meetings according to corporate SOP.