Director of Outlets - Luxury Beach Hotel

Pelican Grand Beach Resort•Fort Lauderdale, FL

27d•Onsite

About The Position

Sitting directly on the Atlantic Ocean, Pelican Grand Beach Resort boasts breathtaking views and instantly surrounds guests with a sense of old Florida grandeur. 156-rooms, 4 diamond, 3 outlets, a lazy river and beach front? Yes please! At Pelican, we often celebrate our employees’ accomplishments. Are you all about being your best self, doing the right thing, bringing your natural smile and having fun? Then we hope to welcome you to our amazing family. We are excited that you are considering joining Pelican Grand Beach Resort! Summary The Director of Outlets (DOO) oversees and directs the daily operations of all Food & Beverage outlets, ensuring adherence to standards, smooth service, meeting guest expectations, and optimizing revenue. Plays a key role in guest satisfaction, addressing complaints and ensuring a positive guest experience. The ideal DOO also takes great pride in responsibilities that include the hiring, training, and development of staff, managing budgets, and maintaining service and sanitation standards.

Requirements

Extensive experience with technology is key including but not limited to: Microsoft Office, HMS, TOAST; knowledge of Avero and Profit Sword a plus.
Financial knowledge, must have working knowledge of Profit and Loss statement.
Due to the cyclical nature of the hospitality industry, the ideal candidate may be required to work varying schedules to reflect the business needs of the hotel.
Ability to solve problems and make rational decisions.
Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the federal and state laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Must maintain a neat, clean and well-groomed appearance per The Pelican Grand Beach Resort’s standards.
5+ years experience with hotel food and beverage operations.
5+ years experience food and alcoholic beverages.

Nice To Haves

Previous Experience in a 4-Diamond or Convention Resort preferred
Previous Leadership Experience over multiple outlets preferred
Knowledge and Experience with P&L, Budgets, and Financials preferred

Responsibilities

Circulate on the outlet floor, continually checking with the guests and the service staff to ensure that everything is to the guests’ satisfaction. Handle guests’ complaints and thank the guests upon departure. Monitor and supervise set up and maintenance of dining room area to ensure that it is up to standard.
Control flow of room by seating guests in each section by rotation. Responsible for assigning and supervising all opening and/or closing side duties. Make entries into logbook. Assist with scheduling attendants and control of greeters, servers and bus attendants.
Conduct pre-meal meetings on a daily basis. Participate in ongoing training of employees to ensure that employees continue to improve their performance. Recognize outstanding performance by service personnel and handle discipline as per standard operating procedures.
Team Leadership: Manage, train, and develop staff, including managers and hourly employees to ensure consistency in performance, service levels and address performance fairly.
Key Administrative Responsibilities include but not limited to Budgeting and Financial Management, Inventory Management, Saff Management, Compliance, Marketing and Sales, and Data Analysis.
Ability to lay out goals and develop strategies to accomplish said goals.
Forecast necessary staffing and costs to manage the outlet operations.
Forecast workloads and oversee the preparation of work schedules as prepared by subordinate managers.
To oversee the initial and continual training of all new and current food and beverage service employees by their department managers, conducting training classes for both management and hourly staff on a regular basis including training of all team associates with all menu items in detail and total knowledge of wine list.
Manage and control standards, performance, employees' conduct, dress code, appearance, sanitation, etc., according to established policies.
Managing weekly payroll prepared by department managers for hourly staff.
The ability to work in co-operation with the Chef and Sous-Chefs to ensure top quality and fair prices and to see that below standard items are never accepted or served.
Ensure that all equipment is kept in perfect working condition and report related deficiencies to ensure closure.
Manage wine stock properly including wine list elaboration and maintenance.
Regularly calculate and control Beverage cost; responsible for F&B budget, revenue and expenses.
Manage Human Resources relating to interviewing, evaluating, discipline, termination.
Manage all guest complaints in the food and beverage area and is charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.
Communicate efficiently with purpose, clarity, direction and assertively while being able to listen and collaborate effectively to achieve strategy &/or outcomes.
Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
Member of the Executive Committee
Attendance at all scheduled training sessions and meetings is required.