Director of Outlets

Hersha Hospitality Management LP•Boston, MA

1d•Onsite

About The Position

The Director of Outlets is responsible for assisting in coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department and high quality products and Five Stars service levels. He/she is expected to market ideas to promote business; reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high.

Requirements

At least 5 years of progressive experience in a luxury hotel; or a 4-year college degree and at least 2 years of related experience as a department head.
Bachelor Degree Required
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Must be able to maintain confidentiality of information.
Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.

Nice To Haves

Forbes standard

Responsibilities

Assist in coordinating, supervising and directing all property food and beverage operations.
Maintain a profitable F&B department and high quality products and Five Stars service levels.
Market ideas to promote business.
Reduce employee turnover.
Maintain revenue and payroll budgets.
Meet budgeted productivity while keeping quality consistently high.
Recruit, select, train, orient, evaluate, assign, schedule, coach, counsel and discipline Restaurant, Bar, In Room Dining and Cafe staff to ensure established cultural and service standards are met.
Develop and lead in the execution of a Restaurant & Bar operating and marketing strategy that is aligned with the hotel’s strategy and optimizes outlet performance; increases employee and guest loyalty and engagement and maximizes financial performance.
Coverage of floor shifts to support the operational success of the team in all F&B areas.
Oversee In-Room dining, Dark Bar, Harbor Walk Terrace & Dandelion Cafe leadership scheduling to ensure proper presence.
Ensure that the Restaurant & Bar has proper coverage to meet business demands.
Ensure that regular, on-going communication occurs in all outlets (e.g. leadership meetings; daily line-ups; departmental meetings) and attend regular operational meetings to ensure effective coordination and cooperation among departments.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory and cash control.
Attend all hotel required meetings and trainings.
Maintain regular attendance in compliance with BHH Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Handle problems, including anticipating, preventing, identifying and solving problems as necessary.
Understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
Maintain confidentiality of information.
Perform other duties as requested by management.
Maintain a warm and friendly demeanor at all times.
Supervise all F&B personnel.
Be constantly present on the floor to drive guest experience.
Provide hands-on leadership and ongoing training to align with Forbes standards.
Respond to guest complaints in a timely manner.
Assist in preparing the F&B budget and monitor department performance.
Perform any necessary follow-up, including forecasting.
Monitor industry trends, take appropriate action to maintain competitive and profitable operations.
Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Assist in coordinating and monitoring all phases of Loss Prevention in the F&B department.
Prepare and submit required reports in a timely manner.
Organize and conduct department meetings on a regular basis.
Monitor quality of service and product.
Cooperate in menu planning and preparation.
Ensure timely purchase of F&B items, within budget allocation.
Assist in overseeing operations of the employee cafeteria.
Ensure compliance with all local liquor laws, and health and sanitation regulations.
Ensure departmental compliance with SOP’s.
Ensure the training of department heads on SOP’s, report preparation, technical job tasks.
Attend and/or conduct departmental and hotel training.
Assist and cover banquets departments when needed.
Serve as liaison between the FOH and the BOH.
Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
Ensure overall guest satisfaction.
Ensure BHH and Forbes Standard are implemented in all outlets at all times.