Director of Outlets

FORTH Hotel and Club•Atlanta, GA

About The Position

Join the Team at FORTH Hotel and Club – Atlanta’s Most Exciting Destination!Step into the energy of Atlanta at FORTH Hotel and Club, where modern luxury meets creative spirit. Designed to bring people together, FORTH blends boutique hospitality with an elevated social experience—featuring stylish rooms, buzzing restaurants and bars, and a vibrant members’ club that celebrates culture, community, and connection. As part of our team, you’ll have the chance to help shape a one-of-a-kind hotel experience in the heart of the city. If you’re passionate about service, thrive in dynamic environments, and want to be part of something bold and new—this is where your next chapter begins. Overview This job description provides a basic guideline of the duties, responsibilities and requirements of this position. The frequency codes assigned in the job description are: Rarely (less than 1%); Occasionally (between 1% and 33%); Frequently (between 34% and 65%); and Constantly (between 66% and 100%). SUMMARY Director of Outlets oversees all outlets in a multi-outlet property. Hires, manages and assesses staff. Creates and reviews restaurant sales plans and develops and maintains budgets. Ensures compliance with all applicable laws.

Requirements

Bachelor’s degree or minimum 4 years experience in food and beverage management.
Ability to interpret financial and operational data into operational plan.
Time management skills.
Negotiation skills.
Ability to manage according to employment laws of jurisdiction.
Read, write and speak English fluently.
Ability to train employees in alcohol intervention, food handling, and sanitation.
Food/Beverage Service Worker Permit, where applicable.
Ability to communicate effectively with the public and other employees.

Responsibilities

CUSTOMER SERVICE: Maintain customer satisfaction as the driving philosophy of the hotel outlets. Personally demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs. Promptly handle guest complaints. Fill in for staff when necessary to ensure customer satisfaction. Ensure the staff, including all new hires, are trained to meet standards. Empower staff to deliver customer service by encouraging and rewarding responsive guest assistance. Level of service provided to guests in all outlets meets or exceeds customer expectations. Ensure that consistency of service and standards are met.
FINANCIAL: Manage department within budget. Assist in accurately forecasting revenues/expenses and prepare annual departmental budget that accurately reflects the department’s operations plan. Anticipate revenue/cost problems and report discrepancies to F&B Director. Assist hotel staff with accounting related issues. Analyze financial and operating information on an ongoing basis in order to adjust labor, supplies, materials and other costs to achieve budget. Ensure department staff is trained in control procedures as outlined by Internal Audit, and that these procedures are consistently followed.
PEOPLE: Manage people according to Davidson’s values. Manage human resources functions including recruiting, selection, orientation, training, performance reviews, pay and recognition programs to maintain a skilled and motivated workforce. Maintain a positive, cooperative work environment between staff and management. Emphasize training and development as a way of doing business in order to empower employees to successfully perform their jobs. Help to develop management talent by acting as a mentor for direct reports. Resolve employee grievances fairly and timely. Ensure employees fully understand performance standards, review process, and reward successes. Manage safety program to protect guests and employees and which meets OSHA requirements. Use ongoing safety plan to minimize workers’ compensation claims. Train staff to increase level of customer sales, service and safety skills on an ongoing basis. Ensure employees are appropriately certified for their job as required by federal, state or local regulations. Monitor and maintain acceptable turnover levels.
QUALITY: Know the general operations of department and how all hotel departments work together to achieve business objectives and to meet customer expectations. Know the commonly occurring challenges of the F&B business and how to overcome them. Know restaurant standards and hold employees accountable for consistently meeting these standards. Maintain favorable health department scores. Manage a preventive maintenance program for all equipment. Control food-borne illnesses. Meet safety and sanitation standards such as Emergency Plan, CPR/Heimlich training for all employees, proper storage of foods, storing chemicals away from food, etc.
MANAGING THE BUSINESS: Help prepare the F&B budget and maximize department resources to contribute to the successful achievement of the budget. Identify major revenue and expense opportunities and possible problems and work with Director of F&B on resolution. Adjust inventory, outlet labor schedules, staff assignment and supplies based upon demand without loss in quality service. Keep repair costs down by maintaining equipment.