Director of Outlets

HOTEL DROVER•Fort Worth, TX

6d•Onsite

About The Position

The Director of Outlets supports the overall leadership, strategy, and daily operations of the hotel’s food & beverage departments—including restaurant, bars, room service, and supporting areas. This role ensures elevated guest experiences, operational excellence, team development, financial success, and adherence to brand standards in alignment with Stockyards Hotel and H3 Ranch standards.

Requirements

6+ years of progressive experience in food & beverage, culinary, or hospitality management
4+ years of supervisory or shift leadership experience in a high-volume restaurant, hotel, or resort environment.
Flexible schedule — must be available to work evenings, weekends, and holidays.
Ability to effectively mentor, motivate, and develop teams.
Strong problem-solving abilities, with a calm and professional approach under pressure.
Embody our Core Values

Nice To Haves

Previous experience in hotel food & beverage management (luxury or lifestyle preferred).
Experience in multi-outlet operations (restaurant, bar, lounge, IRD).
Experience opening new venues
Experience in developing training programs or leading large teams.
Experience with inventory systems, POS platforms, and scheduling software.
Local market knowledge and familiarity

Responsibilities

Oversee and support all day-to-day operations across restaurant, bars, and in-room dining.
Demonstrate full understanding of team roles and provide hands-on support as needed.
Lead by example—model professional communication, service standards, integrity, and Stockyards Hotel’s values.
Build an empowered, motivated, and accountable team culture focused on continuous improvement and Legendary Service.
Provide daily leadership presence on the floor, engaging with guests and assisting team members.
Maintain strong cost-management practices, including beverage cost, inventory, waste control, and labor utilization.
Respond proactively to guest concerns, ensuring quick resolution and thorough follow-up.
Perform and oversee opening and closing procedures, ensuring readiness and cleanliness of all F&B areas.
Inspect dining areas, storage, and equipment for organization, cleanliness, and proper maintenance.
Ensure compliance with corporate accounting policies, inventory protocols, and purchasing procedures.
Collaborate with Marketing on activations, menu changes, events, and seasonal initiatives.
Support continuous improvement strategies to increase efficiency, service quality, guest satisfaction, and team engagement.
All other duties as assigned.