Director of Outlets

Troutbeck Operator•Amenia, NY

About The Position

A cherished heritage of hospitality has been distilled into the spirit of welcome you feel within Troutbeck. Created to delight and impress, Troutbeck is sumptuously designed and restored, brimming with splendor and perfectly appointed in every detail. It is reflected by a world-class team whose personalized, anticipatory intimate service is geared to providing a world class guest experience. We value our staff, our guests, our community, and are committed to preserving the environment we inhabit. Our culture is all about collaboration, dedication, and best-in-class customer service. Details matter at Troutbeck. We love what we do, and we love rolling up our sleeves to help each other in any department, in any way. When any one person or department succeeds - we all succeed! The Director of Outlets of F&B is responsible for overseeing the day-to-day operations and strategic direction of all hotel restaurants, lounges, bars, weddings and events ensuring integration with the brand. This role ensures seamless service delivery, financial profitability, and elevated guest and member experiences across multiple outlets. The Director of Outlets works closely with senior leadership to drive revenue, maintain brand standards, develop teams, and enhance the overall positioning of the hotel's Food & Beverage program. This role requires the ability to motivate and inspire those around you, to access the best skills of each colleague to increase financial progress, and build a culture of integrity, composure, and humility. The Director of Outlets must strive to retain and develop a team with a singular goal of being the best.

Requirements

Bachelor's degree (B.A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
Ability to maximize resources to accomplish key metrics.
Demonstrated ability to understand key financial, clinical, and operational drivers affecting business.
Willingness and desire to create a team learning environment and to foster a positive, fulfilling work environment.
Demonstrated ability to balance department efficiency and service excellence
Willingness to assist teammates to achieve departmental goals.
Demonstrated strengths in teambuilding and leadership skills.
Desire, and ability to supervise with aptitude for coaching, mentoring, training, and developing teammate performance.
Demonstrate ability to lead and motivate teammates with confidence in work processes and goals.
Strong written, verbal, and interpersonal communications skills including the ability to listen attentively and to communicate information clearly and effectively
Demonstrated interpersonal, collaborative, and relationship-building skills; ability to interact positively with teammates at various levels across the company and customers.

Responsibilities

Assist Director of F&B in managing annual operating budgets for all outlets.
Monitor financial performance, ensuring revenue targets and cost controls are achieved.
Maximize opportunities for upselling, cross-selling, and guest spend per head with training and initiatives.
Collaborate with Finance to track performance KPI metrics, Forecasting, and P&L reporting.
Support Director of Finance to solve all accounting issues.
Lead, mentor, and inspire outlet managers and their teams, fostering a culture of excellence.
Partner with HR on recruitment, onboarding, training, and succession planning.
Conduct performance reviews and career development for team members.
Oversee the hourly schedules for all outlets ensuring coverage and management of overtime.
Perform trainer tasks and conduct training for restaurant staff as assigned by F&B management.
o These include training of management and non-management staff on steps of service, coaching & counseling, and culture.
Coach and counsel managers and hourly colleagues for any breaches of conduct and follow policies when issuing formal disciplinary notice.
Foster an environment ethics to build a strong, retained team. These include: Trust, Respect, Teamwork, Inclusiveness, Professional Development (self and others), and Compassion.
Motivate staff to do their best by empowering them to make decisions, share ownership, and provide input.
Develop managers through tasks and assignments while holding frequent development discussions to further career goals.
Create a high-morale workplace by sharing wins and successes, allows open dialogue, and nurtures a team mentality.
Sets clear goals and deadlines and holds team accountable.
Is committed to their own growth and able to identify their own weaknesses and work to compensate for them
Maintains composure and handles stress during unsettling times, keeps confidence and trust in others, and respects the viewpoints of others.
Oversee all daily outlet operations, ensuring consistency in quality, service, and presentation.
Support operations for special events and private functions.
Assist food & beverage outlets in their operations within peak times when needed.
Perform opening and closing duties when necessary.
Establish and enforce standard operating procedures (SOPs) across outlets.
Ensure compliance with health, safety, and sanitation regulations (DOH and DIVERSY) and lead monthly food health and safety meetings with Outlet Leaders (chefs and managers).
Ensure that operating equipment is maintained and service and storage areas are kept safe and clean.
Champion a service culture that prioritizes personalized, anticipatory guest engagement.
Monitor guests' satisfaction levels and feedback and properly implement service improvements as necessary.
Ensure outlets reflect the property's brand ethos and deliver memorable experiences.
Conduct daily walk-through of the restaurant space, including the dining room, lounge, terraces, Pool, and public spaces.
Collaborate with the culinary team to maintain food quality and consistency.
Prepare and present reports on all training initiatives, challenges, and achievements to senior leadership.
Conduct regular audits of restaurant operations, food safety, and guest service delivery.
Implement and communicate new menus and promotions such as holidays and special event promotions.
Perform a variety of other duties as assigned by management