Director of Outlets

IHG•Atlanta, GA

3d•Onsite

About The Position

The Director of Outlets is responsible for the successful planning, organization, and coordination of all food and beverage activities in their designated outlets, while providing exceptional service. This role requires adherence to established policies, standards, and procedures to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures, and local regulations, while meeting or exceeding financial goals. The Director of Outlets will lead a management and service team towards the common goal of providing exemplary products and services for the guest, adhering to the brand concept and exceeding the standards of the owner and the brand. This position coordinates with the Brand Team, the Director of Food and Beverage, and Hotel Management to achieve improved operations, overcome deficiencies, and institute necessary changes to maintain superior products and services.

Requirements

Four (4) years' free-standing restaurant management experience
Strong food, wine and liquor knowledge
Excellent customer service skills
Clear concise written and verbal communication skills in English; second language is an asset
Complete knowledge of Micros system or similar P.O.S system
Ability to calculate/analyze data
Basic business math and accounting skills
Attention to detail and strong sense of urgency
Must be proficient in Microsoft Word and Excel, including the ability to create and edit revenue projection models, schedules, and other complex spreadsheets, and to create and edit professional-looking documents in Word, such as menus, signage, and procedural instructions
Ability to communicate in the English language (Second language is a plus); must be a team player.
Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery
Ability to work flexible schedules including holidays and weekends; able to perform multiple tasks.
On a continuous basis, sit at a desk for long periods of time in front of a computer screen; intermittently twist to reach equipment or supplies surrounding desk; perform simple grasping and fine manipulation; use telephone and computer keyboard on a daily basis; occasionally lift and carry items weighing up to 50 pounds.

Nice To Haves

Fine dining experience preferred
Luxury Hotel experience preferred
High-volume experience preferred
Experience opening a new venue is preferred
A college degree is preferred

Responsibilities

Administer the successful planning, organization, and coordination of all food and beverage activities in their designated outlets.
Provide exceptional service.
Adhere to established policies, standards and procedures.
Achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations, while meeting/exceeding financial goals.
Lead a management and service team to the common goal of providing exemplary products and services for the guest.
Adhere to the brand concept and exceed the standards of the owner and the brand.
Coordinate with the Brand Team, the Director of Food and Beverage and Hotel Management to achieve improved operations, overcome deficiencies, and institute necessary changes to maintain superior products and services.
Responsibility for all opening/closing procedures of shift, including Logbook, pre-meal shift, guest comment card process, and menu engineering.
Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company and brand quality standards.
Responsibility for maintaining the highest standards of service and ambiance.
Supervision of tabletop presentation for meal service.
Supervise and direct service.
Handle guest complaints in the most diplomatic manner.
Ensure food quality and 100% customer satisfaction.
Complete menu knowledge (breakfast, lunch, dinner, bar and wine pairing).
Maintaining inventory of equipment, linen and other supplies.
Profit & Loss management by following cash control/security procedures, manages labor, review financial reports, and takes any appropriate actions.
Monitor and control Micros system in appliance to guest checks and hotel report.
Monitor speed of service and exercise quality control for both food and beverage.
Schedule dining room personnel with forecasted business ensuring that staffing is adequate yet within budgetary goals.
Continuous development of industry knowledge and application of developments and trends to stay current while maintaining the highest standards.
Maintain safety by adhering to stated safety policies and handling guest and employee accidents.
Ensure compliance with the Occupational Safety & Health Act, local health and safety codes, and brand standards, and company safety and security policy.
Relate any outlet maintenance needs to the Engineering Department via work order program.
Keep storerooms in a state of readiness, cleanliness and tidiness.
Promote and maintain good employee relations between among FOH and BOH staff.
Lead efforts in recruiting, interviewing, and hiring team members; conducting performance appraisals, taking disciplinary action, motivating and training all staff.
Ensure brand and company standards on equipment, facility, and grounds are maintained by using a preventative maintenance program.
Ensure complete and timely execution of brand, corporate, and local marketing plans.
100% responsible for Payroll.
Responsible for receiving, processing and investigating complaints made per the existing harassment policy.
Responsible for developing and implementing food and beverage promotions.
Responsible for all social media interaction.
Responsible for finalization of hiring on all levels.
Responsible for maintaining brand standards.
Complete responsibility for compliance of the Codes of Conduct.
Other duties as required by Leadership teams for the successful operation of the restaurant.