Director of Restaurants and Outlets

Omni Hotels & Spas•Charlotte, NC

1d•Onsite

About The Position

To ensure proper training and supervision of all personnel, to deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. To provide senior level guidance, and support to the hotel’s Food and Beverage Outlets.

Requirements

Minimum of 5+ years progressive experience in Food & Beverage Management.
Knowledge of North Carolina liquor laws. Strong familiarity with beer, wine, and spirits; local knowledge preferred.
Reading, writing, and oral proficiency in the English language required, must be able to communicate with guests and staff professionally and with empathy.
Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
Strong organizational skills with the ability to multi-task and provide guest follow up in a fast-paced environment.
Must have the ability to manage deadlines.
Must have the ability to delegate, effectively train and coach a team with diverse talents.
Must have proven selling, negotiating and presentation skills.
Must have highly developed customer service skills with strong attention to detail.
Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel, and Outlook.
Must possess a valid Manager's ServSafe and eTips certificates.
Maintain a professional business appearance, attitude, and performance.
Must be able to lift/move up to 50lbs

Nice To Haves

Leadership experience in a full service, luxury hotel, or four diamond hotel operation strongly preferred.
Must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities.
Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls.

Responsibilities

Responsible for planning, evaluating, organizing, and directing the activities of all hotel restaurants and bars to include managers, and hourly staff.
Ensures that all policies, procedures, and guidelines are followed by department personnel.
Ensures that all departments meet all federal, state, and local regulations affecting the hotel, Food & Beverage operation, its associates and guests.
Provides the necessary training, motivation, and leadership for all department personnel.
Responsible for the department’s service scores, as measured by guest satisfaction surveys.
Responsible for all administrative duties which are necessary in the functioning of the department.
Consistent maintenance of/and refinement of service standards.
Correlation of all restaurant’s P & L statements, and financial information monthly.
Assists F&B Managers and Executive Chef /Sous Chefs in refinement of successful daily menu specials, holiday offerings & guest activations.
Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all front of house operations.
Assure unit management development through well planned cross training programs.
Review all purchase requests of unit managers prior to submittal to the Food and Beverage Director.
Consistent maintenance of environments of all outlets and related areas.
Maintenance of all outlet key control procedures.
Supervises end of month inventories of outlet managers, and coordinates with Food and Beverage Director and Purchasing Manager.
Assures adherence to cashier reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures and other related cashier reporting and accountability procedures.
Maintain adequate china, silver, and glassware inventories, including par levels and timely ordering, while managing costs effectively
Maintain adequate linen inventories for all outlets, maintain pars, place timely orders, and coordinate laundering with the Director of Housekeeping
Assures full adherence to forecasted productivity ratios by approving all weekly schedules prior to submittal to the Food and Beverage Director.
Hosts daily and weekly Food & Beverage meetings, manager meetings, pre-shift meetings, ATGT meetings, and post-shift meetings.
Performs any other duties assigned by management.