Director Outlets EX 250

Horseshoe Bay Resort•Oklahoma City, OK

4d•Onsite

About The Position

This role is responsible for the administration and planning of restaurant outlets to meet daily operational needs. The Director Outlets will plan and implement schedules for all food and beverage outlets to achieve profitability, and work with the Executive Chef on menu creation. This position requires implementing effective cost controls for food, beverage, and labor, and ensuring compliance with all state, federal, and corporate requirements for serving alcoholic beverages. The Director Outlets will regularly evaluate guest satisfaction, develop operating tools, and continuously improve the performance of associates within the food and beverage department through training and development programs. Clear verbal and written communication is essential, as is adherence to attendance rules and availability for regular work. The role also involves performing any other job-related duties as assigned.

Requirements

Previous management experience in a high-volume Food & Beverage environment
Proven experience managing multiple outlets or venues.
Strong knowledge and hands-on experience with alcoholic beverage operations, including ordering, inventory management, and cost controls.
Experience maintaining and delivering high service standards, with the ability to coach, train, and continuously improve team performance.
Availability to work both AM and PM shifts based on business needs.
Previous experience planning and executing promotions and special events.
Demonstrated ability to drive revenue through creative initiatives, strategic thinking, and proactive problem-solving.
Willingness to work holidays and adjust schedules based on operational needs.
Experience leading and developing teams of up to 20 associates.
A hands-on, visible leadership style, with a strong presence on the floor and a commitment to supporting both guests and team members.
Must have the ability to communicate in English.
Self-starting personality with an even disposition.
Always maintain a professional appearance and manner.
Can communicate well with guests.
Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.
Considerable skill in complex mathematical calculations without error.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.
Ability to access and accurately input information using a moderately complex computer system.
Ability to observe and distinguish product quality by smell, taste, and appearance.

Nice To Haves

Hotel experience is preferred.
Previous hotel Food & Beverage management experience.
Experience with MICROS/POS systems.

Responsibilities

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
Plan and direct the functions of administration and planning of the Restaurant Outlets to meet the daily needs of the operation.
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.
Develop, implement and monitor schedules for the operation of all food and beverage outlets to achieve a profitable result.
Participate with Executive Chef in the creation of menus designed to attract a predetermined customer market.
Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards.
Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.
Regularly review and evaluate the degree of guest satisfaction of the individual restaurants to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.
Develop operating tools necessary and incidental to modern management principles, e.g. signage, marketing labels, etc.
Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associate at all levels.
Communicate both verbally and in writing to provide clear direction to staff and fellow managers.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.