F&B Outlet Director
About The Position
The F&B Outlet Director at Wayfinder Newport is a dynamic, hands-on food and beverage leader specializing in dual-capacity leadership as Restaurant General Manager and Director of Outlets within high-volume hotel environments. This role requires a proven track record of managing multi-million-dollar P&Ls, driving property-wide revenue, and leading diverse food and beverage portfolios while balancing strategic business planning with hands-on floor operations. The ideal candidate will be experienced in overseeing multiple outlets, each with its own distinct personality and guest experience, while creating a cohesive service culture aligned with a property’s brand and vision. This role involves conceptualizing innovative beverage and dining programs, optimizing cross-venue labor models, maximizing outlet profitability, and developing high-performing service teams that consistently exceed guest satisfaction and corporate financial targets. The role blends a deep appreciation for neighborhood-driven dining, seasonal hospitality, and vibrant guest experiences, with the ability to translate these concepts into compelling, commercially successful outlet operations. The F&B Outlet Director is recognized for combining elevated service standards with an approachable, authentic hospitality style and for building engaged teams capable of delivering seamless, memorable experiences in fast-paced hotel environments. The outlets include Little Clam + Bar, The Café, and The Pool Shack (Seasonal).
Requirements
- Minimum of 3–5 years of progressive leadership experience in food & beverage or outlet management
- Experience overseeing multiple outlets with varying concepts and service styles preferred
- Strong financial acumen with experience managing budgets, labor, and P&Ls
- Passion for coastal cuisine, craft cocktails, and community-driven hospitality
- Proven ability to lead, develop, and retain high-performing teams
- Excellent communication, organizational, and problem-solving skills
- Flexibility to work evenings, weekends, holidays, and seasonal schedules
Responsibilities
- Provide leadership and operational oversight for all outlets, ensuring consistent service excellence and brand alignment
- Partner closely with the Food & Beverage Manager, Executive Chef and culinary leadership to deliver compelling menus, seasonal offerings, and elevated guest experiences
- Drive financial performance through budgeting, forecasting, labor management, and cost controls
- Recruit, train, coach, and inspire outlet leadership teams and line staff
- Maintain high standards of food safety, sanitation, and compliance with all local and state regulations
- Oversee scheduling, inventory, vendor relationships, and purchasing across all outlets
- Collaborate with hotel leadership on programming, events, promotions, and guest engagement initiatives
- Ensure smooth execution of service across varying dayparts, including breakfast, brunch, bar service, dinner, and seasonal pool operations
- Foster a culture of hospitality, teamwork, accountability, and creativity
Benefits
- 401(k) with company match
- Rewarding bonus programs
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
