Outlet Lounge Manager

HEI Hotels & Resorts•Dallas, TX

4d•Onsite

About The Position

The Outlet Lounge Manager plans and manages the restaurant, room service, bar, and other food and beverage outlets as appropriate. The role is responsible for customer satisfaction, quality service, compliance with company and franchise procedures and applicable regulations, and meeting or exceeding financial goals. The manager oversees daily restaurant and room service operations across breakfast, lunch, and dinner, as well as bar operations. They manage outlet staffing and development, implement company programs and operating procedures, oversee budgets and costs, respond to guest feedback, develop promotions, and ensure outlet areas and equipment are maintained and sanitary.

Requirements

Minimum two years of post-high-school education.
Two or more years of full employment in a related position.
Thorough knowledge of restaurant or hotel practices and procedures.
Supervision, management, and communication skills.
Ability to investigate and analyze activities or information and make logical conclusions and recommendations.
Ability to make decisions generally guided by established policies and procedures.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business-plan preparation, repairs and maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are accomplished.
Ability to set priorities, plan, organize, and delegate.
Written communication skills that are concise, well-organized, complete, and clear.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills, with the ability to adapt communication style to different audiences.

Nice To Haves

Hotel experience preferred.

Responsibilities

Direct the day-to-day operations of the restaurant and room service for breakfast, lunch, and dinner.
Direct the day-to-day operations of the bar.
Manage human resources across the outlets, including interviewing, hiring, scheduling, training, developing, empowering, coaching, counseling, conducting performance and salary reviews, resolving problems, maintaining open communication, and recommending discipline or termination as appropriate.
Implement company programs and manage outlet operations to ensure compliance with LSOPs, SOPs, safety regulations, and federal, state, and local regulations while delivering quality service and hospitality.
Forecast, implement, monitor, control, and report on outlet budgets and budget components, including labor, food, beverages, supplies, and equipment, to maximize revenue and minimize expenses while maintaining adequate supplies and staffing.
Respond to customer trends, needs, issues, comments, and problems to support a quality experience and future sales.
Create, recommend, and implement promotions, displays, buffet presentations, and other ideas to attract in-house guests and increase local market share.
Monitor and control maintenance and sanitation of outlet areas and equipment to protect assets, comply with regulations, and ensure quality service.
Comply with attendance rules and be available to work regularly.
Perform other job-related duties as assigned.