Outlet Manager

Renaissance Fort Lauderdale Marina Hotel•Fort Lauderdale, FL

About The Position

The Outlet Manager oversees the management and direction of restaurant operations in accordance with established guest-service and sustainability standards. The role includes leading restaurant associates, maintaining food and service quality, ensuring safety and sanitation, managing supplies and equipment, and supporting restaurant marketing and menu development. The manager also services banquets and in-house functions and works with hotel room-service staff to provide coverage and service for employees and guests. The potential career path includes Food and Beverage Director, Area Food & Beverage Director, and Assistant General Manager. HHM Hotels is an equal-opportunity employer and does not discriminate on the basis of protected characteristics or status.

Requirements

3–6 years of restaurant experience required.
Ability to work a varying schedule that includes holidays, weekends, and alternate shifts.
Ability to stand for extended periods; walk, push, lift up to 50 pounds, bend, reach, stoop, kneel, or crouch.

Nice To Haves

Associate degree preferred.

Responsibilities

Interview, select, train, schedule, coach, and support associates, ensuring they meet brand or hotel standards and HHM core values.
Ensure food quality is consistent, appealing, and prepared to guest specifications.
Interact with guests to obtain feedback on service and food quality.
Ensure the restaurant complies with sanitation and safety standards for guests and associates.
Resolve guest complaints and coordinate with department leaders to address service-delivery or quality issues.
Check that equipment is in working order.
Follow up on work orders to ensure timely facility repairs and maintenance.
Document inventory forecasts and usage, and monitor supplies.
Follow state, federal, and corporate requirements for serving alcoholic beverages.
Oversee serving staff to ensure liquor controls and cash-handling policies and procedures are followed.
Comply with accounting policies to ensure SOX compliance.
Participate in restaurant marketing efforts, create menu ideas, survey competition, report food trends, and assist in preparing specials.
Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards.
Perform other duties as requested by management.
Service banquets and in-house functions.
Work with hotel room-service staff to ensure excellent coverage and service for employees and guests.