SUMMARY
Atelier Ace is the in-house creative studio that develops and operates Ace Hotel, Sister City, Maison de la Luz, and their partners and affiliates. The full-service studio is composed of multi-disciplinary thinkers, designers, architects, enthusiasts, optimists and friends with some number folks to keep things upright. With a creative and operations team that understands the essence of our brands and products, Atelier Ace aims to create inspiring, cohesive and meaningful experiences for people.

The Outlet Manager is responsible for the management of all aspects of the day to day operation of the Food & Beverage outlets, including restaurants, bars, and room service. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff. Works closely with the Director of Food & Beverage to monitor the effectiveness of the services and products offered in the outlets and adjust accordingly to ensure maximum profitability of the outlets. Responsible for providing lateral service to other Food and Beverage operations as needed.

CORE FOCUS & ESSENTIAL RESPONSIBILITIES
Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

• Ensure that staff report to work as scheduled.
• Inspect grooming and attire of staff and rectify any deficiencies.
• Review daily sales and resolve discrepancies with Accounting.
• Track revenues against budget.
• Prepare weekly schedules in accordance with staffing guidelines and labor forecasts and adjust schedules throughout the week to meet the business demands.
• Compare daily labor costs against forecasted costs to ensure labor cost percentages is met.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
• Conduct pre-shift meeting with staff and review all information pertinent to the day’s business.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Maintain consistent knowledge of house account and arrivals.
• Monitor the preparation of station assignments, ensuring compliance to departmental standards.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service.
• Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Rectify all deficiencies.
• Supervise the timing of one or more events assuring that all events are ready to start 30 minutes prior to listed time.
• Supervise set up dining, tables buffet tables, coffee breaks and stations according to theme and BEO.
• Coordinate set-up & maintain inventory of all speakers, turntables, etc. (works with Sales Coordinator to get all relevant info for each event, before each event).
• Manage inventory for liquor, wine, beer, and other beverage ingredients.
• Ensure all employees are fully trained in their job functions.
• Establish par levels for supplies and equipment. Complete requisitions to replenish.
• Ensure that specified amounts of menus and wine lists are available and in good condition for each meal period.
• Anticipate guests needs and promote positive guest relations through name recognition at all times.
• Monitor and handle all guest complaints.
• Ensure that all staff closing duties are complete before staff sign out.
• Update FUTURE menu changes.
• Complete work orders for maintenance repairs and submit to Engineering. Contact engineering for urgent repairs.
• Do monthly inventories of liquor and wine.
• Prepare and submit daily payroll costs and bi-weekly payroll.
• Maintain complete knowledge of and strictly abide by state liquor regulations, partic