Description

The F&B Director of Outlets is responsible for directing and organizing the activities and services of the resort’s food and beverage outlets (Honeybelle, In-Room Dining, pool bar, Spa Café, Market Place). Supports and Manages these Resorts Outlets while working closely with the Outlet Managers, Assistant Outlet Managers, Director of Food and Beverage, and other resort departments.

The Director of Outlets at PGA National Resort responsibilities:

• Responsible for short and long-term planning of Outlets, including Honeybelle, In-Room, and Pool dining
• Ensure effective hiring, training, development, promotion and continuous reinforcement of all staff
• Lead and coach the team towards achieving “Championship” guest service and employee satisfaction results
• Full understanding of Associate engagement and accountability
• Assist with the development and implementation of creative strategies for revenue enhancement and cost containment, labor controls, etc.
• Assist in the development and recommendations of the budget, marketing plans and objectives. Manage within those approved plans
• Responsible for maintaining a high energy, positive, professional appearance
• Plan, coordinate & manage special events and holiday functions
• Ability to take the initiative to run the outlets as a free-standing entity
• Must be able to work a flexible shift, weekends, holidays
• Must have Florida Food Handlers and Alcohol compliance certifications or obtain within 30 days of hire

Qualifications:

• Full-Time Management position that requires a flexible schedule and the ability to work day/night shifts, weekends, and holidays. A varied schedule.
• 3-5 years’ experience in Food & Beverage Senior Management role in a Resort.
• A true desire to understand and anticipate the needs of others in a fast-paced multi-Outlet environment
• Refined verbal and written communication skills
• Must be proficient in general computer knowledge, including a working knowledge of point-of-sale systems (Micros) and Microsoft Office products
• Extremely detail oriented and organized
• Possess proven leadership skills
• Possess strong food and beverage knowledge. Beverage knowledge should include wine, spirits and beer
• Hotel experience with operating multiple Outlets and Bars and a thorough understanding of restaurant service

Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Other Skills and Abilities: Ability to communicate and work well with fellow employees and maintain a presentable appearance, behavior and manner at all times. Ability to manage multiple tasks effectively.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Source: Crescent Hotels & Resorts