Director of Outlets

The Director of Outlets of F&B 575 at Aman New York is responsible for overseeing the day-to-day operations and strategic direction of all hotel restaurants, lounges and bars and ensuring integration with the Aman brand. This role ensures seamless service delivery, financial profitability, and elevated guest and member experiences across multiple outlets. The Director of Outlets works closely with senior leadership to drive revenue, maintain brand standards, develop teams, and enhance the overall positioning of the hotel’s Food & Beverage program.

This role requires the ability to motivate and inspire those around you, to access the best skills of each colleague to increase financial progress, and build a culture of integrity, composure, and humility. The Director of Outlets must strive to retain and develop a team with a singular goal of being the best.

This position has an annual salary range of $160,000 - $175,000.

KEY RESPONSIBILITIES

Responsibilities and essential job functions include but are not limited to the following:

Financial

· Assist Director of F&B in managing annual operating budgets for all outlets.

· Monitor financial performance, ensuring revenue targets and cost controls are achieved.

· Maximize opportunities for upselling, cross-selling, and guest spend per head with training and initiatives.

· Collaborate with Finance to track performance KPI metrics, Forecasting, and P&L reporting.

· Support Director of Finance to solve all accounting issues.

Personnel

· Lead, mentor, and inspire outlet managers and their teams, fostering a culture of excellence.

· Partner with HR on recruitment, onboarding, training, and succession planning.

· Conduct performance reviews and career development for team members.

· Oversee the hourly schedules for all outlets ensuring coverage and management of overtime.

· Perform trainer tasks and conduct training for restaurant staff as assigned by F&B management.

o These include training of management and non-management staff on steps of service, coaching & counseling, and culture.

· Quantify training success with improved LQA, TrustYou, and other related reviews.

o Develop action plans for LQA audits

· Coach and counsel managers and hourly colleagues for any breaches of conduct and follow policies when issuing formal disciplinary notice.

Culture and People

· Foster an environment ethics to build a strong, retained team. These include: Trust, Respect, Teamwork, Inclusiveness, Professional Development (self and others), and Compassion.

· Motivate staff to do their best by empowering them to make decisions, share ownership, and provide input.

· Develop managers through tasks and assignments while holding frequent development discussions to further career goals.

· Create a high-morale workplace by sharing wins and successes, allows open dialogue, and nurtures a team mentality.

· Sets clear goals and deadlines and holds team accountable.

· Is committed to their own growth and able to identify their own weaknesses and work to compensate for them

· Maintains composure and handles stress during unsettling times, keeps confidence and trust in others, and respects the viewpoints of others.

Operational Leadership

· Oversee all daily outlet operations, ensuring consistency in quality, service, and presentation.

· Support operations for special events and private functions.

· Assist food & beverage outlets in their operations within peak times when needed.

· Perform opening and closing duties for Arva and Nama when necessary.

· Establish and enforce standard operating procedures (SOPs) across outlets.

· Ensure compliance with health, safety, and sanitation regulations (DOH and DIVERSY) and lead monthly food health and safety meetings with Outlet Leaders (chefs and managers).

· Ensure that operating equipment is maintained and service and storage areas are kept safe and clean.

· Champion a service culture that prioritizes personalized, anticipatory guest engagement.

· Monitor guests’ satisfaction levels and feedback and properly implement service improvements as necessary.

· Ensure outlets reflect the property’s brand ethos and deliver memorable experiences.

· Conduct daily walk-through of the restaurant space, including the dining room, lounge, terraces, Club Lounge, and 15th floor.

· Collaborate with the culinary team to maintain food quality and consistency.

· Prepare and present reports on all training initiatives, challenges, and achievements to senior leadership.

· Conduct regular audits of restaurant operations, food safety, and guest service delivery.

· Implement and communicate new menus and promotions such as holidays and special event promotions.

· Perform a variety of other duties as assigned by management

· Model and embody values in the F&B 575 Culture Guide (see additional document)

Strategic Initiatives

· Collaborate with Sales & Marketing to develop promotions, partnerships, and programming.

· Review and refine beverage and wine lists to remain innovative and competitive.

· Identify trends and opportunities to enhance F&B positioning.

· Drive sustainability initiatives and operational efficiencies where possible.

Qualifications

· 5 years’ experience in a luxury hotel environment, membership club environment, or similar role in restaurants or food and beverage.

· Positive, engaging, and energetic personality.

· Able to be organized, manage time wisely and work with little to no direct supervision.

· Very high attention to detail and extensive service knowledge.

· Must have good knowledge of food preparation, wine, and spirits.

· Sensitive to cultural nuances.

· Excellent communication skills, both written and verbal on English.

· Able to handle a multitude of tasks in an intense, fast-paced environment.

· Excellent people skills and the ability to work under pressure and with various stakeholders.

· Ability to maintain a clean and professional appearance as per company policies.

· Ability to stand for extended periods of time.

· Ability to carry, push, and pull heavy loads up to 50 lbs; standing, bending and lifting will be required.

· Multi-lingual is a plus.

· TIPS, ServSafe certified.

· Experience with MICROS POS system, Harri, and Sevenrooms.

· NYS Department of Health and Hygiene certified.