Outlets Assistant Director

JOB SUMMARY 

The Outlets Assistant Director will develop and enhance Houstonian Hotel service standards through disciplined administration of departmental Standard Operating Procedures.  Necessary skills include, but are not limited to, organizing, and conducting pre-shift and departmental meetings, scheduling, and directing staff in their work assignments, creating forecast and revenue reports, the budgeting process of the department by establishing clear and precise priorities for operational and capital expenditures, maintaining profitability of the outlets to support overall hotel operation, and ensuring excellent customer service. The Outlets Assistant Director is responsible for TRIBUTE Restaurant, In-Room Dining, The Bar & Patio, and A la Carte. This role is critical to maintaining the luxury standard and reputation of The Houstonian Hotel, Club & Spa while upholding the highest levels of discretion and professionalism. 

ESSENTIAL JOB FUNCTIONS 

• To ensure effective working relationships and clear communication are maintained with all colleagues and leaders in the Outlets and other departments. 
• To actively coach, mentor, and develop outlet leadership and front-line talent, fostering a culture of excellence, accountability, and continuous improvement. 
• To participate in talent development, succession planning, and performance management processes, including corrective action when necessary.
• To proactively manage guest satisfaction by addressing and resolving guest concerns with professionalism, discretion, and ownership.
• To monitor guest feedback (verbal, written, online) and implement service enhancements based on trends and insights.
• To assist in the preparation, analysis, and ongoing management of departmental budgets, forecasts, and financial reports, including labor, revenue, and cost controls.
• To analyze key performance indicators (KPIs) and implement strategies to drive revenue growth and margin improvement.
• To ensure compliance with all local, state, and federal regulations related to food safety, alcohol service, and labor laws.
• To enforce our hotel standards and service protocols consistently across all outlets.
• To effectively utilize and support optimization of POS, reservations, labor management, and reporting systems to improve efficiency and accuracy.
• To critically assess procedures, policies, and methods of operation and implement them.
• To ensure the financial success of the department by monitoring productivity, revenues, and costs. To proactively implement appropriate procedures or programs as required.
• To liaise with the kitchen to ensure that a common vision is shared.
• To create and implement all beverage menus within the department as well as work closely with the kitchen on the creation of all food menus for special occasions.
• To liaise with other Food and Beverage departments to ensure that all resources are being equally shared and that the entire division operates as a unified force. 
• To ensure that all equipment, fixtures, and furniture of the department are kept in the best repair possible and are used in a safe and proper manner. 
• To develop and maintain a safety culture within the department and ensure departmental adherence to and awareness of Health and Safety standards. 
• To ensure the successful seasonal transition of the entire Outlets.
• To be familiar with all outlet menus and beverage lists. 

KNOWLEDGE AND SKILLS 

• Bachelor’s degree is preferred. 
• Minimum 3 years of high level, fine dining restaurant experience.
• Minimum 2 years of restaurant management experience.
• Must have strong knowledge of Wine and spirits.
• Ability to make decisions in a fast-paced environment.
• Strong guest service and Human relations skills.
• Work effectively with diverse a diverse team.
• Working knowledge of a POS system, preferable InfoGenesis, Microsoft applications, Open Table, and Excel
• Working knowledge of InfoGenesis, Microsoft applications and Paycom are preferred.
• Willing to “roll up sleeves” and dig in to help team achieve departmental goals.
• Hours required: Scheduled days and hours vary based on departmental needs. Evening, weekends, and all Holidays availability is required. 

LICENSES AND/OR CERTIFICATIONS 

• Must have valid TABC and Food Handlers certifications. 

PHYSICAL JOB REQUIREMENTS 

Must be able to meet the following minimum physical requirements for at least an eight-hour shift:

• Physical Stamina: Frequent standing, walking, climbing ladders and stairs, kneeling, reaching overhead, lifting, and carrying various objects. Able to lift up to 30lb. Must be able to communicate effectively. Employees in this position will be required to work in a fast-paced environment, where there is typically a moderate to loud noise level, work is performed at extreme temperatures, and floors surfaces may be slick.
• Hearing / Speech: Must be able to effectively engage in one-on-one communication with guests, members, and customers and use a 2-way radio to communicate clearly and accurately with co-workers.
• Vision: Must be able to accurately read instructions, reports, and log sheets. Must be able to work with computers and PDAs in varying light conditions.
• Literacy: Must be able to analyze and process written information from a variety of sources and effectively communicate content of reports.
• Chemicals/Agents: Must be able to work safely with chemicals according to SDS sheets and all applicable laws, codes, and regulatory requirements.