Director of Outlets

Director of Outlets at The Abbey Resort

Perks

Benefits and PTO Accrual from DAY 1!

JOB SUMMARY: As an Abbey Resort associate, you will have the opportunity to be part of an incredible team at a full-service resort on the beautiful shores of Geneva Lake. We aim to hire individuals who are ready and committed to exceed the expectation of every guest by genuinely creating lasting memories, maintaining a positive attitude and by providing outstanding service every time.

BASIC FUNCTION: The Director of Restaurants has a key role in the success of the overall food and beverage department. He or she contributes not only to the success of a top revenue department in this organization but also ensures that the entire team provides a positive experience for all our guests. The Abbey is a high-volume resort in which the Director of Restaurants will be expected to operate two distinct full-service restaurants, In-Room Dining, a coffee shop, and additional seasonal outlets. This includes scheduling and supervision of staff, overseeing daily operations, following standard operating procedures, conducting team meetings to discuss issues and recommendations, implements marketing strategies to increase sales, assists in annual budget preparation, and any other tasks related to Outlet Operations. The ideal candidate should be motivated, knowledgeable, open to learn and have a positive ‘Can Do’ Abbey Resort attitude and personality.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

High school diploma or equivalent.

A two-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration or equivalent experience.

Three years of F&B supervising experience required.

Five years of F&B, culinary or related professional area experience.

Financial and computer skills necessary: well versed in Microsoft Office Suite, Point of Sale, Budgeting, Purchasing and People Management software systems.

Experience managing P&Ls.

Previous experience monitoring budgets and managing service and labor costs.

Ability to make quick decisions in high stress situations.

Excellent customer service, strong communication, interpersonal and leadership skills to effectively work with all types of guests, customers, employees and vendors.

Pleasant and positive personality.

Well organized.

ESSENTIAL FUNCTIONS:

Provides leadership and direction to all Food and Beverage outlets and staff including Restaurants, In Room Dining, and any other outlets. Lead by example by demonstrating the qualities that you expect from your high performing team.

Manages the daily activities and monitors the performance of the Food and Beverage supervisory and service teams.

Assists the Director of Food and Beverage (F&B) in developing and managing the strategic plan for the Restauratns including budget, forecasting, inventory and cost control.

Maintains profitability of restaurant and outlets through forecasting and staffing.

Daily tracking of payroll and revenue.

Manages and creates Food and Beverage marketing and promotional opportunities for the outlets to draw clientele from the local market.

Monitors the status and progress of each outlet and to maintain consistency in all area of Food and Beverage operations. Researches market trends and concepts to recommend appropriate products, services and operational changes necessary to maintain guest satisfaction.

Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.

Responsible for maintaining a safe, clean, and sanitary environment in compliance with all local and state health codes.

Ensure physical atmosphere and cleanliness of restaurant, including inspecting tabletops, and side-stations.

Verifies that all outlet operational policies and procedures are maintained throughout the outlets.

Responsible for maintaining a consistently smooth-running operation.

Monitor and critique food quality and service levels.

Coaching and counseling staff, as well as holding monthly meetings for staff.

Manages the development of the Food and Beverage outlet management team.

Verifies that all Food and Beverage outlet teams are properly trained in the areas of sanitation, food safety, and customer service.

Establish standard operating procedures for front of house associates, including ensuring FOH staff are delivering great quality service.

Ensures standard operating procedures in the back of house are followed to ensure the highest quality product is being delivered from our kitchen that follows food and menu specifications, food handling and food safety requirements, and receiving and storage procedures.

Ensure team follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).

Monitoring of all current inventories and assist in end of the month inventories.

Attending department head, conference review, food and beverage, and pre-con meetings as required.

Responsible for timely performance evaluations of staff.

Communicate with Director of Food and Beverage, Resort Manager & General Manager on all upcoming events, promotions, new products, etc.

Handling of guest complaints in a professional and efficient manner.

Providing a pleasant and efficient atmosphere for staff and guests.

MARGINAL FUNCTIONS:

• Effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
• Required to perform other tasks and duties as assigned.
• Scheduled hours may vary on business needs and may or may not include holidays, weekends, various shifts, overtime or reduced hours.

ENVIRONMENT:

Indoors, dimly lit, carpeted, climate-controlled environment. Hard kitchen floors with occasional slippery or greasy areas. Handling hot china and silver. Outdoors, cement surfaces, with exposure to outdoor climate and elements.

We are an Equal Opportunity Employer

M/F/D/V