Director of Outlets
Director of Outlets
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Job Description
Overview
Fort Lauderdale Hotel
Opening in Fall 2025 Omni Fort Lauderdale will provide South Florida with 120000 square feet of event space new food and beverage options a Natural Spring inspired fullservice spa and entertainment pedestrian plaza featuring highend shopping amphitheater charter boat docking and beautiful promenade. The new iconic landmark offers unforgettable views of the Atlantic paired with unrivalled convenience and intelligently designed meeting spaces. The hotel will be directly connected to the Broward County Convention Center immediately adjacent to Port Everglades cruise terminal and less than two miles from Fort Lauderdale Airport.
Job Description
Be a part of the preopening team for theOmni Ft. Lauderdale Hotel!
Opening Fall 2025 theOmni Ft. Lauderdale Hotelis a 29story hotel located at 1950 Eisenhower Blvd and connected directly to the Broward County Convention. The property offers 801 guest rooms and suites multiple restaurants a vibrant rooftop bar a sprawling pool spa and fitness center. The hotel will also have over 120000 square feet of indoor and outdoor meeting and event space including a grand ballroom junior ballroom 25 breakout rooms and prefunction meeting space with waterfront views.
Director of Outlets is to ensure proper training and supervision of all personnel to deliver prompt courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. To provide senior level guidance and support to the hotels Food and Beverage Outlets to include: Barchetta Hidden Key Reef 76 Leeward Market Restaurant In Room Fair Ketch High Tide and Ibis.
Responsibilities
- Responsible for planning evaluating organizing and directing the activities of all hotel restaurants and bars to include managers and hourly staff.
- Ensures that all policies procedures and guidelines are followed by department personnel.
- Ensures that all departments meet all federal state and local regulations affecting the hotel Food & Beverage operation its associates and guests.
- Knowledge of Tennessee liquor laws. Strong familiarity with beer wine and spirits; local knowledge preferred.
- Provides the necessary training motivation and leadership for all department personnel.
- Responsible for the departments service scores as measured by guest satisfaction surveys.
- Responsible for all administrative duties which are necessary in the functioning of the department.
- Consistent maintenance of/and refinement of service standards.
- Correlation of all restaurants P & L statements and financial information monthly.
- Assists Outlet Managers and Chef de Cuisines in refinement of successful daily menu specials.
- Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all front of house operations.
- Assure unit management development through well planned cross training programs.
- Review all purchase requests of unit managers prior to submittal to the Food and Beverage Director.
- Consistent maintenance of environments of all outlets and related areas.
- Maintenance of all outlet key control procedures.
- Supervises end of month inventories of unit managers and unit chefs and coordinates with Food and Beverage controller.
- Assures daily menu abstracts are completed and summarized.
- Assures adherence to cashier reconciliation of all over/short missing check reports full bottle sales slips check issue and return procedures and other related cashier reporting and accountability procedures.
- Maintenance of adequate china silver and glass inventories for all outlets through communication with Executive Steward.
- Maintenance of adequate linen inventories for all outlets through communication with Laundry Manager.
- Assures full adherence to forecasted productivity ratios by approving all weekly schedules prior to submittal to the Director of F&B.
- Attends daily and weekly food and beverage meetings.
- Performs any other duties assigned by management.
Qualifications
- Minimum of 5 years progressive experience in Food & Beverage Management.
- Leadership experience in a full service large convention hotel or four diamond hotel operation strongly preferred.
- Must have extensive handson food and beverage knowledge and experience including managing multiple outlets banquets inventories menu development and P&L responsibilities.
- Strong understanding of forecasting budgeting scheduling checkbook management productivity inventory controls P&L analysis food and beverage cost controls.
- Reading writing and oral proficiency in the English language required must be able to communicate with guests and staff professionally and with empathy.
- Ability to handle stressful situations while maintaining a calm and welcoming demeanor.
- Strong organizational skills with the ability to multitask and provide guest follow up in a fastpaced environment.
- Must have the ability to delegate effectively train and coach a team with diverse talents.
- Must have proven selling negotiating and presentation skills.
- Must have highly developed customer service skills with strong attention to detail.
- Proficient computer skills including but not limited to Microsoft Word PowerPoint Excel and Outlook.
- Must possess a valid TIPS certification or have the ability to obtain a valid TIPS certification.
- Serve Safe certified food manager preferred.
- Maintain a professional business appearance attitude and performance.
- Must have a flexible schedule and be willing to work nights weekends and holidays when necessary.
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Posterand the following link is theOFCCPs Pay Transparency Nondiscrimination policy statement
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position please send an email to.
Required Experience:
Director
Employment Type
Unclear
