Director of Outlets

Director of OutletsOverview: Responsible for providing and maintaining high quality Omni service standards in all F&B outlet areas as well as pool operations to ensure effective operation of Prado Restaurant M Bar Taqueria Centro Pool Outlets/Joya Terrace Crave Cafe and Restaurant In Room conjunction with Director of Food & Beverage oversee mentor and guide all Outlet Managers in successful leadership of their assigned department. To include development of goals training plans etc. as necessary for each individual :All liquor brands beers and non-alcoholic selections available in Restaurant and Room ServiceDesignated glassware and garnishes for menu items preparation method/time ingredients sauces portion sizes garnishes presentation and Specials and proper training with staff and assist with recruiting and hiring associates for F&B outlets. Dining room layout table/seat/station numbers proper table set-ups room capacity hours of operation price range and dress code.O.S. and manual system procedures if system is house count arrivals/departures in-house group activities locations and maintenance and use of department policies/service complete knowledge and strictly abide by state liquor regulations particularly those prohibiting service to minors intoxicated persons and drunk storage areas for proper supplies organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated linens/skirting required for business and assign staff to transport such to the stock of liquor and order shortages noted. Ensure wines are received properly stored and kept sales for previous day; resolve discrepancies with Finance Department. Track revenue against closely with Executive Chef and Food & Beverage director in setting vision and meeting goals and property activations/ check with the Front Desk to review updates on house count and weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business that staff reports to work as scheduled. Document any late or absent breaks for staff in accordance with hotel work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the departments standards and delegate these the preparation of station assignments ensuring compliance to departmental pre-shift meeting with staff and review all information pertinent to the days grooming and attire of staff; rectify any plan and ensure that all materials equipment and service carts are in complete readiness for service; rectify deficiencies with respective monitor staff performance in all phases of service (MOS) and job functions ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective table set-ups; check for cleanliness neatness and agreement to departmental standards; rectify deficiencies with respective all aspects of the Restaurant and bar environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify that the Host(ess) stand is clean organized and stocked with designated the reservation book pre-assign designated tables and follow up on all special that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each the pick-up station and side stations ensuring agreement to standards of cleanliness supply of stock and and assist Host(ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the heavy business times and organize procedures to handle extended waiting guests needs respond promptly and acknowledge all guests however busy and whatever time of day. Promote positive guest relations at all familiar with all Hotel services/features and local attractions/activities to respond accurately to any guest and handle guest complaints by using the Power of One and ensuring guest guest reactions and confer frequently with service staff to ensure guest the status of all orders and ensure that they are delivered within designated and ensure that all tables are cleared and reset according to department and maintain cleanliness and working condition of departmental equipment supplies and work Restaurant staff with their job functions to ensure optimum service to guests and skills certification training while monitoring licenses/certifications of outlet phone within 3 rings using correct salutations and telephone record and confirm Restaurant reservations/cancellations in accordance with departmental all functions of the P.O.S. system in accordance to specifications. Restock journal tape and change ribbons as voided checks in accordance with Finance Department servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Finance Department manual checks when the system is down and ensure accountability of system closing reports and ensure that all servers checks are closed before they sign all closing duties for staff are completed before staff sign a formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing feedback to staff on their performance. Handle disciplinary problems and counsel employees according to Hotel and promote a cooperative working climate maximizing productivity and employee to all calls on your hotel issued 2-way communication device and submit daily/weekly payroll and tip distribution Ideal Services for maintenance repairs to be submitted to Synergy for Engineering. Contact Engineering directly for urgent pertinent information in department logbook (daily recaps)Complete all paperwork and closing duties in accordance with departmental status of assignments and any follow-up action with on-coming weekly forecast of revenues covers and labor :At least 4 years of food & beverage management experience in a luxury hotel or resort setting is requiredMust have strong customer service analytical communication presentation training coaching and organizational skillsMaintain a professional business appearance attitude and performanceRequired to hold a current TIPS Certification and Food Handlers Card at all times at managerial levelAbility to work outdoors in varying weather conditions Ability to stand and walk for periods of time and lift up to 25 pounds consistently