Job Description

JOB SUMMARY

The overall objective and purpose of the Director of Outlets position is to coordinate, supervise and direct all property food and beverage operations while maintaining a profitable F&B department and high-quality products and service levels. The incumbent is responsible for marketing creative ideas to promote business; reduce turnover; maintain revenue and payroll budgets and meet budgeted productivity while keeping quality consistent with Company standards. They are to provide inspiring and strategic leadership while directing the activities of the Food & Beverage Department in support of the mission, core values, standards and goals established by the company.

STANDARDS & CULTURE

Individuals must serve as a cultural ambassador by upholding and promoting our standards.

Image & Presence : Our team is sophisticated and purposeful in their communication and body language.

Service : Intuitive: Our team inspires the guest (and Grand Performer) experience with warmth and deliberate elegance.

Performance : Extraordinary. Our team rises to outperform and consistently be at our best for even better.

CORE RESPONSIBILITY

Primary areas of responsibility include, but are not limited to the following:

• Oversees the day-to-day operations of the outlet’s service staff ensuring that the total guest experience is second to none.

• Monitor customer satisfaction through review of standardized feedback forms, as well as by spending time with the guests and ensuring their needs are being met and expectations exceeded.

• Participate in and submit accurate beverage and retail inventories on monthly basis per direction of hotel controller and Director of Food and Beverage/ Director of operations.

• Participate in and submit accurate china glass and silverware inventory on quarterly basis per direction of hotel controller and Director of Food and Beverage/Director of Operations.

• Assist in monitoring of revenue and expense forecasting in KHMS for responsible areas including all areas of the Food and Beverage operations.

• Supervises daily Outlet operations, maintains sanitation standards and assists service staff on the floor during peak meal periods.

• Arrange meetings on daily basis to speak about the desirable changes in the interest of the staff to ensure smooth functioning of the orders.

• Responsible to handle the inside matters to enhance the image of the hotel industry in the satisfaction of the consumers.

• Monitor and control payroll and other expenses

• Helps with directing food and beverage services organizational strategies by contributing information, analysis, and recommendations to functional strategic thinking and direction.

• Participate in weekly department head meetings, Event Order meetings and individual meetings as needed to meet business plan objectives and provide the appropriate communication and direction.

• Strives to continually improve guest and Grand Performers satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

• Ensures corrective action is taken to continuously improve service results.

• Interviews, schedules, trains, develops, empowers, coaches and counsels, resolves problems, provides open communication, and recommends discipline when appropriate.

• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.

• Maintains service and sanitation standards in restaurants, bars/lounges, Starbucks and room service areas.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• All other duties as assigned, planned or un-planned.

KNOWLEDGE, SKILLS, AND ABILITIES

To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.

• Strategic business leader - Works strategically to devise plans in alignment with organizational goals.

• Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.

• Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.

• Leads with courage - Provides a culture of accountability.

• Ability to prioritize and organize work assignments

• Ability to work well in stressful, high-pressure situations

• Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals.

• Knowledge of Database software; Internet software; Inventory software; Order processing systems; Spreadsheet software and Word Processing software.

• Must possess excellent computer skills, including Microsoft Word, Excel, and Outlook

• Requires good communication skills, both verbal and written

• Ability to respond promptly to customer needs.

• Thorough knowledge of Food and Wine, as well as Beer, liquor, Coffee and mixed drinks.

• Ability to maintain and build relationships with existing and potential clients as well as industry contacts

• Proficient in POS systems and programing

• Proficient in Open Table reservation system

• Proficient in payroll systems and labor management tools

• Proficient in understanding a P&L statement and in identifying areas of opportunities for improvement

• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

KEY PARTNERSHIPS

To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support.

• Director of Food and Beverage/Director of operations

• Executive Chef

• Front Office Manager

• Controller

MINIMUM QUALIFICATIONS

Education, Certifications, Work Experience:

• Bachelor’s degree in Business or related training equivalent - required

• Minimum of 5 experience in Front of House, fine dining Food & Beverage operations - required

• 3+ years of relevant work experience in similar scope and title – required

• Experience within luxury brand/markets – required

• Manager food safety certification and TIPS training certification - preferred or attained within 30 days

SUPERVISORY RESPONSIBILITIES

Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.

• Food & Beverage Managers and supervisors

• Banquet Manager and Captains

WORK ENVIRONMENT

The work environment/conditions described herein are representative of those that an incumbent may experience.

• Must be comfortable working in a shared space, with constant noise, without the use of a private office.

• Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.

• Schedules may vary from week to week based on business demands in excess of 55 hours with or without notice.

• Must be able to work safely in a kitchen environment with high temperatures and humidity

PHYSICAL DEMANDS

The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.

• While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis.

• Push, pull, and lift up to 50lbs on a weekly basis.

• While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.

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