Director of Outlets Job Details Position Type:

Full Time Salary Range:

Undisclosed Job Shift:

AM/PM Reports To:

Director of Food and Beverage Description Position Summary

JOB SUMMARY

Outlets Director is responsible for but not limited to overseeing all operational aspects of the Food & Beverage outlets of the hotel including preparation, service staff, administration and profitability. Plan and manage the Rusty's Bistro Restaurant, as appropriate to achieve customer satisfaction, quality service, compliance with hotel policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. The Outlets Director is responsible for hiring, training, coaching & counseling, performance, reviews, disciplining & termination of employment. The Outlets Director will maintain a high standard of quality with regards to guest & employee satisfaction and is responsible for meeting the objectives and standards set forth by The Sheraton Sand Key Resort.

CORE WORK ACTIVITIES

• Maintain highest standard of quality food and beverage service. Achieve budgeted expenses and revenues and maximize profitability related to the food and beverage outlets. Maintain strict guidelines and standards for staff appearances, hygiene and professionalism. Develop short-term and long-term financial and operational plans for the food and beverage outlets. Increase level of guest satisfaction by delivery of an improved product through employee development, instruction and training. Manage in compliance with established resort policies and procedures. Maintain procedures for security of monies, i.e. staff banks, credit control and handling of financial transactions. Maintain inventory control procedures. Work with our Purchasing Director on cost controls, inventory, specials, etc. Receive departmental related guest complaints and ensure corrective action is taken. Responsible for interviewing and hiring of staff, when needed. Responsible for 60 day and annual performance evaluations, when needed. Participate in weekly department operational meetings. Take initiative in all aspects for implementing, improving and upgrading service standards and systems. Assist and react to problems with respect to revenue control in all food and beverage outlet functions. Must ensure financial success within outlets while adhering to budget guidelines in overall expense, cost of payroll and product expenses. Must work closely with banquet staff, culinary staff and sales staff to ensure strong communication and working relations and daily coordination. Must be able to realize the important aspects of the daily operations on a day-to-day basis. Assume responsibility for guest compliance with all hotel rules and policies regarding all food and beverage functions. Implement hotel programs and manage the operations of the Restaurants, as required to ensure compliance with SOPs, safety regulations to ensure optimal level of service, quality and hospitality are provided to the guest(s). Perform various other duties as assigned in a professional and timely manner. Able to perform MOD shifts as needed. Performs other duties, as assigned, to meet business needs. Skills Required High school diploma or GED; 4 years' experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years' experience in the food and beverage, culinary, or related professional area. Progressive food and beverage management experience in similar size hotel/venue required.

Job Type:

Full-time Benefits:

401(k) 401(k) matching Dental insurance Employee discount Health insurance Paid time off Vision insurance

Physical Setting:

Bar Casual dining restaurant Fast casual restaurant Fine dining restaurant

Work Location:

In person