Director of Outlets - F & B - The Lowline Hotel at Avion Hospitality Employee Services LLC

Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Jun, 26

Salary

0.0

Posted On

25 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food and Beverage Management, Sales Revenue Enhancement, Budget Management, Staff Training, Guest Service, Department of Health Compliance, Payroll Management, Performance Appraisals, Marketing Programs, Problem Solving, Forecasting, Budgeting, Inventory Management, POS System Utilization, Coaching, Discipline

Industry

Hospitality

Description

Description The Director of Outlets oversees all food and beverage outlets and staff within the entire hotel operated by Avion Hospitality. Ensure that all food and beverage outlets, including Room Service, Coffee Bar, Lounge, Market, and Banquets provide attentive, friendly, courteous, and efficient service while staying within budgeted payroll and overhead costs. Additionally, this role focuses on continually enhancing sales revenues for all food and beverage operations to surpass budget expectations. Exempt associates are expected to work as needed throughout each day to fulfill their job responsibilities. Job Functions & Duties: (includes but not limited to) Approach all interactions with guests and employees in an attentive, friendly, courteous, and service-oriented manner. Responsible for short- and long-term planning and the management of the hotel outlet operations in the front and back of the house. Implement and maintain food & beverage sales/marketing programs. Perform walk-throughs to ensure full compliance with Department of Health regulations and Hyatt Corporate standards. Maintain regular attendance in line with Avion’s standards, adapting to the hotel’s scheduling needs. Uphold high standards of personal appearance and grooming by wearing the appropriate uniform and name tag while on duty, as per brand standards. Adhere to Avion’s standards and regulations to ensure safe and efficient hotel operations. Comply with certification requirements relevant to the position, including Food Handlers, Alcohol Awareness, CPR, and First Aid. Maintain a warm and friendly demeanor at all times. Be knowledgeable about the hotel's organization and the functions of each department. Ensure all Food and Beverage-Banquet staff are trained and are effectively using training steps in accordance with Avion’s standards. Follow up on all guest requests, problems, complaints, and incidents occurring in the Restaurant, Room Service, Lounge, and Banquets. Motivate, coach, counsel, and discipline all F&B personnel according to company standard operating procedures (S.O.P.s). Review F&B staff hours for payroll compilation. Hold F & B Managers accountable for employee shift schedules based on business forecasts, payroll budgets, and productivity needs; present the schedule with the Wage Progress Report to the Managing Director weekly. Ensure accurate and timely completion of wage progress and productivity reports. Conduct all 90-day and annual employee performance appraisals in accordance with company S.O.P.s. Implement all Avion’s policies and house rules. Assist in developing and implementing Food and Beverage promotional ideas. Direct the F&B Department’s focus on enhancing guest service scores. Ensure compliance with company training using effective training steps per Avion’s standards. Maintain S.O.P.s regarding purchase orders, invoice vouchering, and checkbook accounting. Give feedback on implemented sales initiatives, including upselling programs for all service personnel. Ensure that Avion’s service standards are upheld throughout the Food and Beverage/Banquet Department. Participate in scheduled M.O.D. coverage as required. Generate all necessary F&B-related reports according to company standards. Complete Food and Beverage forecasting and budgeting efficiently and on time. Respond to negative market trends by implementing food and beverage promotions and blitzes. Organize and lead monthly department meetings with restaurant and lounge staff, as well as weekly F&B meetings according to Avion’s standards. Attend BEO meetings. Ensure monthly beverage inventories and reconciliations are completed. Ensure that the quality and presentation of all food products meet Avion’s standards. Foster a professional working relationship and maintain open communication with managers, employees, and other departments. Utilize the hotel’s P.O.S. system to generate and analyze reports periodically. Assist the Managing Director and Engineering Department in implementing and maintaining emergency procedures. Ensure an organized and comprehensive filing system for purchases, vouchering, schedules, forecasts, reports, and tracking logs are in place. Complete all required correspondence promptly and efficiently. Maintain strong communication with all employees, providing motivation and seeking input on food and beverage matters. Ensure positive communication exists between Food & Beverage and Food Production teams. Ensure P.O.S. changes to menus or adjustments are completed. Manage “Lost and Found” items according to established standards. Maintain required stock levels for all items. Review food sales for accuracy. Perform any other duties as assigned by the Hotel Manager and Managing Director. Requirements Experience & Education: Must have hotel Food & Beverage experience. 4 years or more of progressive hotel F&B management experience. Service oriented style with professional presentations skills. Experience in implementing new food & beverage concepts. Ability to convey information and ideas clearly. You must quickly and accurately evaluate and choose among alternative courses of action. Ability to perform well in high-pressure and stressful situations. Must maintain composure and objectivity under stress. Effective problem-solving skills, including the ability to anticipate, prevent, identify, and address workplace issues as needed. Ability to assimilate complex information and data from various sources, adjusting or modifying it to meet specific requirements. Strong listening skills, with the capacity to understand, clarify, and resolve concerns raised by coworkers and guests. Proficient in working with financial information and basic arithmetic functions.

Responsibilities

The Director of Outlets is responsible for overseeing all hotel food and beverage outlets, ensuring attentive, efficient service while managing payroll and overhead costs, and continually enhancing sales revenues to exceed budget expectations. Key duties include short- and long-term planning, implementing sales/marketing programs, ensuring regulatory compliance, and managing/coaching all F&B personnel.