Director of Restaurant Outlets
POSITION PURPOSE:
Establish objectives by professional leadership and administration, effective and fair personnel development, and maintaining the highest standards in the restaurant resulting in increasing teamwork and morale. Reducing absenteeism and lowering employee turnover rates.
Maintaining budgetary guidelines by improving sales through service, up-selling, increasing return guests, keeping accurate records and inventories, and proper cash handling techniques that will minimize losses, and shortages resulting in decreasing costs, and increasing profitability.
ESSENTIAL FUNCTIONS:
1. Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of each outlet. Organize and conduct pre-shift meetings communicating pertinent information to the staff, such as house count and menu changes. Direct staff in their work assignment, and utilize on-going training techniques.
2. Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Organize special events in the restaurant such as receptions.
3. Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperature, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
4. Maintain profitability of outlet to support hotel operations. Control payroll and equipment costs. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
5. Utilize POS system to accurately charge customers, track revenue reports and ensure timeliness of food and beverage. Input and retrieve data and change computer procedures using complex series of keypunches to program system.
6. Implementing and maintaining hotel housekeeping, sanitation and cleanliness standards in all areas of the hotel.
7. Maintain house bank.
8. Maintain relationship with other departments in hotel.
9. Maintain relationship with vendors.
10. Ability to maintain full floor coverage of outlets by ensuring knowledge of all properties.
11. Track all menu abstracts for all outlets. Update as needed.
12. Track tip distribution.
13. Maintaining a high level of professional appearance, demeanor, ethics, and self-image with yourself as well as subordinates.
14. Administering sales promotion programs and employee sales incentive programs.
15. Knowing the competition and keeping current with industry trends
16. Directing and coordinating the activities of all assigned personnel and departmental responsibilities in the outlets.
17. Ensuring the highest quality of food and beverage, and service related to the operation.
18. Staffing of the outlets, meeting departmental responsibilities
19. Maintaining an appropriate level of community public affairs involvement
20. Implementing and supporting hotel policies and procedures
21. Assessing and reviewing the job performance of subordinates, and maintaining records of assigned employees according to policy
22. Daily tracking of emails, Q times, post shift, payroll and administrative duties.
23. Implementing and directing monthly Training seminars to highlight needed skills.
24. Implement and maintain monthly Par sheets for all Outlets.
25. Calculate all Purchase Orders.
26. Update Checkbook as needed. Align with General ledger.
27. Perform other duties as assigned.
POSITION REQUIREMENTS:
1. Strong knowledge of Food & Beverage operations and preparation techniques.
2. Knowledge of Beverage operations and wines.
3. Mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statement.
4. Ability to work entire shift standing and moving about in restaurants and kitchen areas.
5. Ability to read, write, and communicate effectively in English language, to understand internal documents, reports and to interact effectively with guests and
employees.
6. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve.
7. High school diploma required. College degree not required but equal work experience equality.
8. Position requires 2 years-previous Food & Beverage and supervisory experience.
9. Additional language ability preferred.
10. High level of expertise with Microsoft Word, Excel, PowerPoint, Outlook and touch screen P.O.S systems.