What are the responsibilities and job description for the Director of Outlets position at Grand Hyatt Nashville?
Description
Reports to: Director of Food and Beverage, Assistant Director of Food & Beverage
Supervises: Food and Beverage Manager (s), Associate(s) and Supervisor(s)
Job Purpose: The Director of Outlets oversees all food and beverage outlets within the hotel which include high-volume restaurants, lounges, coffee bars, or banquet facilities.
Job Responsibilities:
1. Responsible for short and long term planning and the management of the hotel outlet operations in the front and back of the house.
2. Develop and recommend the budget, concepts and objectives and manage within those approved plans.
3. Implement and maintain food & beverage sales/marketing programs.
4. Direct and oversee development of employees.
5. Hire, train, empower, coach and counsel, performance and salary reviews.
6. Direct the implementation of the payroll, reports, forecasts, inventory and budget for outlet operations.
7. Coordinate outlet operations with other hotel departments to ensure efficient guest service.
8. Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality
9. Implement procedures to increase guest and employee satisfaction.
10. Exercise quality control for both food and beverage.
11. Maintain Hyatt standards of service and ensure their implementation.
12. Perform daily walk-through to ensure full compliance with Department of Health regulations and Hyatt Corporate standards.
13. Strive to score 95 and above in outlets during State of TN Health inspections.
14. Stay current with Food and Beverage Market trends.
15. Other duties as assigned.
Job Skills:
1. Strong verbal and written communication skills
2. Strong supervisory and organizational skills
3. Problem solving skills
4. Compute and record numbers correctly.
5. Service oriented style with professional presentation skills
6. Perform work that is routine and detailed.
7. Read and copy large quantities of numbers without error.
8. Anticipate unexpected pop-up business based on in-house groups and citywide events
9. Ability to create seasonal cocktail menus. Experience in implementing current Food & Beverage concepts
10. Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line.
11. Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
12. Must be proficient in Microsoft Word and Excel
Requirements
Education
- Bachelor’s degree in Hospitality or Restaurant Management
Experience
- Minimum 2 years’ experience of multiple outlet leadership experience.
Licenses/Certifications
- Must have TIPS and Food Safety certifications.
Source: Hospitality Online
Salary : $85,000 - $90,000