Director of Outlets

OverviewJoin to apply for the Food and Beverage Manager role at Rebel Hotel Company.ResponsibilitiesDirectly supervise employees in the pool. Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees, planning, assigning, and directing work.Exhibit a “hands on” approach to training, developing, and working alongside team members, providing direction, support and communication to LQA service standards and ensuring compliance through constant observations.Provide direction, support and communication to food and beverage team members to ensure complete guest satisfaction and attention to detail.Observe daily conditions of all physical facilities and equipment in the restaurant; make recommendations for corrections and improvements as needed.Control usage of all food and beverage items and appropriate usage of equipment, tools, and service equipment.Food product, presentation, service, and guest relations ply with all hotel policies as noted in the Employee Handbook.Follow labor and daily work assignments; prepare service stations; maintain thorough menu knowledge.Monitor pace and table service detail; touch each table during dining; participate in daily lineups; maintain uniform and grooming standards.Thorough conversational knowledge of hotel history and statistics.Handle guest concerns and recognize and address potentially intoxicated, disruptive or undesirable guests.Use utilities and resources in a responsible manner to control municate relevant information to the department, your line manager and across departments, as ply with safe working practices, Health and Safety policy and ensure accidents/defects are reported immediately.Attend learning and development courses and complete eLearning modules, as required.Quality ControlImplementation of the highest standard of food and product and sanitation, storage, and handling procedures.Implementation of food product, presentation, and service standards.Monitors food quality, nutritional and portion control standards.OperationsCoordination of entire service effort to include: Service Staff scheduling, Set-up, inspection, operations, guest relations and clean-up of outlet.Handles patron/guest requests and troubleshoots last minute changes.Conducts daily line roll call staff meetings.Reviews and submits completed daily shift operations report to General Manager with notes on all action taken and plete and compile Maintenance and Housekeeping request forms; report status of Maintenance and Housekeeping requests.Attend weekly Department Head and Food and Beverage meetings; work outlet supervising shift operations hands on; troubleshooter and problem solver; conduct bi-monthly staff meetings.PersonnelInterviewing and hiring of restaurant, in-room dining and bar service staff.Employee training, review and development.Delegation of departmental work safety and Emergency Procedure Training; response according to Hotel Safety and Emergency Procedure Manuals.Enforcement of Job Descriptions.Direct subordinate Annual Performance review.Staff morale; department labor scheduling; management of documented employee files; leads staff involvement in employee functions.Two Managers and Bar/Lobby/Lounge Bartender; These positions supervise employees involved in tasks directly related to banquet event functions and are responsible for the overall direction, coordination and evaluation of these units within the Restaurant operations.Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws; responsibilities include training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.Finance/AdministrationCompletes weekly outlet cover, revenue, labor forecasts within budget and weekly operations.Manage Departmental Labor Costs within budgetary levels.Delegate management projects to Assistants within department; complete assigned management projects and report assignments.Use utilities and resources in a responsible manner to control wastage; communicate relevant information to the department, your line manager and across departments, as ply with safe working practices, Health and Safety policy and ensure accidents/defects are reported immediately.Attend learning and development courses and complete eLearning modules, as required.Seniority levelMid-Senior levelEmployment typeFull-timeJob functionManagement and ManufacturingIndustriesHospitality #J-18808-Ljbffr

Created: 2025-09-30