Director of Outlets

Company Description

Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It’s where classic meets cool, the fine unwinds into fun, and inspiration leads to immersion. 

Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison.  

Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. 

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities
• Career development opportunities with national and international promotion opportunities. The sky is your limit.
• Salary Range: $105,000-$115,000 USD

Job Description

As a senior department head, this role strives to continually improve guest and colleague satisfaction and maximize the financial performance in F&B Division overall.

Manage and oversee the operations and colleagues on a daily basis. Areas of responsibility include Amaya, Grand Social, IRD, Pools, Cent’Anni, and Clubhouse Grill.  As a department head, directs and works with the food and beverage/culinary management team and colleagues to successfully execute all operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility

• Control and maintain standards, performance, colleagues conduct, grooming, appearance, sanitation, etc. according to established policies.
• The ability to lay out goals and develop strategies to accomplish said goals.
• Forecasting and scheduling using hotels tools and guidelines.
• The ability to oversee the initial and continual training of all new and current food and beverage service employees, conducting training classes for both management and hourly staff on a regular basis.
• The ability to control standards, performance, employees’ conduct, dress code, appearance, sanitation, etc. according to established policies.
• The ability to formulate and recommend changes to improve employees’ performance and teamwork.
• The ability to review performance with every colleague and department manager assigned to the outlets on an annual basis.
• Develops analyses and implements merchandising that meet the profile of The Grand Del Mar and guest patronage. Manages and controls overall expenses of the outlets focusing on higher revenue and profit.
• The ability to ensure that both leaders and colleagues demonstrate total knowledge as to all menu items, how they are prepared, what ingredients are used, allergens that pertain to each menu item, etc. and total knowledge of beverage program.
• The ability to work in co-operation with the Executive Chef, Chef de Cuisine, and Sous- Chefs to ensure quality of products and guests satisfaction.
• The ability to curate and participate in daily and weekly Department Food and Beverage meetings, as well as monthly individual outlet Departmental Meetings and Daily Line-Ups.
• The ability to keep informed of special events such as Christmas, New Year’s, Thanksgiving, Easter, etc., and to spearhead the planning and execution of these holidays, as well as monthly activations throughout the outlets
• The ability to review log emails produced by departmental managers on a daily basis.
• Knowledge of P.O.S. system of hotel, and ability to program menus, employees, etc
• The ability to keep the waste factor in the hotel at a minimum level.
• The ability to ensure that managers maintain inventories, par stocks, and to assist in consistently completing monthly inventory counts  
• The ability to ensure that all equipment is kept in perfect working condition. Reports any deficiency to the proper department.
• The ability and skills to manage beverage stock properly as well as wine & cocktail list elaboration and maintenance.
• Financial knowledge must have working knowledge of Profit and Loss statement.
• Awareness of and control of food, beverage, and lab