Director of Outlets

Overview

 

Austin Hotel Downtown

 

Located in the Live Music Capital of the World, the Omni Austin Hotel Downtown is a walking distance from the 6th Street Entertainment District. Omni is a magnificently appointed luxury hotel with the heart of the thriving downtown business center at your doorstep; you’ll be just steps away from the Austin Convention Center and the Texas State Capitol. Omni Austin Hotel Downtown’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Austin Hotel Downtown’s commitment to serve our associates and nurture their growth has led to the company’s highest rating in associate satisfaction and an impressive internal promotion rate. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Austin Hotel Downtown may be your perfect match.

Job Description

Our Director of Outlets will be responsible for following Food and Beverage Outlets: Restaurant & Bar, Coffee Shop, In Room Dining, and the Pool. They will lead training, mentoring, interviewing and hiring the right talent to support an outstanding Food and Beverage Operation according to corporate standards of product and service.  Will also be responsible for MOD shifts at each outlet. They will ensure the overall sucess of our Outlets through guest satisfaction surveys and proper utilization of financial controls. 

Responsibilities

 

• Able to forecast following years budgeted revenue, labor cost, beverage cost, food cost and all related GL cost breakdowns.
• Able to forecast monthly revenue based on prior year budget, week to date actual.
• Create and implement quarterly marketing plans. Have completed 1 month prior to actual quarter needed.
• Monitor weekly Labor, food and beverage cost. Implement actions plans based on troubled areas of opportunity.
• Determine monthly staffing needs based on hotel, convention and business trends. Work with HR and fellow managers on hiring needs to determine correct course of hiring action.
• Work with executive chef on menu mix monthly trends to determine new menu items and seasonal changes.
• Work with the executive chef in an effort to ensure that all associates adequately understand menu offering and are able to sell it.
• Implement and follow up on all Issue Prevention related issues. Post Medallia scores weekly for staff.
• Conduct weekly meeting with fellow managers. Give direction on financial future, cost related issues and staff related issues.
• Follow up directly with guest concerning any Medallia issues related to the hotel restaurant, bar, pool, in room dining, and coffee shop/retail.
• Inspects establishment and observes workers and patrons to ensure compliance with occupational, health, and safety standards and local liquor regulations.
• Addresses guest complaints concerning service, food and beverages.
• Schedules dining reservations and arranges special services for diners.
• Greets guests, escorts them to tables, and provides menus
• Assigns work tasks and coordinates activities of dining room personnel, in room dining associates, pool associate and coffee shop associates to ensure prompt and courteous service to patrons.
• Inspects dining room serving stations, lobby bar serving stations and pool bar for neatness and cleanliness, and requisitions table linens and other dining room supplies for tables and serving stations.
• Trains dining room and beverage outlet employees in proper service etiquette.
• Schedules work hours and keeps time records of dining room workers.
• Assists in purchasing of beverages.
• Assist in forecasting and marketing for restaurant, pool, retail and bar.
• Directly supervise 15-20 employees in all front of the house departments.
• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
• Interviewing, hiring, and training employees.
• Planning, assigning, and directing work.
• Appraising performance.
• Rewarding and disciplining employees.
• Addressing complaints and resolving problems.
• Effectively manage the daily payroll processes in an effort to ensure proper management and profitability overall.
•  Consistent maintenance and refinement of service standards.
• Maintenance of adequate linen inventories for all outlets
• Maintenance of adequate front of the house uniform inventories for all outlets by proper forecasting and purchasing.
• Ensure consistent maintenance of corporate F&B policies and Procedures in all “front of the