Overview

Director Of Outlets - Food & BeverageWe believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.Rosewood Miramar Beach, a Rosewood Hotel, is looking for an extraordinary Director of Outlets - Food & Beverage. The Director of Outlets is the single point of accountability (SPA) for The Revere Room and The Manor Bar and is responsible for their financials, their profitability, hitting or exceeding goals, as well as motivating, coaching, and leading the teams in each. Ensures the venues are running effectively and meeting all company standards to include execution of service, guest interaction, atmosphere and cleanliness. Genuine passion for the hospitality industry and entrepreneurial spirit.Essential Duties and Responsibilities:Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.Provide exceptional service and ensure guest satisfaction.Manage a team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision.Maintain complete knowledge of:Dining and bar service etiquette following Forbes, LQA, and Rosewood Brand standards.Build, maintain and adjust restaurant reservation blocks in accordance to business levels to maximize revenue potential.All menu items, preparation method/time, ingredients, source of ingredients, sauces, portion sizes, garnishes, presentation, and prices.The characteristics and description of every wine/champagne by the glass and major wine/champagne by the bottle on the wine list.All liquor brands, beers and non-alcoholic selections available in all three outlets.Designated glassware and garnishes for cocktails.Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.Works closely with the Executive Chef, Resort Chef and The Manor House Culinary team to create exceptional culinary and guest experiences.Manage and direct all F&B associates.Ensure weekly work schedules are prepared in accordance with the department's labor standards and forecasts. Adjust schedules throughout the week to meet the business demands.Be able to confidently analyse and participate in weekly labor meetings.Ensure that staff report to work as scheduled. Document any late or absent employees in accordance with the attendance policy.Coordinate proper breaks for staff.Interview, hire and successfully onboard all new associates.Conduct 30, 60 and 90-day reviews as well as end of year performance appraisals for all leaders.Ensure that each outlet conducts 30, 60 and 90-day reviews as well as end of year performance appraisals for all associates.Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.Handle disciplinary problems and counsel employees according to resort standards.Ensure monthly 1-1 job chats are carried out for all associates and biweekly job chats are carried out for all leaders.Conduct and ensure a daily pre-shift meeting with staff and review all information pertinent to the day's business takes place consistently.Attend weekly, bi-weekly and monthly division and hotel meetings and cascade information to the team where appropriate.Ensure grooming and attire of staff fall in line with the companies standards and policies; rectify any deficiencies.Assign work and side duties to staff in accordance with dep