Director of Outlets
Company: Pacific Hospitality Group
Location: La Jolla
Posted on: November 22, 2021
Estancia La Jolla Hotel & Spa is seeking an enthusiastic,
hospitable, and dynamic individuals to join our team as a Director
of Outlets! Are you an individual who enjoys variety and working in
a fast-paced service environment? Do you enjoy working in a team
oriented culture where providing outstanding and consistent quality
service to others is appreciated? Are you attentive to details and
have excellent follow through? If the answer is YES, Estancia La
Jolla Hotel & Spa is looking for you! The Director of Outlets is
responsible for managing the entire restaurant and bar operations.
Duties & Responsibilities Primary Responsibilities/Essential
Functions: 1. Provides guidance and direction to ensure overall
departmental success. Manages subordinate managers/supervisors in
all food and beverage areas. Responsible for the overall direction,
coordination, and evaluation of these units. Carries out
supervisory responsibilities in accordance with the organization's
policies and applicable laws. Responsibilities include
interviewing, hiring, and training team members; planning,
assigning, and directing work; appraising performance; rewarding
and disciplining team members; addressing complaints and resolving
problems. Responsible for planning department goals and directing
team members to achieve results. 2. Participates in the hiring
process by interviewing potential team members and selecting those
that best meet staffing needs. Participates in management training.
Follows all Human Resources policies. Ensures staff receives any
required training or attends mandatory meetings. 3. Prepares annual
budget. Achieves budgeted revenues, controls expenses and maximizes
profitability within assigned areas. Utilizes corporate approved
computer programs to analyze forecasts, cost and revenue reports.
Makes decisions and takes action based on that information to
maximize profitability. Ensures quality and portion control while
minimizing waste or loss of supplies to maintain profitability. 4.
Maximizes profitability by optimizing menu prices and selection.
Assist in developing and implementing new menu ideas, wine list,
pricing and marketing programs. 5. Ensures guests receive
outstanding, consistent, exceptional service by circulating through
each dining area. Seeks opportunities to improve satisfaction and
immediately handles any guest concerns or complaints. 6. Ensures
all dining, service and kitchen areas are clean and properly set
up. Maintains sufficient inventory of food, supplies and equipment
and orders as needed. Participates in weekly/monthly inventories.
Prepares and submits liquor and supply orders. Ensures equipment is
properly maintained. Ensures compliance with all food and beverage
regulations. 7. Monitors SOPs to ensure consistent exceptional
service is provided. Assists in developing and updating policies
and procedures. Participates in weekly meeting with Food & Beverage
Management Team to ensure weekly goals, challenges, and service
standards are met. 8. Ensures department follows all standard food
handling, TIPS, sanitation and health department guidelines. 9.
Follows all safety policies and procedures. Acts on reports of
potential safety issues or whenever observed and takes immediate
action to resolve in emergency situations. OSHA laws require the
use of Personal Protective Equipment (PPE) when performing work
duties that have the potential of risk to your health or safety.
Team members will be trained in the proper use and care of assigned
PPE if applicable. The hotel provides the required PPE. Team member
has responsibility to report defective, damaged or lost PPE or
equipment that does not fit properly to their Manager. Maintains
strict compliance with hotel's Hazardous Material (HAZMAT) program
and familiarizes self with current MSDS. 10. Reporting to work as
scheduled (on time and on regular basis) is an essential function
of the job. Other Responsibilities/Supportive Functions: 1. Makes
merit decisions within budget or established guidelines. Determines
promotions or reclassifications within company policy. 2. Approves
leave and time away from work within company policy. 3. Responds to
guest inquiries and coordinates special arrangements and requests.
4. Resolves guest complaints within scope of authority, otherwise
refers the matter to upper management. Notifies supervisor and/or
Security of all unusual events, circumstances, missing items, or
alleged theft. 5. Ensures that minors and intoxicated persons are
not served alcoholic beverages. Notifies management of any problems
resulting from guest complaints, intoxication or disruptive
behavior. Note: This job description is not intended to be
all-inclusive. Team Members may perform other related duties as
required to meet the ongoing needs of the organization. Management
reserves the right to add, modify, change or rescind work
assignments and to make reasonable accommodations as needed.
Qualifications (relevant experience, education and training): 1.
High school diploma or general education degree (GED), or
equivalent combination of education and experience. Bachelor's
degree in Hospitality Management desired. 2. Five or more years of
related and progressive Food & Beverage experience with two years
as a Manager in similar setting. 3. Possess solid knowledge of
restaurant and banquet management, hotel service standards, guest
relations and etiquette. Ability and experience in successfully
leading and coordinating staff in a high volume, time sensitive
environment. Requires ability to lead others in the department by
mentoring and providing training that results in staff that
meets/exceeds guest expectations and provides a high level of guest
satisfaction. 4. Ability to develop and maintain effective
operating and control processes designed to attain maximum
operating efficiency while ensuring adherence to established
operating criteria. 5. Completes required training as scheduled. 6.
Ability to monitor labor as required by anticipating business
activity while ensuring positions are staffed when and as needed
and labor cost objectives are met. 7. Requires ability to serve
needs of guests through verbal face-to-face interactions. Contacts
sometimes contain confidential/sensitive information so requires
ability to use discretion. Must demonstrate positive attitude and
professional demeanor. Requires strong communication and
interpersonal skills and commitment to a high level of guest
satisfaction. 8. Uses logic and reasoning to identify the strengths
and weaknesses of alternative solutions, conclusions or approaches
to problems. Requires attention to detail. Must be able to solve
problems and remain calm and alert if dealing with difficult guest,
during busy activity periods or in an emergency situation. 9.
Requires working knowledge of MS Office applications and ability to
learn and use telephone and computer systems used at the hotel. 10.
Strong attention to detail and the ability to handle multiple
tasks. Ability to solve practical problems and deal with a variety
of concrete variables in situations where only limited
standardization exists. Ability to interpret a variety of
instructions furnished in written, oral, diagram or schedule form.
11. Ability to read, analyze, and interpret general business
periodicals, professional journals, technical procedures, or
governmental regulations. Ability to write reports, business
correspondence, and procedure manuals. Ability to effectively
present information and respond to questions from groups of
managers, team members, guests and the general public. Must be able
to speak, read, write and understand English to communicate with
management, team members and guests. Bilingual Spanish a plus. 12.
Must complete TIPS-- (Training for Intervention Procedures) alcohol
awareness certification as scheduled upon employment. Must have a
valid current Food Handlers Card or willingness and ability to
obtain one within 30 days of employment. Must obtain Serve Safe
Certificate within 90 days of employment. 13. Due to the cyclical
nature of the hospitality industry, team members may be required to
work varying schedules to reflect the business needs of the hotel.
Work schedules will include working on holidays, weekends and
alternate shifts. 14. Must maintain a clean appearance and
professional demeanor. Estancia La Jolla Hotel & Spa is an equal
opportunity employer M/F/V/D. Job Details Reference # 42606 Posted
on 11 Oct 2021 Location(s) Estancia La Jolla Hotel & Spa - La
Jolla, CA Department Food & Beverage Career level Management
Hours/Status Full-time More details (document)
Keywords: Pacific Hospitality Group, San Diego , Director of Outlets, Executive , La Jolla, California
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