Outlet Manager

Develop, implement and maintain quality standards for Outlets. Responsibilities include, but are not limited to organizing and conducting pre-shift and departmental meetings, scheduling and directing staff in their work assignments, creating forecast and revenue reports, and interacting pro-actively and positively with guests. Responsible for hiring, training, and direction of department associates. Coordinate activities with other departments in order to facilitate increased levels of communication and guest satisfaction.
Work with the individual outlet managers concerning food and beverage quality, service, cleanliness, merchandising and promotions.
Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments.
Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Organize special events in the restaurant such as receptions. Maintain communication with all departments to ensure customer service needs are met. Develop, implement, and change menu items on an as-needed basis.
Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures. Review, prepare and update forecasts as needed.
Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.
Assist managers in training and development of staff in order to provide most positive customer service and employee well being. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.

High school or equivalent education required. Bachelor's Degree preferred.
Minimum of three years food and beverage service background and with at least one-year restaurant management required.
Luxury experienced preferred
Ability to obtain and/or maintain any government required licenses, certificates or permits