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Open nowPosted 40 days ago

Director of Restaurants and Outlets

ohmc1,000 open roles

Where
Omni Charlotte Hotel, 132 E Trade Street, Charlotte, North Carolina, United States of America
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Your applicationOpen nowDirector of Restaurants and Outletsohmc · Omni Charlotte Hotel, 132 E Trade Street, Charlotte, North Carolina, United States of America

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The clock on this job

Early applications get read.

7.8% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.7%1 day
  2. 3.5%3 days
  3. 7.8%7 days
  4. 14.6%14 days
  5. 34.1%30 days
This job: posted 40 days ago

The posting

Overview: To ensure proper training and supervision of all personnel, to deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. To provide senior level guidance, and support to the hotel’s Food and Beverage Outlets. Responsibilities: · Responsible for planning, evaluating, organizing, and directing the activities of all hotel restaurants and bars to include managers, and hourly staff. · Ensures that all policies, procedures, and guidelines are followed by department personnel. · Ensures that all departments meet all federal, state, and local regulations affecting the hotel, Food & Beverage operation, its associates and guests. · Knowledge of North Carolina liquor laws. Strong familiarity with beer, wine, and spirits; local knowledge preferred. · Provides the necessary training, motivation, and leadership for all department personnel. · Responsible for the department’s service scores, as measured by guest satisfaction surveys. · Responsible for all administrative duties which are necessary in the functioning of the department. · Consistent maintenance of/and refinement of service standards. · Correlation of all restaurant’s P & L statements, and financial information monthly. · Assists F&B Managers and Executive Chef /Sous Chefs in refinement of successful daily menu specials, holiday offerings & guest activations. · Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all front of house operations. · Assure unit management development through well planned cross training programs. · Review all purchase requests of unit managers prior to submittal to the Food and Beverage Director. · Consistent maintenance of environments of all outlets and related areas. · Maintenance of all outlet key control procedures. · Supervises end of month inventories of outlet managers, and coordinates with Food and Beverage Director and Purchasing Manager. · Assures adherence to cashier reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures and other related cashier reporting and accountability procedures. · Maintain adequate china, silver, and glassware inventories, including par levels and timely ordering, while managing costs effectively · Maintain adequate linen inventories for all outlets, maintain pars, place timely orders, and coordinate laundering with the Director of Housekeeping · Assures full adherence to forecasted productivity ratios by approving all weekly schedules prior to submittal to the Food and Beverage Director. · Hosts daily and weekly Food & Beverage meetings, manager meetings, pre-shift meetings, ATGT meetings, and post-shift meetings. · Performs any other duties assigned by management.   Qualifications: · Minimum of 5+ years progressive experience in Food & Beverage Management. · Leadership experience in a full service, luxury hotel, or four diamond hotel operation strongly preferred. · Must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities. · Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls. · Reading, writing, and oral proficiency in the English language required, must be able to communicate with guests and staff professionally and with empathy. · Ability to handle stressful situations, while maintaining a calm and welcoming demeanor. · Strong organizational skills with the ability to multi-task and provide guest follow up in a fast-paced environment. · Must have the ability to manage deadlines. · Must have the ability to delegate, effectively train and coach a team with diverse talents. · Must have proven selling, negotiating and presentation skills. · Must have highly developed customer service skills with strong attention to detail. · Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel, and Outlook. · Must possess a valid Manager's ServSafe and eTips certificates. · Maintain a professional business appearance, attitude, and performance. · Must have a flexible schedule and be willing to work nights, weekends, and holidays. · Must be able to lift/move up to 50lbs

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