Director of Outlets

Description

La Bahia Hotel & Spa is searching for a dynamic Director of Outlets. The Director of Outlets will be responsible for the execution of all restaurant service ensuring that efficient and exceptional service is provided to all guests. This role will work collaboratively with other divisions, while overseeing all F&B restaurants including,

• High Tide will take center stage as La Bahia’s signature destination restaurant, a Pacific Rim-inspired concept. Using its location perched on the Pacific Ocean as its primary inspiration, High Tide will unveil a singular culinary experience marrying artistry and craftsmanship with local ingredients to tell the story of cultural cuisine across the Pacific.
• Low Tide Bar & Grill welcomes guests with a vibrant and convivial atmosphere, offering craft cocktails, live music and contemporary flavors.
• Pearl, the elegant London-inspired champagne bar, will provide an elevated imbibing experience with personalized libations, creative mixologists and a robust catalog of wines, champagnes and spirits.

RESPONSIBILITIES AND JOB DUTIES:

• Responsible for the ongoing restaurants operations, as well as assisting in refining, updating, and creating training and development tools to elevate the operating standards, practices, and F&B guest experience for the hotel.
• Assist in developing and executing the service standards, selling strategies and menu descriptions in cooperation with the Director of F&B.
• Inspire, coach, train, and develop the restaurant staff.
• Maintain a work environment that encourages teamwork and nurtures open communication, positive problem solving, growth and development, recognition and respect.
• Control labor through efficient planning, budgeting and maintaining staffing guidelines.
• Control expenses through strategic purchasing decisions and inventory control.
• Ensure that sanitation standards as set forth by the management, local, state and federal regulations are met.
• Operate within compliance for cleanliness and organization of all F&B areas.
• Effectively utilize systems such as Simphony and OpenTable as revenue management tools to maximize F&B profitability.
• Report monthly inventory and subpar levels to the Director of F&B.
• Train and maintain hotel policies and procedures for the F&B Department in conjunction with the luxury culture.
• Responsible for the development and effective implementation of all Standard Operating Procedures (SOP’s) and training tools for the restaurant outlets.
• Assist in developing programs for F&B team and responsible in overall execution.
• Must appropriately manage performance through effective open communication, development, training, coaching, counseling, guidance, or disciplinary action whichever is most appropriate.
• Perform or appropriately delegate administrative duties related to staffing/scheduling, POS system, daily reporting, cash handling, budget management and competitive surveying to direct reports.
• Must maintain and ensure payroll and service charge distribution is accurately managed and submitted on time to the Accounting team.
• Attends hotel staff meetings and coordinates with other department heads to ensure smooth operation.
• Stays current on local restaurant trends and communicates relevant information effectively to the team.
• Performs all other duties as assigned by management.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• (5) years or more minimum experience as Food & Beverage manager in a luxury hotel and/or resort overseeing multiple F&B outlets.
• Luxury resort experience preferred.
• Hotel opening experience a plus.
• Dynamic and entrepreneurial - able to lead a team to success by leading by example.
• Knowledge of local and state laws and regulations as it relates to food and alcoholic beverages, ensuring staff have been trained in responsible alcohol service (i.e. TIPS).
• Knowledge of luxury F&B service standards (Forbes 5 Star, AAA 5 Diamond), understanding of labor and F&B cost control, maintenance, merchandising, and accounting.
• Must possess excellent Beverage knowledge.
• Strong leadership skills; a natural motivator.
• Strong management reporting skills.
• Strong business acumen.
• Strong Communication Skills (written, verbal and formal presentation style).
• Strong problem-solving skills.
• Effective decision-making skills.
• Effective conflict management skills.
• Ability to influence others.
• Strong organizational skills.

SUPERVISORY RESPONSIBILITIES:

Manages the Restaurant leaders and staff, including setting the schedules. Is responsible for the overall direction, coordination and evaluation of all restaurant outlets. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

ABOUT US:

Nestled along the Pacific Coast, La Bahia Hotel & Spa celebrates its dramatic setting where the tip of Monterey Bay touches Sana Cruz's coveted Main Beach. Steeped in the romantic beauty of Spanish-Mediterranean architecture, locals and travelers alike will savor globally influenced cuisine, cocktails and wellness rituals infused with the region's agricultural bounty and coast-cultured Spirit.