The Opportunity:

HYPSI & BAR DAPHNE seeks a passionate Director of Outlets to join the team. In this role, you will be collaborating closely with the broader Hotel Daphne operations team, reporting to the General Manager, while overseeing the day-to-day operation and the execution of special events. You will be part of a team that takes pride in celebrating creativity and delivering exceptional guest experiences.

The Role:

The Director of Outlets is responsible for...

This individual will lead the F&B management and hourly team on-site, ensuring we are not only providing exceptional service, excellent food and beverage quality, and a collaborative work environment for all.

The Director of Outlets is a highly visible role that reports to the Hotel General Manager with support from our Bunkhouse corporate F&B leadership team. The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. Food & Beverage leaders must develop and maintain the company's culture, values, and reputation in the public eye, and with all staff, guests, vendors, and partners.

Key Responsibilities:
• Responsible for short and long-term planning and the management of the Food and Beverage operations in the front and back of the house
• Develop high standards of service, presentation and cleanliness standards
• Lead and assist in the recruitment and selection of your staff for bartenders, barbacks, servers, hosts, etc.
• Direct and oversee development of employees
• Hire, train, empower, coach and counsel, performance, and salary reviews
• Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations
• Coordinate food and beverage operations for your restaurant and other hotel departments to ensure efficient guest service
• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality
• Implement procedures to increase guest and associate satisfaction
• Exercise quality control for both food and beverage
• Maintaining Bunkhouse/Hyatt standards of service and ensure their implementation
• Performing daily walk-through to ensure full compliance with Department of Health regulations and Hyatt Corporate standards
• Maintain communications with Corporate Staff
• Coach and counsel employees to reflect Bunkhouse and Hyatt service standards and procedures
• Train and lead the monthly inventory process, ensuring existing partnership with finance department is elevated

Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.

Experience Required:
• Leadership in an upscale Restaurant experience preferred, seeking 5+ years of managing and leading a team
• Strong knowledge of food, beverage, and service standards
• Private and small event execution
• Experience in menu engineering and cost evaluation
• Experience in POS programming and maintenance
• Payroll and tip handling experience
• Must be able to navigate all food and beverage areas and consistently perform essential job functions.
• Proficiency in using moderately complex computer systems is necessary.
• Ability to assess product quality through smell, taste, and appearance is essential
• Serve safe or similar food safety certification

Experience Preferred:
• Boutique and or Luxury Hotel restaurant experience a plus but not required
• Dining & Beverage programming experience such as holiday planning, dj booking, marketing support
• Toast POS proficiency
• Evention and UKG or similar payroll system use
• Wine certificate such as WSET or similar