Omni Hotels

Director of Outlets

Omni Hotels • $80K — $95K *
Paradise Valley, AZ 85253In-Person
Hospitality & Recreation
Less than 5 years of experience
Today
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Job Overview by Ladders

Qualifications

  • 4+ years of food & beverage management experience in a luxury hotel or resort
  • Strong customer service, analytical, and communication skills
  • Proficient in training and coaching staff
  • Professional business appearance and demeanor
  • Current TIPS Certification and Food Handlers Card required
  • Physically able to work outdoors and lift up to 25 pounds consistently

Responsibilities

  • Ensure high-quality service standards across all F&B outlets
  • Oversee development and execution of training plans for Outlet Managers
  • Manage daily operations and staffing requirements for F&B departments
  • Coordinate and monitor table layouts and guest seating for optimal dining experience
  • Conduct regular inspections of cleanliness and adherence to standards across all venues

Benefits

  • Opportunities for professional development and training
  • Exposure to high-profile events and a diverse clientele
  • Collaborative work environment with focus on guest satisfaction
  • Potential to shape the vision and direction of F&B outlets
  • Employee recognition programs and performance-driven career advancement
Full Job Description
Director of Outlets

Overview:
  • Responsible for providing and maintaining high quality Omni service standards in all F&B outlet areas as well as pool operations to ensure effective operation of Prado Restaurant, M Bar, Taqueria Centro, Pool Outlets/Joya Terrace, Crave Cafe, and Restaurant In Room Dining. In conjunction with Director of Food & Beverage, oversee, mentor and guide all Outlet Managers in successful leadership of their assigned department. To include development of goals, training plans, etc. as necessary for each individual leader.


Responsibilities:
  • All liquor brands, beers and non-alcoholic selections available in Restaurant and Room Service
  • Designated glassware and garnishes for drinks.
  • All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
  • Weekly Specials and proper training with staff and assist with recruiting and hiring associates for F&B outlets.
  • Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
  • O.S. and manual system procedures if system is down.
  • Daily house count, arrivals/departures, V.I.P.'s.
  • Scheduled in-house group activities, locations and times.
  • Correct maintenance and use of equipment.
  • All department policies/service procedures.
  • Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
  • Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
  • Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
  • Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.
  • Check stock of liquor and order shortages noted. Ensure wines are received, properly stored and kept secured.
  • Review sales for previous day; resolve discrepancies with Finance Department. Track revenue against budget.
  • Work closely with Executive Chef and Food & Beverage director in setting vision and meeting goals and property activations/events.
  • Periodically check with the Front Desk to review updates on house count and arrivals.
  • Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
  • Ensure that staff reports to work as scheduled. Document any late or absent employees.
  • Coordinate breaks for staff in accordance with hotel guidelines.
  • Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks.
  • Monitor the preparation of station assignments, ensuring compliance to departmental standards.
  • Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
  • Inspect grooming and attire of staff; rectify any deficiencies.
  • Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.
  • Constantly monitor staff performance in all phases of service (MOS) and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
  • Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
  • Inspect all aspects of the Restaurant and bar environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
  • Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
  • Review the reservation book, pre-assign designated tables and follow up on all special requests.
  • Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
  • Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
  • Monitor and assist Host(ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.
  • Anticipate heavy business times and organize procedures to handle extended waiting lines.
  • Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
  • Be familiar with all Hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
  • Monitor and handle guest complaints by using the Power of One and ensuring guest satisfaction.
  • Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
  • Check the status of all orders and ensure that they are delivered within designated timelines.
  • Monitor and ensure that all tables are cleared and reset according to department procedures.
  • Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
  • Assist Restaurant staff with their job functions to ensure optimum service to guests and skills certification training while monitoring licenses/certifications of associates.
  • Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.
  • Take record and confirm Restaurant reservations/cancellations in accordance with departmental standards.
  • Access all functions of the P.O.S. system in accordance to specifications. Restock journal tape and change ribbons as needed.
  • Handle voided checks in accordance with Finance Department procedures.
  • Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Finance Department standards.
  • Issue manual checks when the system is down and ensure accountability of such.
  • Run system closing reports and ensure that all servers' checks are closed before they sign out.
  • Ensure all closing duties for staff are completed before staff sign out.
  • Conduct a formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
  • Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to Hotel standards.
  • Foster and promote a cooperative working climate, maximizing productivity and employee morale.
  • Respond to all calls on your hotel issued 2-way communication device promptly.
  • Prepare and submit daily/weekly payroll and tip distribution records.
  • Contact Ideal Services for maintenance repairs to be submitted to Synergy for Engineering. Contact Engineering directly for urgent repairs.
  • Document pertinent information in department logbook (daily recaps)
  • Complete all paperwork and closing duties in accordance with departmental standards.
  • Review status of assignments and any follow-up action with on-coming supervisor.
  • Prepare weekly forecast of revenues, covers, and labor costs.


Qualifications:
  • At least 4 years of food & beverage management experience in a luxury hotel or resort setting is required
  • Must have strong customer service, analytical, communication, presentation, training, coaching and organizational skills
  • Maintain a professional business appearance, attitude, and performance
  • Required to hold a current TIPS Certification and Food Handlers Card at all times at managerial level
  • Ability to work outdoors in varying weather conditions
  • Ability to stand and walk for periods of time and lift up to 25 pounds consistently

About Omni Hotels

Omni Hotels & Resorts is an American privately held, international luxury hotel company based in Dallas, Texas. The company was founded in 1958 as Dunfey Hotels, and operates 60 properties in the United States, Canada, and Mexico, totaling over 20,000 rooms and employing more than 23,000 people. The company is owned by Robert Rowling's TRT Holdings, who bought the company in 1996 from World International Holdings, Ltd. (WORLDHOTELS).
Learn more about Omni Hotels
Size
17,600 employees
Industry
Hospitality & Recreation
Founded
1983
* Ladders Estimates

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