Job OverviewAt The Ritz-Carlton Chicago, the Director of Outlets brings refinement, poise, and quiet competence to every moment of the guest journey. Through this work, the work involves delivering hospitality that reflects The Ritz-Carlton's enduring values. The Director of Outlets plans and manages the Restaurants, Room Service and Lounge in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurants, Room Service and Lounge. The Director of Outlets treats every guest as a treasured visitor and every colleague as a partner in delivering an extraordinary experience.
Responsibilities- Manage the human resources within the division. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
- Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
- Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
- Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
- Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
- Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.
- Monitor food and liquor requisition and food waste.
- Spot check par levels/inventory.
- Prepare maintenance requests and follow-up.
- Maintain condition of the restaurant(s), room service, bar(s), and lounge(s).
- Ensure bar controls.
- Participate in weekly resume meetings.
- Work closely with and collaborate with property culinary team and property sales team.
- Manager on Duty responsibilities.
- All other duties as assigned, requested or deemed necessary by management.
SUPERVISORY DUTIESQualificationsEducation/Formal Training- A four-year college degree or interaction education/experience
Qualifications- Four to five years of employment in a related position with this company or other organization(s)
Knowledge/Skills- Requires advanced knowledge of the principles and practices within the food and beverage/hospitality profession.
This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. May perform other duties as assigned.BenefitsIndependent PTO plan
Medical, dental, & vision insurance
Eligible to participate in the Company's 401(k) program with employer matching
Flexible spending accounts options
Basic Life and AD&D insurance
Short-term disability options
Employee Assistance Program
Great discounts on Hotels, Restaurants, and much more
$80k - $90k/Annually
