Assistant Director of Outlets

ASSISTANT DIRECTOR OF OUTLETS

 

DEPARTMENT

Food and Beverage

 

JOB OVERVIEW

The Assistant Director of Outlets is responsible for all Food and Beverage Manager duties which include responsibility for maximizing profits of the F&B venues, scheduling employee shifts, training staff, assisting guests and maintaining consistently high levels of standards of service as well as assisting the Director of Outlets in their duties of managing the direction and organization of all day-to-day activities, operations, and services of all food and beverage outlets. As an effective leader, they will support, direct, and drive the management of our guest service experience, high volume pace, food and beverage quality, accurate record keeping of inventory, reservations, systems management, financial reporting, and team morale. In addition, in the absence of the Director of Outlets they will assume their role and responsibilities.

 

REPORTS TO

Assistant Director of Outlets

 

SUPERVISES

Front of House Team and Back of House Team when no BOH Manager is present

 

KEY RELATIONSHIPS

Internal:

·         Executive Team and all Managers, All F&B employees, All Culinary, Event Sales Team, Front Office Team, Reservations, GR Team, Finance Team, HR, Design, Housekeeping Team and all other relevant departments

External:

·         Restaurant customers, hotel guests/visitors, vendors, events guests, entertainers

 

WORK AREA

Kitchens, BOH Spaces, Employee Cafeteria, Café Standard, Garden, No Bar, Dining Room, Private Dining Room, In-Room Dining, Event Spaces: The Penthouse, The Overlook, The Perch

 

QUALIFICATIONS AND REQUIREMENTS

Essential:

·         Physical:

o   Able to traverse spaces throughout building as necessary

o   Able to work standing for a minimum of 10 hours a day

o   Periodical bending, kneeling and stretching

o   Able to pull, push, carry and lift at least 50 pounds

o   Must be able to seize, grasp, turn and hold objects with hands

·         Understanding: Ability to read, comprehend and carry out instructions according to established procedures

·         Comprehension: Fluent in the English language

·         Organizational Skills: Work efficiently, utilize multi-tasking, prioritize tasks

·         Hygiene and Sanitation: Adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures

·         Full awareness of DOH compliance (NYC DOHMH)

·         Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings

·         Extensive knowledge of Squirrel (POS System), Avero (Reporting Tool), SevenRooms (Reservations System), Unifocus (Payroll)

·         Able to maintain a high level of confidentiality

·         Can handle the pressure of a high volume, high energy venues

·         Strong communication (both written and oral) and management skills

·         Guest service oriented

 

Desirable:

·         Previous work experience in restaurant/bar management

·         Multi-lingual

·         ServSafe / Food Handler Certificate

·         Basic knowledge of Birchstreet (Ordering System) and Opera (Hotel Ops Platform)

 

ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES

·         Directly responsible for guest needs and service in all venues and related areas of the hotel

·         Ensure cleanliness, excellent service, and guest satisfaction as well as the appearance and upkeep in all outlets.

·         Will assist Director of Outlets in driving corporate objectives in a timely manner; collaborating and delegating duties and responsibilities as needed to guarantee successful completion.

·         Direct and coordinate company event sales functions.

·         Develop and coordinate event sales selling cycle and methodology.

·         Identify and develop new customers for products and services.

·         Research and develop strategies and plans which identify revenue opportunities.

·         Assist in the planning, development, and maintaining of the production, budget, growth, labor, and goals of all outlets, including but not limited to food and beverage menus items, recipes, other costs, and all food and beverage expenditure.

·         Analyze operational deficiencies and review with Director of Outlets to create Action plans to address problem areas.

·         Maintain and support the storage of outlet food, drink, supplies and equipment; keeping accurate inventory records.

·         Oversees and ensures the accurate and timely submission of F&B front of house’s payroll, including timecards.

·         Assist upper management in working with vendors and suppliers to ensure top quality and delivery of products and services from partnerships.

·         Works in conjunction with BOH staff and management to maintain profitability, quality, and positive guest feedback of food.

·         Communicates effectively with all other F&B managers and alternate hotel departments

·         Manage the team by working in conjunction with management to train, develop, coach, and discipline floor staff.

·         Assist and participate in the team’s recruiting efforts.

·         Delegates duties to management team in absence of Director of Outlets to facilitate day to day operation of outlets and be able to fulfill other duties assigned by management.

·         Ensures staff adherence to service standards, performance, and conduct per company standards and employee handbook/SOPs.

·         Responsible for accurate reporting of inventory, requisitions, stocking, and product.

·         Communicate effectively and professionally with management team to include relaying pertinent information to subordinates, communicating expectations and appreciation.

·         Responsible for training across all areas: Sequence of Service, Hygiene practices, DOH compliance and other best practices.

·         Investigate and resolve complaints regarding food quality, service, or accommodations; retraining or disciplining team as needed.

·         Partner cross-departmentally to assist in equipment maintenance and repairs and coordination of other services such as waste removal and pest control.

·         Perform other job-related duties as required by the Director of Outlets or General Manager of Hotel.

 

 

The statements in this job description are intended to represent the key duties and level of work being performed.  They are not intended to be ALL responsibilities or qualifications of the job, and are subject to change or modification without prior notice. This position is classified EXEMPT (per the Fair Labor Standards Act) and is not subject to overtime, in accordance with Federal and State Regulations.

 

The Standard, East Village is an Equal Opportunity Employer. All employment decisions are to be made without regard to race, color, age, sex, gender, sexual orientation, gender identity or expression, pregnancy, religion, creed, marital status, transgender status, partnership status, familial status, national origin/ancestry, alienage or citizenship status, mental or physical disability or medical condition, handicap, military status, veteran’s status, genetic information, unemployment status, status as a victim of domestic violence, status as a victim of sex offenses or stalking, employment status, sexual or reproductive health decisions, or any other status protected by federal, state, or local law (“Protected Characteristics”).

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