Director Of Outlets (Food & Beverage) - Bristol, Tn

The Bristol Hotel has an exciting opportunity for a Director of Outlets, overseeing Vivian's Table our steakhouse-concept restaurant, LUMAC Rooftop bar & lounge and Banquet operations.

Overseeing the Front of the House operations, the Director of Outlets is responsible for maintaining a profitable department with high-quality products and exceptional service levels. The Director of Outlets is expected to generate ideas to promote business, foster a positive work environment with low turnover, maintain revenue and payroll budgets, and meet budgeted productivity while delivering the highest service levels in multiple dining atmospheres.

JOB SPECIFICS

• Support the F&B leaders in day-to-day operations, including working shifts with the team members, maintaining service standards, and continuing to develop and train on service standards.
• Oversee hiring, interviewing, and training of FOH employees
• Developing manager's leadership, financial, and operational skills through hands-on training and 1:1 meetings.
• Work with our Executive Chef to ensure the F/BOH mutually understands and executes food quality and service standards.

About Bristol, VA/TN

Bristol is a twin city that straddles the Virginia/Tennessee state line, which runs the length of State Street in our historic downtown. Bristol, recently named the Most Charming Town in America by ShopOnMain.com, is uniquely situated within a day’s drive of half the United States’ population. ​

Bristol offers an exceptional quality of life, with low cost of living (15% below the national average) and moderately priced real estate. Located in the foothills of the Appalachian Mountains, four distinct seasons and a temperate climate offer abundant opportunities for outdoor recreation. This favorable location, which boasts a sound infrastructure and a population with a strong work ethic, make Bristol an extremely desirable place to live.

To perform this job successfully, an individual must be able to perform each essential duty.

PRIMARY RESPONSIBILITIES

• Monitor industry trends, take appropriate action to maintain a competitive and profitable operation, including updating beverage lists and menu items as necessary;
• Prepare the F&B budget and monitor department performance accordingly;
• Work with the Executive Chef and keep informed of F&B issues as they arise;
• Coordinate and monitor all phases of loss prevention in the F&B department, conduct monthly inventories, and research any cost variances to budget;
• Comply with all local liquor laws, and health and sanitation regulations;
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals;
• Conduct daily shift meetings, monthly departmental meetings, and ensure on-going guest service training and compliance of SOP’s and personal appearance standards;
• Conduct and/or attend all required meetings, including pre-event and post-event meetings;
• Provide employees with the training, tools, and environment they need to deliver an exceptional fine dining experience;
• Develop and implement strategies and practices that support employee engagement;
• Maintain product consistency by conducting inspections of seasonings, portions, and appearance of food;
• Prepare and submit required reports in a timely manner.

GUEST SERVICE & SATISFACTION

• Create an unforgettable dining experience in the restaurant and the banquet facilities;
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner;
• Actively participate in all hotel required meetings and trainings;
• Maintain high standards of The Hotel’s personal appearance and grooming requirements.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions;
• Must be effective in handling problems, developing a positive departmental culture, including anticipating, preventing, identifying and solving problems as necessary;
• Perform other duties as requested by management.

JOB REQUIREMENTS

• College degree and five years of related experience in a food and beverage capacity;
• Strong verbal and written communication skills;
• Significant attention to detail;
• Complete understanding of NOI profitability and budget goals;
• Knowledge of F&B preparation techniques, state health department rules and regulations, and state liquor laws and regulations;
• Computer skills required – experience with Hotel information systems preferred;
• Excellent guest service skills;
• Demonstrated commitment to diversity and success in working with diverse constituencies to support an inclusive environment.
• Strong and effective interpersonal skills including the ability to listen well and demonstrate sensitivity to and respect for individual needs.

Job Type: Full-time

Pay: $70,000.00 - $80,000.00 per year

Benefits:

• Flexible schedule
• Paid training

Schedule:

• Monday to Friday
• Weekends as needed

Experience:

• Restaurant management: 5 years (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Ability to Relocate:

• Atlanta, GA: Relocate before starting work (Required)

Work Location: In person