Director Of Outlets - Franchised

Job Number 24024949
Job Category Food and Beverage & Culinary
Location Epicurean Atlanta Autograph Collection, 1117 West Peachtree Street, Atlanta, Georgia, United States VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management

Additional Information: This hotel is owned and operated by an independent franchisee, Mainsail Lodging. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
JOB SUMMARY

It is about grit. An attitude. An elevated level of respect for farmers, fishermen, growers, and makers. Curiosity to seek the means to the end. A commitment to understanding the process. Desire to nurture relationships. Here, we are moving beyond farm-to-table. At Epicurean Hotel Atlanta, it is from heart to hand to the soul of our guests. We are as devoted to our craft as the farmers, fishermen, makers, and growers we support. Always inquisitive, forever students of culinary origins. The back story comes before the glory. We are willing to try, willing to fail in order to improve, to be the best. If spirit can be visible on a plate, it is possible in our F&B Outlets. We surround ourselves with those who are like-minded and motivated to educate the palate for an appreciation of the source.

The Director of Outlets should be one who will embody the heart and soul of a true epicurean while caring deeply about our brand and community. Someone who acts as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our team members, guests, and community while simultaneously ensuring the success and profitability of Outlets. This leader is someone who brings a spirit of fun, authenticity, collaboration, and genuine hospitality to their life and work. We have poured passion, energy, and excitement into crafting an extraordinary place and brand and the Director of Outlets will be as inspired and passionate about this dynamic vision as we are. Care for people, a belief in the power of community, and the desire to create extraordinary experiences for our guest.

As Director of Outlets, you are not just serving guests amazing food and drinks; you are making our outlets truly unique. Each of our outlets features full-service bars with specialty cocktails, local craft beer on draft, and bottle wine selection encompassing a wide selection of regions and varietals. Our food will focus on the incredible bounties of all the southern regions with worldly inspiration.

ESSENTIAL FUNCTIONS

• Provide inspirational leadership with an emphasis on operations, food and service quality, people development, hospitality, cleanliness, and sales/profitability.
• Conduct daily huddles to inform team of the hotel happenings, announcements, daily specials, etc.
• Ensure team is in proper uniform/approved attire
• Champion the guest experience while instilling a culture of guest-first hospitality.
• Collaborate with kitchen management to ensure strict standards for cleanliness, food safety, sanitation, food presentation, preparation times, freshness, and recipe adherence are met.
• Conduct monthly beverage inventory to ensure cost accuracy and profitability.
• Control cash and other receipts by adhering to cash handling and recognition procedures in accordance with company policies and procedures.
• Prepare all required paperwork, including forms, reports and schedules, in an organized and timely manner.
• Continuously develop and motivate the team to deliver legendary customer service.
• Conduct formal and on-the-job training sessions for front of house team members to include food, service, and beverage training. Ensure team members are certified in each of the three during the onboarding process.
• Solicit guest feedback to understand guest needs and the needs of the local community.
• Utilize management information tools and analyzes financial reports to identify and address trends and issues in sales, promos, voids, labor costs, food costs and operational expenses.
• Ensure the company's policies and procedures are properly executed.
• Communicate effectively and ensure all policies, procedures and safety initiatives are known and followed by the team.
• Work with the kitchen management and mixologists to develop new menus to drive business and food trends with a goal of increasing business/profitability and ensuring repeat business.
• Supervise and/or participate in the cleaning of the front of house to meet all health, sanitation and ServSafe standards.
• Ensure that equipment is in proper working order; notify the maintenance department of any malfunctioning equipment.
• Meet with Director of Operations, Executive Chef and key team members to review assignments, anticipate business levels, changes and other information pertinent to the job performance.
• Ensure that assigned staff has reported to work; document any late or absent team members.
• Ensure the weekly forecast is done in a timely manner and the weekly schedule for the Outlets are also done accordingly.
• Recommend disciplinary, or other team-related actions in accordance with company policies. Alert senior management of potentially serious issues.
• Coordinate breaks for assigned staff.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the restaurant standards and delegate tasks accordingly.
• Follow handwashing and virus prevention protocols.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Supervise assigned staff and work with HR Director on performance and disciplinary issues.
• Maintain a sense of ownership for the outlets.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Supervise assigned staff and work with Director of Operations, and HR Director with performance and disciplinary issues.
• Maintain a sense of ownership for the restaurant
• Assist with service when necessary
• Arranging departmental meeting to communicate key information
• Handling employee payroll and scheduling Interact with outside contacts:
• Guests to ensure their total satisfaction
• Vendors to order supplies and equipment
• Health Department and other regulatory agencies regarding safety matters and kitchen inspections
• Other contacts as needed (professional organizations, community groups, local media)

JOB REQUIREMENTS

• 3 years in hospitality industry preferably.
• Education -high school diploma required.
• Food and beverage experience -three years preferred.

This company is an equal opportunity employer.

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The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today’s traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative – in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.