Director of Outlets (Finance)

Job Description Summary

The Director of Outlets is responsible for overseeing restaurant and bar operations and staff on a daily basis at Royal Sonesta New Orleans. This role includes the management of Desire Restaurant, Jazz Playhouse, Le Booze Bar, PJ's Coffee Shop, Oasis Pool Bar and Room Service. As a key department leader, the Director of Outlets will collaborate closely with the food and beverage and culinary management teams to ensure the successful execution of all operational activities. A primary focus will be placed on continuously enhancing both guest and employee satisfaction, while optimizing the financial performance of the department.

Job Description

Operational/Functional:

• Plan and direct all day-to-day functions of the Food and Beverage department and consistently meet and exceed established goals.
• Implement all hotel and company policies. Implement effective food and beverage and labor cost controls.
• Establish prices and menus for each F&B outlet based on profitability and local competition. Monitor the competition, review service satisfaction scores, and make appropriate recommendations to maintain the competitive edge.
• Write and test recipes. Create menus and food displays and provide guidelines for food presentation to kitchen staff.
• Work with the Catering department to develop special menus for functions and meet with meeting planners as requested.
• Assign and delegate task to managers of the different F&B sub-departments and ensure that profit objectives, service standards, food quality, safety and cleanliness standards are met and exceeded.
• Manage all service aspects of the Food and Beverage department.
• Maintain a professional atmosphere throughout the Food and Beverage division.
• Ensure all Sonesta safety and sanitation standards are adhered to; this includes all local liquor and food safety regulations.
• Review BEOs, make notes, develop and assign production and preparation tasks accordingly.
• Ensure that supplies are ordered, received, and properly stored. Maintain an inventory of supplies and kitchen equipment.
• Meet with guests to seek feedback and ensure food production meet and exceed guest expectations. Respond to guest complaints and ensure proper follow-up is completed.
• Maintain high standards of personal appearance and grooming.
• Perform other duties and projects as requested by management.

Skills and Knowledge:

• Customer and Personal Service: In-depth understanding of the principles and processes involved in delivering exceptional customer service, including assessing customer needs, meeting quality standards, and evaluating customer satisfaction.
• Financial Acumen: Proficient in economic and accounting principles, including P&L statements, operating budgets, financial forecasting, and the preparation of financial reports.
• Critical Thinking and Analytical Skills: Ability to analyze complex data, identify patterns, and develop effective solutions to problems, ensuring informed decision-making.
• Resource Management: Adept at overseeing material resources, including equipment, facilities, and supplies, to ensure optimal use and expenditure control.
• Leadership and Strategic Management: Knowledge of business management principles related to strategic planning, resource allocation, leadership techniques, and team coordination to drive business results.
• Food Production and Safety: Expertise in food production techniques, presentation standards, sanitation protocols, and proper handling of ingredients to ensure food safety and quality.

Core Work Activities

Managing Day-to-Day Operations:

• Estimate food, beverage, and supply needs, and oversee the timely procurement and ordering of necessary resources.
• Conduct pre-service briefings with the Chef and Restaurant Managers to ensure staff is well-informed on menu offerings, ingredients, preparation methods, and unique attributes.
• Maintain the highest standards of service and cleanliness across all areas of responsibility.
• Supervise the booking and service of private events, including restaurant parties, special functions, and room service orders.

Budgeting and Financial Management:

• Monitor departmental expenses to ensure alignment with budgeted goals, consistently seeking cost-effective solutions without compromising quality.
• Evaluate the impact of departmental performance on the overall financial success of the property, and adjust operations as needed to optimize profitability

Team Leadership and Development:

• Set ambitious yet achievable goals for team performance, providing guidance and support to foster a culture of excellence.
• Lead by example, demonstrating integrity, honesty, and exemplary decision-making, while cultivating an environment of mutual trust and collaboration.
• Identify team members' developmental needs and provide mentoring or coaching to enhance their skills and capabilities.
• Promote a positive atmosphere of guest service by setting a high standard for customer relations and ensuring adherence to all service protocols.
• Ensure all restaurant, bar/lounge, and room service staff comply with cash control, alcohol service, and sanitation policies.

Guest Service Excellence:

• Promote an atmosphere where guest satisfaction is paramount, proactively engaging with guests to gather feedback on food, service quality, and overall experiences.
• Respond to guest concerns and complaints in a timely, professional, and effective manner, striving for continuous improvement.
• Empower staff to go above and beyond in delivering exceptional service, and incorporate guest satisfaction metrics into ongoing team evaluations.

Human Resource and Staff Management:

• Provide clear guidance to staff on performance expectations, consistently monitoring progress and providing constructive feedback.
• Ensure fair and equitable treatment of all employees, while enforcing property policies consistently and fairly.
• Lead the hiring process for management and hourly positions, ensuring recruitment of individuals with the appropriate skills to meet operational needs.
• Conduct performance appraisals and foster an environment where staff feels supported and valued.

Additional Responsibilities:

• Maintain open communication with leadership and relevant stakeholders, providing timely updates on departmental performance and operational matters.
• Analyze operational data and outcomes to inform decision-making and continuously refine strategies for success.

Education and/or Experience

• A high school diploma or GED with at least six years of experience in food and beverage, culinary, event management, or a related professional area.
• OR a two-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related field, with a minimum of four years of relevant experience.

Certifications

Valid ServSafe Manager + Valid Louisiana Responsible Vendors License

The Director of Outlets plays a pivotal role in ensuring that Royal Sonesta New Orleans maintains its reputation for excellence, delivering exceptional dining and service experiences to all guests while upholding the highest standards of operational efficiency.

Additional Job Information/Anticipated

Pay Range

Benefits

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:

• Medical, Dental and Vision Insurance
• Health Savings Account with Company Match
• 401(k) Retirement Plan with Company Match
• Paid Vacation and Sick Days
• Sonesta Hotel Discounts
• Educational Assistance
• Paid Parental Leave
• Company Paid Life Insurance
• Company Paid Short Term and Long Term Disability Insurance
• Various Employee Perks and Discounts
• Hospital Indemnity
• Critical Illness Insurance
• Accident Insurance

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.