Director Of Outlets
The Director of Outlets is responsible for providing strategic and operational leadership for all resort food and beverage outlets at South Seas Resort. This position oversees the daily operations, financial performance, service excellence, and leadership of multiple restaurants, bars, lounges, pool venues, grab-and-go concepts, and future outlet operations across the resort.
Reporting directly to the Director of Food & Beverage, the Director of Outlets serves as a highly visible, hands-on leader who is actively engaged in daily operations. This role leads by examplespending significant time in the outlets coaching managers, engaging with guests, supporting associates, and ensuring exceptional execution of service standards. The Director of Outlets partners closely with Culinary leadership to deliver memorable dining experiences while driving operational efficiency, profitability, associate engagement, and guest satisfaction.
As South Seas Resort continues its transformation and reopening, this leader will play a critical role in opening new concepts, developing high-performing teams, implementing operational standards, and creating exceptional dining experiences that reflect the resort's luxury hospitality brand.
Operational Leadership
- Provide strategic oversight and daily operational leadership for all resort restaurants, bars, lounges, pool outlets, grab-and-go venues, and seasonal food and beverage operations.
- Lead by example by maintaining a consistent presence throughout all outlets, providing hands-on coaching and operational support during meal periods and peak business levels.
- Ensure all outlets consistently deliver exceptional guest experiences while maintaining South Seas service standards.
- Monitor outlet performance and implement operational improvements to maximize efficiency, quality, and profitability.
- Ensure compliance with resort operating procedures, brand standards, sanitation regulations, and responsible alcohol service.
Leadership & Team Development
- Recruit, hire, coach, mentor, and develop Restaurant Managers, Assistant Restaurant Managers, Supervisors, and outlet leadership teams.
- Foster a culture centered on hospitality, accountability, teamwork, engagement, and continuous improvement.
- Conduct regular leadership meetings, performance reviews, coaching sessions, and succession planning initiatives.
- Establish clear performance expectations and hold leaders accountable for operational results.
- Promote a positive workplace culture focused on associate development and retention.
Guest Experience
- Serve as a visible hospitality leader, actively engaging with guests throughout the resort.
- Resolve guest concerns promptly and professionally while empowering outlet leaders to exceed guest expectations.
- Monitor guest satisfaction metrics and implement action plans to continuously improve service delivery.
- Ensure consistency in food quality, beverage presentation, cleanliness, ambiance, and overall dining experiences across every outlet.
Financial Management
- Drive revenue growth and profitability across all food and beverage outlets.
- Manage labor costs, scheduling, productivity, and operating expenses while maintaining exceptional service standards.
- Analyze financial statements, labor reports, inventory results, and key performance indicators to identify improvement opportunities.
- Collaborate with the Director of Food & Beverage and Culinary leadership on forecasting, budgeting, menu engineering, pricing strategies, and promotional initiatives.
- Ensure accurate inventory controls, purchasing practices, and cost management procedures.
Culinary & Cross-Functional Partnership
- Partner closely with the Executive Chef and culinary leadership to ensure seamless collaboration between front-of-house and back-of-house operations.
- Support menu development, seasonal offerings, wine and cocktail programs, and special dining events.
- Coordinate closely with Banquets, Recreation, Marina, Retail, Golf, Front Office, and Marketing to support resort programming and guest experiences.
Operational Excellence
- Ensure compliance with all health department regulations, food safety standards, OSHA requirements, and company policies.
- Monitor facility conditions and partner with Engineering to maintain outlet appearance and functionality.
- Oversee opening and closing procedures, cash controls, inventory management, and operational audits.
- Lead outlet openings, renovations, and operational transitions as the resort continues to expand.
Additional Responsibilities
- Support resort-wide events, holiday programming, VIP experiences, culinary festivals, and special activations.
- Perform other duties as assigned by the Director of Food & Beverage.
What are we looking for?
Qualifications
- Bachelor's Degree in Hospitality Management, Business Administration, or related field preferred.
- Minimum of 7 years of progressive Food & Beverage leadership experience within a luxury resort, full-service hotel, or destination hospitality environment.
- Minimum 35 years leading multiple restaurant outlets and management teams.
- Demonstrated experience managing high-volume, multi-unit food and beverage operations.
- Strong financial acumen, including budgeting, forecasting, labor management, food and beverage cost controls, and P&L analysis.
- Proven ability to develop leaders, build high-performing teams, and improve operational performance.
- Experience with POS systems, inventory management software, Microsoft Office Suite, and restaurant technology platforms.
- Extensive knowledge of food safety regulations, responsible alcohol service, and hospitality best practices.
Physical Requirements
- Frequently stand and walk throughout the resort for extended periods.
- Lift and carry up to 30 pounds occasionally.
- Work indoors and outdoors in varying weather conditions.
- Occasionally bend, reach, climb stairs, and perform other physical activities associated with restaurant operations.
Schedule Requirements
Food & Beverage leaders are expected to maintain flexible availability, including evenings, weekends, holidays, and peak resort periods. This position requires a visible operational presence during high-volume service periods and the ability to respond to guest or operational needs outside of regularly scheduled hours.
