Director Of Outlets @ Luxury 4- Diamond AAA Rated Resort

Description

About US:

Located in the heart of Del Mar, L'Auberge is an award winning, luxury resort overlooking the Pacific Ocean from one of Southern California's most picturesque coastal Villages. Estate-style guest rooms and suites, a full-service spa, dreamy dining options, tennis courts and an inviting ocean-view pool are just a few reasons why you would be proud to work here!

The JOB:

The Director of Outlets is responsible for the management of all outlets at L'Auberge Del Mar, in accordance with hotel standards. Outlets include Adelaide Restaurant, Lobby Bar, Pool Bar, Lyric Cafe, Banquets, In Room Dining and Minibar. This person will direct, implement, and maintain a service and management philosophy, which serves as a guide to respective staff. Responsible for the entire positive guest dining and entertainment experience within hotel standards.

ESSENTIAL FUNCTIONS

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment.

Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction.

Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

Review the daily activities; check the following:

• House Count

• Forecasted covers for each outlet

• Purchases

• Meetings

• Appointments

• VIPs/special guests

Maintain complete knowledge of:

• All liquor brands, beers and non-alcoholic selections available in the Restaurant.

• The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

• Designated glassware and garnishes for drinks.

• All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.

• Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

• P.O.S. and manual system procedures.

• Daily house count, arrivals/departures, V.I.P.'s.

• Scheduled in-house group activities, locations and times.

• State liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

Meet with the Executive Chef to review daily specials and 86'd items; update board throughout shift and ensure that staff is aware of such. Periodically check with the Front Desk to review updates on house count and arrivals. Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.

Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction. Check the status of all orders and ensure that they are delivered within designated timelines. Monitor and ensure that all tables are cleared and reset according to department procedures. Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.

Assist restaurant staff with their job functions to ensure optimum service to guests. Conduct weekly training sessions on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff. Foster and promote a cooperative working climate, maximizing productivity and associate morale.

Establish the day's priorities and assign production and prep task to staff to execute. Review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift.

Ensure that staff reports to work as scheduled; document any late or absent associates. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard.

Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on line during service and assist wherever needed.

Ensure that Restaurant Staff are informed of 86'd items and amount of available menu specials throughout the meal period. Conduct a frequent walk- through of Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.

Monitor and ensure that all closing duties are completed to standard before staff signs out. Prepare daily/weekly payroll reports.

Prepare weekly work schedules for all personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.

Document pertinent information in the logbook and follow up on items notated during other shifts.

Assist in planning monthly departmental meetings. Attend weekly staff meetings, F&B meetings, pre-convention meetings, and B.E.O. review meetings.

Research local farm products, new suppliers, and special markets. Attend gourmet shows, food and wine meetings. Perform at special events and off-premise functions.

NON-ESSENTIAL FUNCTIONS

May perform other related duties as required.

YOU:

Your friendly, energetic, and professional personality will be part of ensuring our guests' stay is a memorable one.

Our Culture:

The Noble House Hotels & Resorts philosophy emphasizes "location, distinction and soul." Our properties are not a "one-size fits all". And neither are our team members. What makes L'Auberge Del Mar so special lies within our Team. We are a group of individuals that share a passion for hospitality. People who best fit are sharp, trustworthy team players. We let our personalities shine and we enjoy having fun!

The OFFER:

Our Team Members are our most important asset and that's reflected in our benefits. L'Auberge Del Mar is proud to offer a variety of benefits to support team members and their families including:

• A comprehensive Health Benefits Package to include Medical/Dental/Vision (including a MediExcel Plan)

• Supplemental benefits to select from such as Short-term Disability, Life Insurance, Hospitality Indemnity, Pet Insurance

• 401K Plan with Employer Match

• Paid Holiday/Vacation/Sick

• Bonus Incentive Plan

• Onsite Complimentary Parking

• Free Meals in EDR

• Team Member/Family/Friend hotel and restaurant discounts within Noble House Hotels & Resorts

• Career growth opportunities and recognition programs

• On Demand Pay- Your Pay Before Payday

At L'Auberge Del Mar, we take pride in supporting our initiatives towards Diversity, Equality, Inclusion and Accessibility. We have established a DEIA Committee to bring together a variety of thoughts, perspectives, and expressions. We would love for you to share yours with the Team.

Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Requirements

The individual must possess a 2-year degree or related Food & Beverage management experience.

Must have strong computer skills.

Manager Food Handlers and TIPs Certifications.

Previous experience in upscale casual food service and culinary training.

Certification of training in liquor, wine and food service.

Salary Description

$115,000-$125,000 Yearly