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Director of Outlets

Location: Daytona, FL, 32118

Position Summary

The Director of Outlets is responsible for the overall leadership, strategic direction, and operational excellence of all Food & Beverage outlets. This role ensures that each outlet delivers exceptional guest experiences, meets financial goals, and operates in full compliance with brand standards, company policies, and health/safety regulations.

Financial Management

• Manage outlet budgets, cost controls, labor management, and forecasting.
• Drive revenue generation through menu engineering, promotions, upselling programs, and guest engagement initiatives.
• Review daily, weekly, and monthly financial performance and take corrective actions as needed.

Staff Management

• Recruit, train, coach, and develop outlet managers and frontline teams.
• Create staffing schedules that align with business demands while controlling labor costs.
• Conduct performance evaluations and foster a culture of accountability, teamwork, and continuous improvement.

Guest Experience

• Maintain a strong presence on the floor during peak periods to ensure guest satisfaction.
• Identify and resolve guest concerns promptly and professionally.
• Drive guest satisfaction metrics by monitoring feedback, reviews, and survey results.

Quality & Compliance

• Ensure compliance with local health department regulations, liquor laws, and safety standards.
• Maintain accurate inventories and ensure proper product rotation, storage, and waste control.
• Oversee cleanliness, equipment maintenance, and property standards.

Strategic Planning

• Work closely with the Executive Chef, Director of Food & Beverage, and other departments to develop concepts, menus, and service enhancements.
• Lead new outlet openings, renovations, and service upgrades.
• Create and implement long-term operational strategies that improve efficiency and profitability.

Qualifications

• Bachelor’s degree in Hospitality Management or related field preferred.
• 5+ years of progressive food & beverage management experience, preferably in a hotel or resort environment.
• Strong financial acumen and understanding of F&B cost controls.
• Ability to lead large teams across multiple outlets.
• Excellent communication, leadership, and problem-solving skills.
• Knowledge of POS systems, labor management systems, and Microsoft Office Suite.

Physical Requirements

• Ability to stand or walk for extended periods.
• Ability to lift up to 25 lbs occasionally.
• Flexibility to work weekends, holidays, and extended hours as business demands.

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