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Director of Outlets | Brasada Ranch
2 months ago
Director of Outlets | Brasada Ranch
(Columbia Hospitality Executive Search)
Job Overview
Brasada Ranch is a rustic, elegant retreat for Members, Resort Guests, and our Team Members. Spread out across 1,800 acres of natural beauty, amid the rolling hills and rugged high desert of Central Oregon, you’re surrounded by panoramic views of the towering Cascade Peaks while working alongside talented people delivering extraordinary experiences.
Our Team is truly the heart and soul of Brasada Ranch, and they’re the reason we win awards like Conde Nast Traveler’s Best Resort in the Pacific Northwest for the past three years and Travel + Leisure’s World’s Best Award. We know our people are instrumental to our success, so we offer competitive pay, great staff perks, and a culture that encourages fulfillment at work and in life.
Perks
Medical, dental, vision benefits available
401k with company match
Flex-Rewards benefit up to $1,000 annually
Free golf access for all team members
Discounts at all F&B outlets and all retail
Athletic Center day pass for family annually
Discounted spa treatments
Invitations to team events and parties
Role Description
The Director of Outlets functions as the Strategic Executive Business Leader of the Resort’s front of house Food and Beverage operation including all outlets and banquets. The Director of Outlets oversees the development and implementation of departmental strategies and ensures implementation of the Resort’s service strategy, training culture, service standards and expectations. The position ensures Revinate and other service indicator scores are kept at optimum levels. The Director of Outlets is responsible for fostering a positive culture within the F&B department and is an ambassador for the resort. The Director of Outlets develops and implements Resort-wide strategies that deliver products and services to meet and exceed the needs and expectations of Brasada Ranch’s Members and guests, and its Team Members.
General Responsibilities
Provide leadership and management for all Food and Beverage personnel and develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution
Ensures that regular, on-going communication is happening in all areas of food and beverage (e.g., pre-meal briefings (servers and culinary), and quarterly departmental meetings). Continually communicates a clear and consistent message regarding departmental goals to produce desired results
Sets expectations and holds food and beverage Leadership Team accountable for demonstrating desired service behaviors. Ensures Member and guest expectations are met or exceeded from beginning to end of service experience. Approaches F&B operation as being very hands on and leads by example.
Empowers Associates to provide excellent Member and guest service. Establishes guidelines so Team Members understand expectations and parameters and provides on-going training to understand and meet Member and guest expectations
Is highly visible and interfaces with Members and guests on a regular basis to obtain feedback on quality of food & beverage products, service levels and overall satisfaction; effectively responds to and resolves problems and complaints
Observes service behaviors of Associates and provides feedback to individuals and/or managers; continuously focuses on improving service performance.
Reviews Revinate, Member and guest satisfaction results and other data to identify areas of improvement. Reviews findings with F&B Team and ensures appropriate corrective action is taken; shares plans with Resort leadership.
Ensures that a Member recognition program is in effect throughout all F&B areas; maintains and updates Jonas Member profiles to include F&B likes, allergies etc.
Develops and manages Food and Beverage Annual Operating Plan and budgets in collaboration with Hotel General Manager.
Reviews RealView financial reports to determine how Food and Beverage is performing against budget. Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance
Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed; reviews meal period covers, and average check on a daily basis
Coaches and supports F&B leadership team to effectively manage departmental schedules, wages, F&B cost of goods and controllable expenses such as outlet supplies, uniforms, etc. Focuses on maintaining profit margins without compromising Member or guest satisfaction
Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
Ensures cash control and liquor control policies are in place in all outlets
Researches and analyzes new products and pricing and services of competition. Introduces ideas to leadership team to enable property to remain competitive
Works with direct reports to develop promotions, food and wine pairings, menu items and presentations
Responsible for proper inventory control of food, beverage, china, glass and silver, ensuring adequate inventory levels to meet operational needs
Ensures new hires participate in the Resort’s orientation program and receive the appropriate new hire training to successfully perform their job. Ensures Team Members are cross-trained to support successful daily operations
Creates appropriate development plans and develops Team Members based on their individual strengths, development needs, career aspirations and abilities. Ensures the same is done for all managers in food & beverage
Ensures that regular on-going communication takes place throughout the food & beverage operation to communicate daily operations activities, set expectations and create awareness of business objectives
Utilizes associate feedback and an “open door” policy to identify and address Associate problems or concerns in a timely manner. Ensures Associates are treated fairly and equitably; brings issues to the attention of Human Resources as necessary
Celebrates successes and publicly recognizes the contributions of Team Members; ensures recognition occurs in all areas
Ensures compliance to food handling and sanitation standards and compliance with all local regulations (Health Department, Alcoholic Beverage).
Maintain and develop good relations with the Resort’s existing or new suppliers and contractors
Other duties as assigned by the Hotel General Manager
Experience/Qualifications
Restaurant management: 3-5 years (Required)
Food & Beverage Operations: 3-5 years (Preferred)
Senior Management: 2 years (Preferred)
Bachelor’s degree in Hospitality, Food Service Management, or equivalent experience of three to five years of Food & Beverage Management in a resort/hotel and/or restaurant General Management positions.
Previous experience working as an Executive Leader in a Senior Management hospitality role preferred.
Working knowledge of service and food and beverage products in an upscale or fine dining concept.
Demonstrates effective leadership in all interactions with team members and leaders.
Possess excellent budgeting and strategic planning skills.
Proven track record of successful budget performance.
Food Handlers Card
OLCC Certification
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