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Overview The Director of Outlets (F&B) at the Inn at Bay Harbor is a key leadership role responsible for overseeing and managing all front-of-the-house operations for all outlets at the Inn at Bay Harbor, including Vintage Chophouse, Sagamore room, Cabana Bar, Inn Café, Bay Harbor Golf Club and Crooked Tree Golf Club. This role places a major emphasis on guest satisfaction and operational excellence. The ideal candidate will take a hands-on approach to training, motivating, and managing staff while also demonstrating financial acumen in cost control, labor management, and revenue generation. Additionally, this position will play a pivotal role in elevating the Inn's dining experience, aiming to achieve AAA 4 Diamonds status. Some perks of working full time year-round for Inn at Bay Harbor include: A free Golf Pass and Ski Pass for both you and your family A free The Highlands downhill mountain bike park season pass for you and your family 40% off at the various Boyne Resorts Restaurants 30% off Spa treatments at the Inn at Bay Harbor and Boyne Mountain Free Passes to Avalanche Bay Water Park at Boyne Mountain Discounts on Boyne Resorts lodging for Friends and Family Discounts at Marriott hotels worldwide for Friends and Family Tuition Reimbursement Service and Loyalty Bonus Program – up to 5% of gross wages per season Goal Attainment Bonus- up to 30% of gross wages PTO and Paid Sick Leave Health/Dental/Vision Insurance Retirement benefits Responsibilities 1.) Financial Management: Effectively manage Labor and Beverage costs through inventory control, vendor negotiations and scheduling. Utilize forecasting and labor management techniques to optimize staffing levels, ensuring both guest satisfaction and cost efficiency. Drive revenue by identifying opportunities for profitable events and maximizing cover counts in all outlets. 2.) Service Excellence and Dining Destination: Lead the charge in creating a world-class dining experience that positions the Inn as a dining destination. Aspire to achieve AAA 4 Diamonds status through continuous improvement in service and ambiance. 3.) Food and Beverage Trends and Dietary Accommodation: Stay informed about the latest food and beverage trends, incorporating innovative and relevant elements into the restaurant's offerings. Ensure that menu items and culinary presentations align with current industry trends and guest preferences, including the provision of gluten-free, vegetarian, and vegan options to accommodate various dietary preferences and restrictions. 4.) Award-Winning Wine List: Manage and curate an award-winning wine list that complements the culinary offerings and enhances the guest experience. Stay updated on developments in the wine industry and make recommendations for additions and improvements to the wine selection. 5.) Operations Management: Assist with and monitor scheduling, daily staffing levels, purchases, inventories, and budgets for the front-of-the-house operations. Take prompt and appropriate action on any guest complaints or issues to ensure guest satisfaction. Work closely with the culinary and events departments to plan and coordinate banquet events and restaurant operations. Manage Outlets Social Media responses including Trip Advisor, Google, Open Table, etc. 6.) Staff Training and Development: Lead service staff training and certification programs. Provide training on seasonal menu updates and wine presentation/sales. Collaborate with the culinary team to ensure consistent adherence to processes and continuous improvement based on customer feedback. Maintain all Marriott Brand standard Trainings. 7.) Safety and Compliance: Maintain awareness of accident prevention, safety, and fire prevention protocols. Develop a strong working knowledge of POS and reservation systems. 8.) Beverage and Menu Management: Oversee the creation and development of beverage menus. Continuously explore new methods, techniques, equipment, and materials to improve departmental efficiency and quality. Ensure all reports are prepared accurately and on time to support management decision-making and evaluation. 9.) Supervisory Duties: Directly supervise up to 5 team Managers to ensure guest satisfaction and operational efficiency. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws, including hiring, training, work assignment, performance appraisal, coaching, and conflict resolution. Qualifications General knowledge of Microsoft products, including Word and Excel, is required. Experience with point-of-sale software is preferred. Must have or obtain a working knowledge of all food and beverage operations. Willingness and ability to cover various shifts and positions to maintain and improve guest service. Current Food and Alcohol Servsafe Certifications are required. Experience in AAA 4 diamonds property preferred. #J-18808-Ljbffr