Director of Outlets

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Kimpton Hotel Theta, New York City

The Director of Outlets is responsible for coordinating, supervising and directing all aspects of all outlet's operations, while maintaining profitable outlets and high-quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Directors must always be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
• Oversee all aspects of the hotel's daily operation of the F&B outlets.
• Supervise outlet F&B personnel.
• Work with other Executive Committee members & keep them informed of F&B issues as they arise.
• Must be able to maintain confidentiality of information.
• Monitor industry trends, take appropriate action to maintain competitive & profitable operations.
• Respond to guest complaints in a timely manner.
• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards.
• Recruit and retain a service team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations.
• Work with other hotel & outlet managers and keep them informed of issues as they arise.
• Build and influence relationships throughout the outlets & hotel with open communications and genuine care.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Assist in coordinating and monitoring all phases of Loss Prevention in the outlets.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Oversee and assist in the Hotel's budget process as required.
• Monitor quality of service in outlets, events & catering.
• Assist in menu planning and preparation in F&B outlets.
• Ensure compliance with local liquor laws, and health and sanitation regulations and labor laws.
• Ensure compliance with SOPs in all outlets.
• Ensure compliance with requisition procedures.
• Monitor and control food & beverage inventories.
• Maintain inventories of related food & beverage equipment.
• Monitor and control labor costs.
• Be visible on the floor and assist staff as needed during each meal period.
• Conduct associate performance reviews in accordance with Highgate Hotel standards.
• Perform all department manager performance appraisals according to Highgate Hotel S.O.P.'s, and ensure that managers are in compliance to the standards in their administration of performance appraisals to their staff.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals
• Conduct daily/weekly meetings with Outlet leadership.
• Coach, counsel and provide disciplinary action that ensures consistency within the F&B department.
• Monitor and forecast food & beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Ensure timely purchase of F&B items, within budget allocation.
• Participate in M.O.D. coverage as required.
• Understand, implement and monitor corporate promotions in outlets, events & catering, including buffet and three-meal concept standards.
• Ensure the training of employees and managers on SOP's and technical job tasks.
• Be involved in and/or conduct departmental and hotel training etc.
• Conduct and/or attend all required events & catering meetings, including pre-convention and post-convention meetings.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Complete tip reporting.
• Ensure overall guest satisfaction.

• At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience.
• Experience in managing Union associates.
• Experience in Catering & banquet operations.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Ability to manage multiple F&B outlets.
• Develop annual budget & Capital Expenditure plans.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all restaurant & hotel required meetings and trainings.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, including wearing nametags.
• Perform other duties as requested by management.
• Always maintain a warm and friendly demeanor.