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Director, Outlets - Food & Beverage

Hockley Valley Resort -
Mono, ON

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Détails du poste

Permanent | Temps plein
De 70 000 $ à 85 000 $ par an
Il y a 1 jour

Profil recherché

Microsoft Powerpoint
Microsoft Word
Hospitalité
Microsoft Excel
Microsoft Outlook
FoodSafe
Études postsecondaires
Microsoft Office
Assurance qualité
Gestion de budget
Service de bar
Leadership
Restauration
Certificat Smart Serve

Description complète du poste

Job Summary
Director, Outlets - Job Description

Title: Director, Outlets

Reports To: Director of Food and Beverage

Areas of Responsibility

You will hold operational, financial, and service accountability for four areas of the resort’s F&B footprint:

Cabin 1865: Our signature, upscale dining room representing an elite culinary experience, highlighting farm-to-table seasonal menus and a tailored wine program.

Babbo Wine Bar & Patio: The resort's vibrant lounge and patio hub, serving up handcrafted seasonal cocktails, local craft beers.

Restaurant 85: The heartbeat of our high-volume resort dining, responsible for executing premium daily buffet breakfasts, specialized corporate package dining, and large-group functions.

Golf F&B Program: Seasonal oversight of food and beverage experiences on our golf course, including the halfway house, beverage carts, and tournament/league events

Summary

The Director of Outlets is a leadership role responsible for overseeing our diverse food and beverage outlets. This critical leadership role manages all day-to-day front-of-house operations across our distinct dining concepts and some seasonal programs.

The ideal candidate will deeply understand premium service, have a strong handle on financial performance, and share our commitment to a true farm-to-table philosophy—collaborating closely with our culinary team to champion ingredients from our two-acre onsite organic garden and local partners.

Job Duties

Operations & Leadership

· Provide strategic direction and daily operational leadership for cabin, Babbo, Restaurant 85, and the seasonal Golf F&B program.

· Maintain a highly visible, hands-on leadership presence on the floor during peak service periods to guide staff, manage operational flow, and model service excellence.

· Partner closely with the culinary team to align front-of-house operations with kitchen execution.

· Align daily operational setups, bar inventories, and asset management with fluctuating resort occupancy, corporate conference schedules, and golf tee sheets.

Financial Management

Build, analyze, and manage labor schedules and models to hit budgetary targets while maintaining appropriate staffing levels for varying seasonal volumes.
Drive profitability across all outlets by developing and executing creative upselling strategies, seasonal promotions, and optimized beverage programs.
Control Cost & Inventories by overseeing monthly inventory counts for liquor, wine, beer, and operating supplies; track variances and implement waste-reduction controls.
Monitor financial performance against targets, identifying trends and adjusting operational strategies.

People & Culture

Recruit, onboard, and mentor a high-performing team of supervisors, and front-of-house service professionals.
Cultivate a positive, inclusive, and accountable team environment rooted in mutual respect, teamwork, and a shared passion for genuine hospitality.
Design and execute ongoing training initiatives focused on elevated service sequences, mixology, and deep product knowledge.
Set clear performance expectations, provide regular constructive feedback, and conduct annual reviews to foster long-term career growth within the resort.

Guest Experience & Quality Assurance

Establish, audit, and continuously elevate standard operating procedures (SOPs) across all distinct dining styles.
Proactively engage with resort guests building lasting relationships and resolving any negative feedback or service recovery issues with grace and urgency.
Ensure absolute adherence to all Smart Serve guidelines, AGCO liquor laws, workplace safety standards, public health regulations and internal policies and procedures across all areas
Maintain meticulous quality control over lighting, music, temperature, cleanliness, and tabletop presentations to ensure a premium guest environment at all times.

Qualifications & Requirements

Post-secondary education in hospitality; experience may be considered in substitution
Minimum 3 years of senior F&B leadership experience in a multi-outlet environment, ideally in a hotel/resort or upscale restaurant setting.
Proven experience managing diverse teams and large-scale operations
Excellent financial acumen, including budgeting, forecasting, and cost control with proven experience
Strong interpersonal, coaching, and conflict-resolution skills
A track record of delivering strong guest satisfaction and operational results.
Proficient in MS Office (Excel, Word, PowerPoint, Outlook)
Certified in Smart Serve, Food Safe, and Serve Safe
WSET designation considered an asset

· Previous Outlet Manager or Restaurant GM experience an asset.

Working Conditions

Must be available to work evenings, weekends, and holidays as required
Ability to stand, walk, and move throughout the property for extended periods
Occasional bending and lifting required
May be subject to long or irregular hours depending on operational needs

What we offer:

Work with an amazing, collaborative team, fast paced environment; Competitive salary, Incentive plan eligible, Meal Allowance, Free Golf, Free Ski, Free bike trail pass, onsite parking; Employee Travel perks, Spa discounts, retail store discounts (Golf and Spa), Career development, use of the leisure facilities.

Pay: $70,000.00-$85,000.00 per year

Benefits:

On-site gym
On-site parking
Paid time off

Work Location: In person

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