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.
Core Competencies
- Hands on leadership style
· Positive and proactive attitude
· Strong verbal and written communication
- Financial Literacy and budget management
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 3-5 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
Pay: $65,000.00-$75,000.00 per year
Benefits:
- On-site gym
- On-site parking
- Paid time off
Work Location: In person
