Outlets Manager

Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we’re not about numbers…we’re about people and that remains our foundation.
Our culture expresses a memorable experience for all of our Team Members and guests alike.
So we’re constantly looking for individuals who work well together for a unified purpose.
For our leadership, we’re looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change.
If this is what you’re all about, consider joining our Team.
Ascent Hospitality is looking for a uniquely qualified hospitality leader to be our Outlets Manager.
The Outlets Manager is responsible for managing and organizing the daily restaurant operations while providing an exceptional guest experience.
Areas of responsibility include personnel, cost, and inventory management.
ESSENTIAL FUNCTIONS: Ability to uphold The Company and Brand standards, policies and procedures and hold all staff members accountable for same.
Ability to organize and prioritize all work assignments and delegate work to the appropriate staff members.
Ability to direct service on the floor, embracing, articulating, and reflecting the culture of the hotel and brand and follow-up where necessary.
Create staff schedule to ensure proper staffing Track stock levels of foods, supplies and equipment, forecast needs and oversee ordering Manage budgets and cost control methods to minimize expenses Maintain applicable safety programs for the restaurant, employees, and guests.
Ensure employee appearance appropriately reflects the company image.
Influence the team to embrace, articulate, and reflect our Core Values.
Possess complete knowledge and enforcement of all food and beverage menus – including ingredients, preparation methods, and presentation.
Possess complete knowledge of all Hospitality Standards.
Practice and ensure compliance with proper cash handling and operation of the point-of-sale system.
Attend all meetings as required.
Display and teach professional service techniques and ensure same.
Hire, train and manage restaurant team members Ensure clean, safe and orderly work areas for employees and guests.
Ensure that all cashier functions, after-shift status forms and cover counts are performed adequately and correctly.
Ensure completion of all F&B and general storeroom requisitions for Restaurant(s) and In-Room Dining (if applicable) Ensure that In-Room Dining service and tray removal times are within the established guidelines.
Conduct daily pre-shift meetings at all meal periods.
Address customer needs, comments and concerns Communicate on financial performance, inventory and personnel Ensure that a step of service is stressed at every pre-shift meeting.
Ensure that the reservation system is functioning for maximum efficiency.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES: Ability to apply commonsense understanding to carry out instructions given.
Must have strong leadership skills, interpersonal skills, excellent English language verbal and written communication skills, listening skills, follow up and follow through ability, basic math skills, strong organization skills, ability to multi-task, team builder, proven track record of increasing experience and responsibility.
The ability to manage cost Must be organized and detailed oriented Comfortable with setting priorities and delegating tasks PHYSICAL DEMANDS: While performing the duties of this job, the employee will be required to stand for long periods of time on hard surface; using arms, hands and legs repetitively; handle, or feel objects, tools, or controls; reach with hands and arms; and stoop, kneel, crouch, or crawl The employee is frequently required to walk, balance, talk, hear and smell Must be able to work with cleaning chemicals, warm temperature and able to work with all food products Must regularly be able to carry and balance up to 25 pounds without assistance Must be capable of effectively using close vision, distance vision, color vision and sense of smell Able to operate in mentally and physically stressful situations QUALIFICATIONS STANDARDS: Required to have current food handler’s card and alcohol service certifications as required by federal/state/local laws.
Three to five years’ experience in the hospitality industry in food and beverage where the experience is heavily guest-focused preferred.
High School education is required or GED.
Bachelor’s degree in Hospitality preferred.
Working knowledge of general restaurant operations.
EEO Employer