Outlets Manager - Food & Beverage

Position Title: Outlets Manager – Food & Beverage

Department: Food & Beverage

Reports To: Food & Beverage Manager/ Operations Manager

Position Summary

The Outlets Manager is responsible for managing the day-to-day operations of the resort's diverse food and beverage venues, including Churchill’s Restaurant, The Trophy Room at the 19th Hole, and The Grande Lounge. This leadership role ensures operational excellence, maintains high sanitation and service standards, and assists on the floor during peak periods to maximize guest satisfaction and financial performance. The successful candidate will foster a culture of hospitality while managing a team of up to 30 employees.

Requirements & Qualifications

Education:

·       A degree in Food Service Management, Hospitality, or Business Administration is highly preferred.

Experience:

·       Minimum of 5 years in restaurant management, preferably in a full-service resort or hotel environment.

Skills:

·       Strong bar and wine knowledge; proficiency with Point-of-Sale (POS) systems (e.g., MICROS).

Physical & Mental Requirements

·       Ability to stand and walk for the duration of a shift or extended periods.

·       Ability to lift, push, or pull up to 40 lbs.

·       Must be able to prioritize tasks quickly in a fast-paced environment.

·       Flexible schedule required, including days, evenings, weekends, and overtime as business dictates.

Core Work Activities

1. Managing Day-to-Day Operations

·       Supervise the front-of-house operations for all assigned outlets, ensuring all corporate and hotel policies and Standard Operating Procedures (SOPs) are communicated and enforced.

·       Review staffing levels daily to ensure guest service, operational needs, and financial objectives are met.

·       Maintain rigorous service and sanitation standards across the restaurant, bar/lounge, room service, and patio areas.

·       Ensure all equipment and work areas are clean, safe, and properly functioning, providing regular snagging reports to the Director of Engineering.

·       Oversee the execution of opening and closing procedures for all venues.

2. Leading the Outlets Team

·       Utilize interpersonal skills to lead, influence, and encourage a diverse team toward departmental goals.

·       Identify developmental needs and provide ongoing coaching, mentoring, and "On the Job" training to improve staff skills.

·       Manage the weekly staff schedule based on operational business dictates and resort needs.

·       Ensure staff understands and complies with local liquor laws and food handling/sanitation standards.

3. Ensuring Exceptional Customer Service

·       Serve as a guest service role model, creating a positive atmosphere and empowering employees to provide "above and beyond" service for customer retention.

·       Engage with guests informally to obtain feedback on food and beverage quality, service levels, and overall satisfaction.

·       Promptly handle guest complaints and concerns, ensuring solutions are documented and shared with the General Manager.

·       Monitor service delivery from point of entry to departure, including greeting, speed of order taking, and special request fulfillment.

4. Financial & Administrative Accountability

·       Collaborate with the F&B Manager/Operations Manager on the annual budget and provide weekly/monthly reports on revenue, inventory, and customer feedback.

·       Oversee the financial aspects of the department, including purchasing, payment of invoices, and implementing cost-control best practices.

·       Develop and implement seasonal F&B promotions (e.g., Prime Rib Fridays) in conjunction with the Executive Chef and sales/events team.

·       Conduct quarterly competition analysis on product pricing and positioning within the local market.

Outlet-Specific Contexts

Churchill’s Restaurant: Manage a high-volume venue focused on locally sourced, seasonally inspired Nova Scotia ingredients, specializing in world-famous Digby Scallops.

The Trophy Room at the 19th Hole: Oversee the "social experience" at the Stanley Thompson Golf Course clubhouse, featuring a pub-style menu, sports screens, and local craft beers.

The Grande Lounge & Bar: Supervise the lounge known for its historic fireplace and live music, providing a refined atmosphere for evening drinks and snacks.

The Patio & Room Service: Manage seasonal outdoor dining with firepits and S’mores kits, alongside 24/7 room service coordination.

Work Environment

The Outlets Manager- F&B works in a resort setting that operates seasonally with peak activity during summer and event periods. Flexibility in scheduling, including weekends and holidays, is required.

The Outlets Manager -F&B is expected to model the hospitality, warmth, and excellence that define the guest experience at Digby Pines Golf Resort & Spa.