Director of Outlets

Fort Lauderdale Hotel

Opening in Fall 2025, Omni Fort Lauderdale will provide South Florida with 120,000 square feet of event space, new food and beverage options, a Natural Spring inspired full-service spa and entertainment pedestrian plaza featuring high-end shopping, amphitheater, charter boat docking and beautiful promenade. The new iconic landmark offers unforgettable views of the Atlantic paired with unrivalled convenience and intelligently designed meeting spaces. The hotel will be directly connected to the Broward County Convention Center, immediately adjacent to Port Everglades cruise terminal and less than two miles from Fort Lauderdale Airport.

Be a part of the pre-opening team for the Omni Ft. Lauderdale Hotel!

Opening Fall 2025, the Omni Ft. Lauderdale Hotel is a 29-story hotel, located at 1950 Eisenhower Blvd, and connected directly to the Broward County Convention. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel will also have over 120,000 square feet of indoor and outdoor meeting and event space, including a grand ballroom, junior ballroom, 25 breakout rooms and pre-function meeting space with waterfront views.

Director of Outlets is to ensure proper training and supervision of all personnel, to deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. To provide senior level guidance, and support to the hotel's Food and Beverage Outlets to include: Barchetta, Hidden Key, Reef 76, Leeward Market, Restaurant In Room, Fair Ketch, High Tide, and Ibis.

Responsible for planning, evaluating, organizing, and directing the activities of all hotel restaurants and bars to include managers, and hourly staff.
• Ensures that all policies, procedures, and guidelines are followed by department personnel.
• Ensures that all departments meet all federal, state, and local regulations affecting the hotel, Food & Beverage operation, its associates and guests.
• Knowledge of Tennessee liquor laws. Strong familiarity with beer, wine, and spirits; local knowledge preferred.
• Provides the necessary training, motivation, and leadership for all department personnel.
• Responsible for the department's service scores, as measured by guest satisfaction surveys.
• Responsible for all administrative duties which are necessary in the functioning of the department.
• Consistent maintenance of/and refinement of service standards.
• Correlation of all restaurant's P & L statements, and financial information monthly.
• Assists Outlet Managers and Chef de Cuisines in refinement of successful daily menu specials.
• Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all front of house operations.
• Assure unit management development through well planned cross training programs.
• Review all purchase requests of unit managers prior to submittal to the Food and Beverage Director.
• Consistent maintenance of environments of all outlets and related areas.
• Maintenance of all outlet key control procedures.
• Supervises end of month inventories of unit managers and unit chefs, and coordinates with Food and Beverage controller.
• Assures daily menu abstracts are completed and summarized.
• Assures adherence to cashier reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures and other related cashier reporting and accountability procedures.
• Maintenance of adequate china, silver, and glass inventories for all outlets through communication with Executive Steward.
• Maintenance of adequate linen inventories for all outlets through communication with Laundry Manager.
• Assures full adherence to forecasted productivity ratios by approving all weekly schedules prior to submittal to the Director of F&B.
• Attends daily and weekly food and beverage meetings.
• Performs any other duties assigned by management.

• Minimum of 5+ years progressive experience in Food & Beverage Management.
• Leadership experience in a full service, large convention hotel, or four diamond hotel operation strongly preferred.
• Must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities.
• Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls.
• Reading, writing, and oral proficiency in the English language required, must be able to communicate with guests and staff professionally and with empathy.
• Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.
• Strong organizational skills with the ability to multi-task and provide guest follow up in a fast-paced environment.
• Must have the ability to delegate, effectively train and coach a team with diverse talents.
• Must have proven selling, negotiating and presentation skills.
• Must have highly developed customer service skills with strong attention to detail.
• Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel, and Outlook.
• Must possess a valid TIPS certification, or have the ability to obtain a valid TIPS certification.
• Serve Safe certified food manager, preferred.
• Maintain a professional business appearance, attitude, and performance.
• Must have a flexible schedule and be willing to work nights, weekends, and holidays when necessary.

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.