As Director of Outlets you will lead the Food & Beverage department through a period of growth with your recent experience in a mid-size Hotel. You will be a leader who thrives in owning their own business, coming to the SLT with ideas, concepts & results.

A strong administrator- able to roster, plan & order between service periods. Understanding that your presence in the operation with your team is imperative to it's success.

A confident & fluid communicator, trainer & mentor- with a huge focus on growth and development of your teams, as well as providing them with the information and resources they need to succeed.

A capable delegator, fair but firm, willing to hold teams to account on expectations & deadlines.

Financial prowess- read, understand and live your P&L. Confident in rostering, reporting, margins & wage costs.

A brand fan- you will live and breathe our restaurant rebrand and the delivery of the F&B Rebranding Project as well as the vision, values and goals of EVT.

Our Vision is being leaders in creating experiences and properties that escape the ordinary.
Our Purpose is to make the day better for ourselves, each other, our group, our customers and communities. We do this by living our values of empowerment, possibilities and community.

We achieve our Vision and Purpose by delivering on our goals and values.

Our Goals

• Growing revenue above market
• Maximise assets
• Business transformation

Our Values

• Empowerment: We make it happen
• Possibilities: We evolve and innovate
• Community: We make the connection

KEY ROLES & ACCOUNTABILITIES:

• Manage the daily operations of Food & Beverage spaces within the Hotel, providing the skills, training and knowledge for the Food & beverage leadership team to manage in their absence.
• Abide by and well versed in the Liquor Licensing conditions of the hotel – Trading times & capacity limitations. Implementing strategies to maintain RSA and compliance reporting.
• Maintain a high level of visibility in each of the Food and Beverage outlets, monitoring delivery, execution and developing strategies to grow revenue, deliver on service expectations and continue growth within the team’s capabilities to achieve business goals, financial budgets and PX metrics.
• Manage project delivery within the Food & Beverage department, meeting strategic success pillars and delivering key financial metrics.
• Flexible with workdays and hours, being a 7 day operation.
• Work with the General Manager, Executive Chef, & Marketing teams to write and design new menus, showing variety and flair with seasonal and cost-effective produce – Beverage & Food.

FINANCIAL

• Maintain wage costs to budget guidelines and drive customer spending above agreed targets through implementation of incentive programs, development of individual training matrix’ and revenue generating tactical.
• Ensuring adequate control systems are in place for stock control, inventory management, stock requisition, and expenditure.
• Analysing a departmental F&B P&L statement, providing concise and accurate reporting on a daily, weekly and monthly basis
• Produce revenue forecasts and rosters for the outlets on a weekly basis, ensuring the outlet Managers are provided with all necessary training and support in this function.

• In collaboration with SLT/GM, contribute to annual budget estimates, inclusive of contribution to business plan to achieve budget and stretch targets.
• Working with the Executive Chef and SLT to position menus specifically for site and customer, whilst costing menus and wine lists, identifying the most profitable menu items, driving market trends.
• Generating feasibility models for ad hoc events or promotions analysing the potential profit and loss. E.g. Mothers’ Day, Melbourne Cup, Christmas Day luncheons.
• All expenditure must be approved by the General Manager, prior to commitment.
• Manage project budgets to ensure expenditure is within budget, and overage mitigated.

PEOPLE

• Build a highly engaged and driven ELEVATE culture with a focus on engagement, performance management and identification, development and retention of high potential team members.
• Firm but fair delegation to ensure confidence in secondary leadership teams, delivering service and product models.
• Recognise, reward and empower your team with incentive models.

SYSTEMS

Utilise varied HRIS, financial and CRM based software to effectively manage the outlets and team members.

Relocation package considered.