Director of Outlets

About Us

The Westshore Grand, A Tribute Portfolio Hotel, is a unique and stylish hotel that defines an authentically modern Florida lifestyle.

The Westshore Grand offers distinctive, luxurious Florida-inspired design, as well as an energetic and service-minded atmosphere.

Conveniently located in the Westshore business district, just five miles from downtown Tampa and the Tampa Convention Center, our hotel is ideal for business and for play.

Some of the benefits we offer to our associates include free meals, complimentary parking, monthly birthday and anniversary celebrations, and hotel room discounts throughout the Marriott, Starwood, and Ritz Carlton portfolios.

Apply today to join our growing team!

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information.

You may be the perfect candidate for this or for other roles within our organization!

We value U.S.

military experience and invite all qualified military candidates to apply.

Overview

Plan and manage the Human Resources and Operations of the Food and Beverage divisions to achieve customer (guest, associates, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals.

Essential Duties and Responsibilities


* Direct day to day operations for all restaurant outlets, room service, beverage, banquet.


* Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.


* Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.


* Develop, implement, and manage the department's business/marketing plan and budget; continually analyze, forecast, monitor and control the labor and food/beverage costs through various methods to meet/exceed management/budget objectives.


* Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.


* Implement and manage all company programs to ensure compliance with the SOPs and LSOPs; to include safety and sanitary regulations, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.


* Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.


* Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.
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