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Outback Steakhouse

Multi-Unit F&B Director II

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Salary
Rate:
Range $117,032.00 - $133,751.00
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Work Schedule

Rotating Shifts
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Benefits

Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Holiday pay
meal benefits
transportation benefits
401(k) retirement plan with company match
Company paid life insurance
Tuition Reimbursement
Employee assistance program
training and career growth opportunities
Referral program

Job Description

HMSHost is a leading provider of food and beverage services in travel venues worldwide, specializing in delivering quality dining experiences across airports, motorways, and other high-traffic locations. With a strong focus on customer satisfaction and operational excellence, HMSHost operates a diverse portfolio of restaurant brands and foodservice concepts. The company is part of Avolta, including Dufry and Hudson, which contributes to its extensive reach and reputation in the hospitality and foodservice industry. HMSHost prides itself on its inclusive culture, commitment to employee growth, and providing competitive benefits to its staff, fostering a dynamic work environment where employees thrive and develop... Show More

Job Requirements

  • Minimum 3 to 5 years of multi-unit management experience
  • Overall 8 to 10 years of restaurant industry experience
  • Graduation from food service management or culinary program may substitute some experience
  • Ability to speak, read, and comprehend instructions and policy documents
  • Demonstrated ability in team management and issue resolution
  • Knowledge of HMSHost policies or ability to learn quickly
  • Flexibility to work varied shifts including openings and closings
  • Valid authorization to work in the location
  • Commitment to equal opportunity employment and nondiscrimination policies
  • Must be able to stand for long periods and perform physical tasks associated with restaurant operations.

Job Qualifications

  • Proven multi-unit restaurant management experience
  • Strong leadership and delegation skills
  • Knowledge of food service management or culinary programs preferred
  • Ability to read and understand financial and operational reports
  • Excellent communication and interpersonal skills
  • Demonstrated ability to manage diverse teams
  • Proficient with industry-related software and tools
  • Commitment to company policies and standards
  • Ability to work varied and rotating schedules
  • Capable of motivating and developing staff
  • Understanding of health, safety, and sanitation regulations
  • Experience in hiring, training, and employee development
  • Strategic thinking and problem-solving abilities.

Job Duties

  • Ensure all general managers and staff prepare restaurants for next-day opening and execute closing checklists
  • Schedule managers to maintain leadership presence during all operating hours
  • Provide support, coaching, and encouragement to restaurant staff
  • Enforce diversity and inclusion philosophy throughout the zone
  • Interview candidates, make hiring and promotion decisions
  • Ensure compliance with onboarding and offboarding procedures
  • Read and interpret financial and operational reports to achieve goals
  • Collaborate with senior operations leadership on strategy and decisions
  • Implement employee recognition and engagement initiatives
  • Manage purchasing decisions in coordination with branch leadership
  • Ensure daily inventory orders and product availability
  • Monitor and maintain restaurant equipment and scheduled repairs
  • Assess staff skills and coordinate training programs
  • Maintain knowledge of brand standards and lease agreements
  • Develop creative strategies to increase revenue
  • Manage subordinate leaders and provide performance feedback
  • Ensure maintenance and repair of facilities
  • Comply with marketing and promotional programs
  • Maintain compliance with safety and health standards
  • Train managers and staff on wellness and COVID-19 protocols
  • Resolve customer and staff issues using discretion
  • Champion waste minimization and food donation programs.

Job Qualifications

Experience

Expert Level (7+ years)

Job Location