Why Work at Hotel Vin?

At Hotel Vin, Autograph Collection, we don’t just offer jobs—we create opportunities to thrive in a dynamic, culture-driven environment. Located in the heart of Grapevine, Texas, our luxury boutique hotel blends world-class service with a passion for unforgettable guest experiences. Hotel Vin features 120 elegantly designed guest rooms, the renowned Bacchus Kitchen + Bar, and a premier wine experience celebrating the region’s rich heritage. As part of Harvest Hall, a European-style food hall, and with state-of-the-art event spaces and a rooftop terrace, Hotel Vin is the perfect blend of luxury, innovation, and hospitality.

DEPARTMENT: Food & Beverage

REPORT TO: Director of Operations

OVERVIEW: The Director of Outlets assists the Director of Operations in promoting, managing, and coordinating the daily food and beverage operations of the hotel. This position assists in developing, implementing and communicating company policies, standards, practices, and strategies that help drive customer (guest, employee, owner) satisfaction while meeting/exceeding financial goals.

PRIMARY JOB FUNCTIONS:

• Directs day to day operations for all restaurant outlets, bars, room service, beverage programming, events, activations, and purchasing operations.

• Works closely with the Sales team to ensure group F&B and Catering commitments are set for success. Actively participates in BEO and resume meetings.

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

• Works with Marketing to promote the Food and Beverage outlets; works with Chef to develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to drive revenue and covers.

• Reviews financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement

• Ensures department is following all purchasing standards and SOPs

• Implements and manages all company programs to ensure compliance with the SOPs and; 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.

• Reviews guest satisfaction scores and works towards service of excellence. Creates specific, measurable, achievable, realistic, and timely action plans to remedy guest service deficiencies.

• Ensure department Managers are following staffing models in accordance to business levels and productivity standards.

• Assists with F&B training and compliance including Food and Beverage certifications, Service Recovery, creating service “wow’s” and opportunities to upsell and cross-sell.

• Actively participates in the selection, onboarding, and development of the departments new Curators.

• Ensures the hotel is meeting all quality standards including customer service, health/sanitation, and safety and security/loss prevention.

JOB REQUIREMENTS

• Excellent interpersonal skills, demonstrated positive customer service skills, and ability to relate to people of varying ages and backgrounds.

• Overall wine knowledge will be a key area of focus with the hotel’s positioning.

• The ability to demonstrate leadership and a professional image to associates and guests.

• Strong management skills; ability to appropriately assign/delegate work and authority to others in the accomplishment of goals.

• Able to work variable schedules, including holidays, weekends and alternate shifts.

• Ability to demonstrate accuracy and thoroughness, monitors own work to ensure quality and applies feedback to improve performance.

• Ability to manage difficult guest situations; responds promptly to guest needs.

• Ability to show flexibility in response to change and adapt to and accommodate new methods and procedures.

• Ability to present and express ideas and information clearly and concisely in a manner appropriate to audience, whether oral or written.

• The ability to foster commitment, team spirit and trust.

QUALIFICATIONS

• Bachelor’s degree preferred, + 5 years of direct experience, or equivalent combination of education and experience.

• Must possess SERVSAFE manager certification or be able to obtain it within 120 days of hire.

• Working knowledge of Micros, Microsoft Office products including Word, Excel, and Outlook; Hotel Effectiveness a plus.