Olema Lodge + Due West Restaurant
Director of Outlets
Olema Lodge + Due West Restaurant, Olema, California, us, 94950
Are you looking for an exciting and challenging role in the restaurant industry? Look no further! We are currently seeking a highly motivated and dynamic individual to join our team as a Director of Outlets! As the Director of Outlets, you will have the opportunity to work closely with our General Manager to ensure the smooth operation of our restaurant and deliver exceptional customer service. In this role, you will have the chance to showcase your leadership skills and contribute to the growth and success of our establishment.
This full-time position requires weekend and evening availability. Previous Restaurant Management experience is required, Bartending and Banquet experience is a plus!
A LITTLE ABOUT US
Voted #1 Hotel in California in Condé Nast Reader's Choice Awards, Olema House features 24 comfortably chic rooms, 2 cottages, and a recently refurbished Tavern located adjacent to the one and only Point Reyes National Seashore Park. Due West Tavern and Market is a sophisticated modern tavern housed in a cozily refurbished, circa-1865 building. Due West Tavern houses a vibrant, recently remodeled market, Due West Market, featuring house-baked items and signature on-the-go picnic staples.
Position Summary:
The Director of Outlets will oversee the complete food & beverage operations at Olema House, including Due West restaurant, The Market, and banquet operations. This hands-on, boots-on-the-ground leadership role demands an entrepreneurial spirit and requires active involvement in daily operations alongside strategic planning. The ideal candidate will be equally comfortable expediting during a busy service, developing innovative revenue streams, and mentoring staff. This passionate leader must deliver exceptional dining experiences that complement the property's luxury boutique nature while maximizing revenue and maintaining operational excellence. The position reports directly to the General Manager with a dotted line to the Area Director of Restaurant Operations.
Key Responsibilities:
Operations Management
Oversee daily operations of Due West restaurant, The Market, and banquet services, ensuring seamless service delivery and guest satisfaction
Maintain an active presence on the floor during service periods, working alongside team members as needed
Lead by example with a willingness to step into any role to ensure smooth operations
Develop and implement standard operating procedures that align with Mosaic Hotel Collection's standards while highlighting local, seasonal offerings
Monitor and maintain quality control standards for all food & beverage outlets
Ensure compliance with health department regulations and maintain appropriate licensing
Manage inventory controls and cost containment measures across all outlets
Identify and develop new revenue opportunities across all outlets
Team Leadership & Development
Lead, mentor, and inspire F&B teams across all outlets to deliver exceptional guest experiences
Create an entrepreneurial culture that encourages innovation and creative problem-solving
Empower team members to take ownership of their roles and contribute ideas for improvement
Recruit, train, and develop talent in partnership with Human Resources
Conduct regular staff meetings and training sessions to maintain service standards
Create and maintain staff schedules across all outlets to optimize labor costs while ensuring service excellence
Foster a collaborative culture between culinary and service teams
Financial Performance
Develop and manage annual budgets for all F&B outlets
Monitor financial performance metrics including food & beverage costs, labor costs, and profitability
Demonstrate an entrepreneurial approach to identifying and capitalizing on market opportunities
Implement revenue-generating strategies while maintaining cost controls
Prepare and analyze financial reports for ownership and management
Identify areas for cost savings and efficiency improvements
Develop creative solutions to operational challenges that impact the bottom line
Menu & Concept Development
Work with culinary team to develop and update menus that reflect seasonal availability and local partnerships
Ensure menu pricing strategies maximize profitability while remaining competitive
Oversee wine and beverage programs across all outlets
Create innovative programming for The Market that serves both hotel guests and local community
Develop compelling banquet packages for social and corporate events
Guest Experience & Quality Assurance
Maintain visible presence during service periods to ensure guest satisfaction
Address guest feedback promptly and professionally
Monitor and analyze guest satisfaction metrics
Implement service improvements based on guest feedback
Ensure consistency of service standards across all outlets
Sales & Marketing
Collaborate with sales and marketing teams to develop promotional strategies
Build relationships with local vendors and producers to strengthen farm-to-table programs
Create special events and programming to drive local business
Partner with General Manager on corporate and social event strategies
Maintain competitive awareness of local F&B market
Qualifications:
Must be a hands-on leader comfortable working alongside team members in all operational aspects
Entrepreneurial mindset with proven ability to identify and develop new business opportunities
Experience running F&B operations as an owner or operator preferred
Minimum 5 years of management experience in luxury hotel or high-end restaurant operations
Proven track record of successfully managing multiple F&B outlets
Strong financial acumen with experience in budgeting and P&L management
Excellent leadership skills with ability to motivate and develop teams
Strong wine knowledge and beverage program management experience
Understanding of Tavern concept and seasonal menu development
Experience with banquet operations and event execution
Servsafe certification required
Bachelor's degree in Hospitality Management or related field preferred
Strong computer skills including POS systems and Microsoft Office Suite
Key Attributes:
Entrepreneurial spirit with the ability to spot and act on business opportunities
Roll-up-your-sleeves mentality with a willingness to work alongside team members
Creative problem-solver who can balance strategic thinking with tactical execution
Passionate about creating exceptional guest experiences through personal engagement
Natural leader who inspires teams through active participation and mentorship
Physical Requirements:
Ability to work varying shifts, including evenings, weekends, and holidays
Capable of standing for extended periods and lifting up to 50 pounds
Able to move throughout the property and access all outlet areas
Working Environment:
Fast-paced, luxury boutique hotel environment
Intimate property requiring hands-on leadership
Beautiful Point Reyes location with emphasis on local, seasonal ingredients
Team-oriented culture focused on exceptional guest service
Olema Lodge + Due West Restaurant is a part of Mosaic Hotel Group; a collection of award-winning, boutique hotels, each providing an immersive experience for the modern traveler. With fewer than 80 rooms each, Mosaic Hotel Group delivers truly personal service and is ingrained in the local culture within their beloved destinations. Mosaic Hotel Group is a division of Palisades Hospitality, a Northern-California based bespoke hospitality management company that manages and develops a curated portfolio of 20+ hotels and restaurants and provides industry-tailored financial, design and development consulting services. Palisades is committed to creating design-driven, dynamic spaces thoughtfully rooted in their locale and that leave a lasting impact on our guests and in their communities.
Palisades Hospitality offers the following benefits for eligible full time employees:
Health: Medical, Dental, Vision, Life, Flexible Spending Accounts, Health Savings Accounts, Legal, Transportation,
Retirement: 401k Retirement savings program is available for all full and part time employees over the age of 18
Perks: All employees are eligible to enjoy a Travel + Dining Discount to stay and dine at sister locations. Employees celebrating years of service are recognized with a bonus award for milestone years.
This full-time position requires weekend and evening availability. Previous Restaurant Management experience is required, Bartending and Banquet experience is a plus!
A LITTLE ABOUT US
Voted #1 Hotel in California in Condé Nast Reader's Choice Awards, Olema House features 24 comfortably chic rooms, 2 cottages, and a recently refurbished Tavern located adjacent to the one and only Point Reyes National Seashore Park. Due West Tavern and Market is a sophisticated modern tavern housed in a cozily refurbished, circa-1865 building. Due West Tavern houses a vibrant, recently remodeled market, Due West Market, featuring house-baked items and signature on-the-go picnic staples.
Position Summary:
The Director of Outlets will oversee the complete food & beverage operations at Olema House, including Due West restaurant, The Market, and banquet operations. This hands-on, boots-on-the-ground leadership role demands an entrepreneurial spirit and requires active involvement in daily operations alongside strategic planning. The ideal candidate will be equally comfortable expediting during a busy service, developing innovative revenue streams, and mentoring staff. This passionate leader must deliver exceptional dining experiences that complement the property's luxury boutique nature while maximizing revenue and maintaining operational excellence. The position reports directly to the General Manager with a dotted line to the Area Director of Restaurant Operations.
Key Responsibilities:
Operations Management
Oversee daily operations of Due West restaurant, The Market, and banquet services, ensuring seamless service delivery and guest satisfaction
Maintain an active presence on the floor during service periods, working alongside team members as needed
Lead by example with a willingness to step into any role to ensure smooth operations
Develop and implement standard operating procedures that align with Mosaic Hotel Collection's standards while highlighting local, seasonal offerings
Monitor and maintain quality control standards for all food & beverage outlets
Ensure compliance with health department regulations and maintain appropriate licensing
Manage inventory controls and cost containment measures across all outlets
Identify and develop new revenue opportunities across all outlets
Team Leadership & Development
Lead, mentor, and inspire F&B teams across all outlets to deliver exceptional guest experiences
Create an entrepreneurial culture that encourages innovation and creative problem-solving
Empower team members to take ownership of their roles and contribute ideas for improvement
Recruit, train, and develop talent in partnership with Human Resources
Conduct regular staff meetings and training sessions to maintain service standards
Create and maintain staff schedules across all outlets to optimize labor costs while ensuring service excellence
Foster a collaborative culture between culinary and service teams
Financial Performance
Develop and manage annual budgets for all F&B outlets
Monitor financial performance metrics including food & beverage costs, labor costs, and profitability
Demonstrate an entrepreneurial approach to identifying and capitalizing on market opportunities
Implement revenue-generating strategies while maintaining cost controls
Prepare and analyze financial reports for ownership and management
Identify areas for cost savings and efficiency improvements
Develop creative solutions to operational challenges that impact the bottom line
Menu & Concept Development
Work with culinary team to develop and update menus that reflect seasonal availability and local partnerships
Ensure menu pricing strategies maximize profitability while remaining competitive
Oversee wine and beverage programs across all outlets
Create innovative programming for The Market that serves both hotel guests and local community
Develop compelling banquet packages for social and corporate events
Guest Experience & Quality Assurance
Maintain visible presence during service periods to ensure guest satisfaction
Address guest feedback promptly and professionally
Monitor and analyze guest satisfaction metrics
Implement service improvements based on guest feedback
Ensure consistency of service standards across all outlets
Sales & Marketing
Collaborate with sales and marketing teams to develop promotional strategies
Build relationships with local vendors and producers to strengthen farm-to-table programs
Create special events and programming to drive local business
Partner with General Manager on corporate and social event strategies
Maintain competitive awareness of local F&B market
Qualifications:
Must be a hands-on leader comfortable working alongside team members in all operational aspects
Entrepreneurial mindset with proven ability to identify and develop new business opportunities
Experience running F&B operations as an owner or operator preferred
Minimum 5 years of management experience in luxury hotel or high-end restaurant operations
Proven track record of successfully managing multiple F&B outlets
Strong financial acumen with experience in budgeting and P&L management
Excellent leadership skills with ability to motivate and develop teams
Strong wine knowledge and beverage program management experience
Understanding of Tavern concept and seasonal menu development
Experience with banquet operations and event execution
Servsafe certification required
Bachelor's degree in Hospitality Management or related field preferred
Strong computer skills including POS systems and Microsoft Office Suite
Key Attributes:
Entrepreneurial spirit with the ability to spot and act on business opportunities
Roll-up-your-sleeves mentality with a willingness to work alongside team members
Creative problem-solver who can balance strategic thinking with tactical execution
Passionate about creating exceptional guest experiences through personal engagement
Natural leader who inspires teams through active participation and mentorship
Physical Requirements:
Ability to work varying shifts, including evenings, weekends, and holidays
Capable of standing for extended periods and lifting up to 50 pounds
Able to move throughout the property and access all outlet areas
Working Environment:
Fast-paced, luxury boutique hotel environment
Intimate property requiring hands-on leadership
Beautiful Point Reyes location with emphasis on local, seasonal ingredients
Team-oriented culture focused on exceptional guest service
Olema Lodge + Due West Restaurant is a part of Mosaic Hotel Group; a collection of award-winning, boutique hotels, each providing an immersive experience for the modern traveler. With fewer than 80 rooms each, Mosaic Hotel Group delivers truly personal service and is ingrained in the local culture within their beloved destinations. Mosaic Hotel Group is a division of Palisades Hospitality, a Northern-California based bespoke hospitality management company that manages and develops a curated portfolio of 20+ hotels and restaurants and provides industry-tailored financial, design and development consulting services. Palisades is committed to creating design-driven, dynamic spaces thoughtfully rooted in their locale and that leave a lasting impact on our guests and in their communities.
Palisades Hospitality offers the following benefits for eligible full time employees:
Health: Medical, Dental, Vision, Life, Flexible Spending Accounts, Health Savings Accounts, Legal, Transportation,
Retirement: 401k Retirement savings program is available for all full and part time employees over the age of 18
Perks: All employees are eligible to enjoy a Travel + Dining Discount to stay and dine at sister locations. Employees celebrating years of service are recognized with a bonus award for milestone years.