Outlet Manager

Roles and responsibilities

The purpose of this role is to assist the F&B leaders to plan, organize and direct all processes of the outlet to ensure the outlet provides quality food and beverage service that is consistent with the SBU’s SOP and achieves maximum revenue and profit in line budgeted and forecasted projections. Conducts market survey for competition ensuring that the restaurant is up in the market.

The main responsibilities are:

• Ensures that all colleagues’ activities adhere to and support the Jumeirah International Quality Management System and departmental standard operating procedures.
• Sets a personal example of the right conduct and behavior for an open eyed, respected, and effective management of the restaurant.
• Reports all the issues or related information pertaining to the operation to the General manager/Assistant Food & Beverage Manager.
• Manage the training, development and motivation of staff and ensure that the outlets are staffed with the necessary numbers and calibre of staff to meet its objective and that all staff is encouraged to maximize their capability and contribution to the company.
• Responsible for making and implementing new standard operating procedures in the outlet.
• Ensure that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives detailed in the F&B Department Performance Plan.
• Manage and control all aspects of stock management within the outlet, ensure adherence to procedures thereby minimizing stock accumulation/ loss. Prepare and submit necessary reports on sales and costs budgets and forward the same as required.
• Anticipates and forecasts volumes of business, taking into consideration hotel occupancies, holidays etc.
• Actively promotes the use of up selling techniques within outlet to exceed guest expectations and increase revenue by providing specialist advice to guests on food and beverages.
• Monitors all aspects of food and beverage quality and hygiene and takes immediate corrective action when required.
• Actively seeks and reviews customer feedback regarding food quality, service and overall satisfaction and takes appropriate and timely action.
• Takes full responsibility for all operational issues.
• May require to assists in producing and conducting F&B training as part of F&B colleagues’ development.

About you:

The ideal candidate for this position will have the following experience and qualifications:

• Related Hospitality Degree or Diploma

• Detailed Food & beverage knowledge within a Quality Luxury Brand
• Track record in working his/her way up to current position (succession plan / development within a Quality Luxury Brand)
• Excellent presentation and social etiquette
• Strong leadership and a good motivator
• High sense of responsibility
• Self-motivated, high achiever
• Enjoys being held accountable
• Committed and passionate about F&B
• Ability to build strong client relationships
• Dynamic, energetic and creative individual
• Strong Knowledge of Implementing Brand standards
• Involvement in a key worldwide marketplace
• Certified in Food and Beverage knowledge
• Creative / flexible / open minded approach
• Straight forward approach, very hands on and approachable
• Ability to anticipate in day-to-day business
• Menu Engineering
• P&L financial awareness
• Focus on new worldwide market trends
• Creates bench marketable products/standards
• Experience in managing food costs and inventory control
• Minimum 3 years as Bar Manager
• Knowledgeable in Wine, Old World and New World
• Proven track record in training and developing staff
• Experience in Managing multi-cultural work force
• Proven track record in successfully launching new concepts

Desired candidate profile

1. Staff Management: Recruiting, training, and supervising staff to ensure high performance and adherence to service standards.

2. Customer Service: Ensuring a positive guest experience by addressing concerns and maintaining service quality.

3. Financial Management: Monitoring budgets, controlling costs, and managing revenue to meet financial targets.

4. Inventory Control: Overseeing inventory levels, ordering supplies, and minimizing waste.

5. Quality Assurance: Maintaining high standards of cleanliness, safety, and quality of service/products.

6. Sales and Marketing: Implementing promotional strategies to drive sales and attract customers.

7. Reporting: Analyzing financial reports, customer feedback, and staff performance to identify areas for improvement.

8. Compliance: Ensuring adherence to health and safety regulations, as well as company policies and procedures.

9. Problem-Solving: Addressing operational challenges and conflicts that arise during daily operations.

10. Communication: Liaising with upper management and other departments to align goals and strategies.

Key Skills

1. Leadership: Inspiring and motivating staff to achieve their best.

2. Organizational Skills: Efficiently managing multiple tasks and priorities.

3. Financial Acumen: Understanding financial principles and metrics to make informed decisions.

4. Customer Focus: Prioritizing guest satisfaction and service excellence.

5. Conflict Resolution: Effectively addressing disputes or complaints from guests or staff.

6. Analytical Skills: Interpreting data to inform strategies and improvements.

7. Flexibility: Adapting to changing circumstances and demands in a dynamic environment.

8. Communication: Clearly conveying information to staff, guests, and management.