Outlet Manager

Roles and responsibilities

An Outlet Manager is responsible for managing restaurant operations to deliver an excellent Guest and Team Member experience while training Team Members and working within budgeted guidelines.

What will I be doing?

As an Outlet Manager, you are responsible for managing restaurant operations to deliver an excellent Guest and Team Member experience. An Outlet Manager will also be required to manage, train, and develop team members and work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage Restaurant operations
• Maintain exceptional levels of customer service
• Recruit, manage, train and develop the Restaurant team
• Manage guest queries in a timely and efficient manner
• Work within budgeted guidelines in relation to Food and Payroll
• Drive sales to maximize budgeted revenue
• Develop menus with other members of Food and Beverage team
• Accountable for monthly stock takes
• Incentivise team members to maximize sales and revenue
• Set departmental targets and objectives, work schedules, budgets, and policies and procedures
• Evaluate guest satisfaction levels with a focus on continuous improvement
• Ensure communication meetings are conducted and post-meeting minutes generated
• Be environmentally aware
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety legislation
  
  

What are we looking for?

An Outlet Manager serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Management and/or supervisory Food and Beverage experience
• Able to meet financial targets
• Ability to comply with all Food and Beverage brand standards
• Ability to work under pressure
• Excellent grooming standards
• Willingness to develop team members and self
• Flexibility to respond to a range of different work situations
• Passion for delivering exceptional levels of guest service
• Italian restaurant/cuisine experience required

Desired candidate profile

A Restaurant Manager oversees the daily operations of a dining establishment, ensuring exceptional service, efficient operations, and profitability. This role requires strong leadership, excellent customer service, and operational expertise. Below are the key skills required for a Restaurant Manager:

Leadership and Team Management

• Supervising staff: Lead and manage front-of-house and back-of-house teams, ensuring alignment with operational goals.
• Training and development: Train staff on customer service standards, menu knowledge, and operational procedures.
• Motivation: Inspire and motivate team members to achieve peak performance and maintain a positive work environment.
• Conflict resolution: Handle interpersonal disputes among staff with professionalism and fairness.

Operational and Organizational Skills

• Scheduling: Create and manage employee schedules to ensure proper coverage during peak hours.
• Inventory management: Track and manage food, beverage, and supply inventory to minimize waste and control costs.
• Process efficiency: Implement and refine processes to ensure smooth restaurant operations.
• Problem-solving: Quickly address operational challenges such as staffing shortages, equipment malfunctions, or service bottlenecks.

Customer Service Skills

• Guest satisfaction: Ensure that every guest has a positive dining experience, addressing concerns promptly and effectively.
• Complaint resolution: Handle guest complaints with empathy and professionalism, turning negative experiences into positive outcomes.
• Personalized service: Recognize and accommodate returning guests, fostering loyalty and repeat business.