Assistant Outlet Manager

Roles and responsibilities

An Assistant Outlet Manager oversees all Food and Beverage operations, including Restaurants, Bars, Café, Room Service, Conference and Banqueting and Kitchens to ensure high standards of quality and service.

What will I be doing?

As an Assistant Outlet Manager, you will oversee all Food and Beverage operations including Restaurants, Bars, Cafe, Room Service, Conference and Banqueting and Kitchens to ensure quality and service by performing the following tasks to the highest standards:

• Manage the food and beverage service to consistently meet high standards as defined by the hotel and Hilton brand standards
• Effectively control the flow of customers and the interaction between the front and back-of-house throughout service
• Ensure Team Members maximize all sales opportunities
• Ensure Team Members consistently maintain brand standards and high levels of customer service
• Handle all customer inquiries in an appropriate and professional manner
• Accurately manage all transactions during service
• Manage Team Member schedules, stock, and wastage levels
  
  

What are we looking for?

An Assistant Outlet Manager serving Hilton Brand hotels 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:

• Previous experience in organizing food and beverage service in a range of outlets
• Experience in supervising a team
• Ability to demonstrate delegation skills
• Flexibility to respond quickly and positively to a range of work situations
• A passion for developing others to be part of a winning team

Desired candidate profile

An Assistant Outlet Manager supports the Outlet Manager in overseeing daily operations, maintaining service quality, and ensuring smooth functioning of the outlet. This role requires strong leadership, operational expertise, and customer service skills. Below are the key skills required for an Assistant Outlet Manager:

Leadership and Team Management

• Supervision: Lead and manage staff during shifts, ensuring tasks are completed efficiently.
• Training and development: Train team members on service standards, product knowledge, and operational procedures.
• Motivation: Inspire and motivate the team to deliver excellent service.
• Conflict resolution: Address and resolve interpersonal disputes professionally.

Operational Management

• Shift planning: Organize and manage shift schedules to ensure adequate staffing.
• Inventory management: Oversee stock levels of food, beverages, and supplies, ensuring timely reordering.
• Standard operating procedures (SOPs): Implement and maintain SOPs for consistent operations.
• Problem-solving: Quickly address operational challenges, such as equipment issues or staff shortages.

Customer Service Excellence

• Guest relations: Build strong relationships with guests, ensuring their satisfaction and handling complaints effectively.
• Personalized service: Recognize regular guests and tailor services to their preferences.
• Feedback collection: Solicit guest feedback to identify areas for improvement.
• Service standards: Ensure the outlet maintains high-quality service at all times.

Financial Management

• Budget monitoring: Assist in managing operational budgets and controlling costs.
• Revenue generation: Implement strategies to increase sales, such as promotions or upselling techniques.
• Profitability: Analyze financial performance and suggest improvements to meet targets.
• Cash handling: Oversee daily cash transactions and ensure accurate reporting.