Outlet Manager

Roles and responsibilities

We are currently seeking for ambitious, dynamic, self motivated Food & Beverage professionals who assist to organize and direct a team that develops top quality of food & beverage products with prompt, accurate and personalized service.

As an Outlet Manager you are responsible to manage your assigned restaurant to achieve the highest level of customer satisfaction and quality service while meeting / exceeding financial goals and your role will include key responsibilities such as-

• Prepare schedules for all employees according to the forecast and within the limits of the staffing guide to ensure adequate manpower at all times
• Conduct regular training sessions with the assigned team in line with the departmental SOP’s
• Evaluate the performance of the assigned team and initiate internal development and promotions
• Responsible for the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours
• Handle the welcome and seating of arriving guests with the assistance of the Hostess
• Maintain a professional and friendly relationship with the outlet patrons
• Establish and update the outlet’s database of regular guests
• Tour the outlet and all related areas frequently, ensuring the highest possible cleanliness and maintenance standards
• Be actively involved in the outlets promotional activities
  

Skills

Education, Qualifications & Experiences

You should be a college / university degree graduate with a minimum of two years experiences in a similar role. You must be a computer literate with effective communication skills and an excellent command of written and spoken English, along with excellent presentation skills.

Knowledge & Competencies

The ideal candidate will be a hands-on professional with a solid food & beverage background and the passion for quality and excellence. You will be outgoing, creative and eager to share your desire to achieve highest quality service standards with guests and team members and you should possess following competencies-

Understanding Hotel Operations

Effective Communication

Planning for Business

Desired candidate profile

• Overseeing Daily Operations:

  • Managing the day-to-day operations of the outlet, whether it’s a restaurant, café, bar, or lounge.
  • Ensuring that all service standards are met, including the quality of food and beverages, presentation, and cleanliness.
  • Supervising the preparation and service of food and beverages to maintain consistency and quality.

• Staff Management and Training:

  • Hiring, training, and supervising outlet staff, including waitstaff, bartenders, cooks, and hosts.
  • Ensuring all employees are well-trained in service protocols, safety procedures, and customer interaction.
  • Conducting performance reviews, providing feedback, and offering guidance to staff to improve service quality.

• Customer Service and Satisfaction:

  • Ensuring a high level of customer service at all times and resolving guest complaints or issues promptly and professionally.
  • Interacting with guests to gather feedback, enhance the dining experience, and ensure repeat business.
  • Maintaining guest satisfaction and ensuring the outlet's reputation for excellent service is upheld.

• Inventory and Supply Management:

  • Managing inventory levels for food, beverages, and other supplies, ensuring that the outlet is fully stocked and avoids shortages.
  • Working with suppliers to order products, negotiate pricing, and monitor stock levels to avoid waste and optimize costs.
  • Ensuring proper storage and handling of goods to maintain quality and compliance with health and safety regulations.

• Financial Management:

  • Overseeing the budget for the outlet, including monitoring expenses, labor costs, and revenue generation.
  • Analyzing sales reports and financial data to identify trends, forecast demand, and develop strategies to improve profitability.
  • Implementing strategies to drive sales, such as promotional campaigns, menu changes, or upselling techniques.

• Menu Planning and Development:

  • Collaborating with the kitchen and culinary teams to develop and update the outlet’s menu based on guest preferences, seasonal ingredients, and trends.
  • Ensuring the menu is aligned with the outlet’s concept and targets customer demographics while maintaining profitability.
  • Managing menu pricing to reflect cost structures and market conditions while providing value to guests.

• Compliance and Safety Standards:

  • Ensuring that the outlet operates in compliance with health, safety, and legal regulations, including food safety and alcohol laws.
  • Ensuring cleanliness, hygiene, and safety protocols are adhered to in both the kitchen and dining areas.
  • Monitoring the staff’s adherence to safety practices, including handling food, cleaning processes, and emergency procedures.

• Marketing and Promotions:

  • Developing and executing marketing strategies, including special promotions, events, or theme nights, to attract new customers and retain regulars.