Outlet Manager

Outlet Operations: Manage the day-to-day operations of the outlet, ensuring smooth and efficient service, and maintaining high standards of hygiene, safety, and quality.

• Guest Experience: Deliver outstanding guest service by anticipating needs, handling feedback effectively, and creating a welcoming and engaging atmosphere.

• Team Leadership: Supervise, train, and motivate the outlet team. Manage schedules, monitor performance, and foster a culture of collaboration and excellence.

• Revenue & Cost Control: Maximize revenue through upselling, controlling costs, minimizing waste, and managing inventory and stock effectively.

• Compliance: Ensure compliance with food safety regulations, hygiene standards, and internal SOPs. Conduct regular audits and training.

• Marketing & Promotions: Collaborate with the marketing team to develop and execute promotions, events, and initiatives to attract and retain guests.

• Reporting: Prepare reports on sales, guest feedback, staff performance, and operational needs. Provide insights and recommendations for improvement.

• Collaboration: Work closely with the kitchen, bar, and other F&B outlets to ensure seamless service and coordination.

Sustainability: Commit to and maintain sustainable practices by enhancing resource efficiency, minimizing waste, and promoting eco-friendly, social, and ethical initiatives. Align with the hotel’s broader ESG (Environmental, Social, and Governance) and CSR (Corporate Social Responsibility) objectives to drive positive impact across all pillars of sustainability.

Compliance and Standards: Ensure full compliance with local legal requirements, international standards, health and safety regulations, company policies, ISO standards, and industry best practices. Continuously review and update operational processes to ensure alignment with evolving legal and regulatory requirements.

Food Safety & Hygiene: Ensure full compliance with food safety and hygiene regulations by overseeing proper purchasing, storage, handling, maintenance, communication, and preparation practices across all departments.

Skills:

• Diploma or degree in Hospitality Management or related field.

• Minimum 3 years of experience in a supervisory or managerial role in food & beverage operations.

• Strong leadership and communication skills with the ability to inspire a team.

• Knowledge of food safety standards, cost control, and POS systems.

• Proficient in Microsoft Office Suite (Word, Excel, Outlook); knowledge of F&B software is a plus.

• Exceptional guest service skills and a passion for hospitality.

• Ability to work under pressure in a fast-paced environment.

• Flexibility to work shifts, weekends, and holidays.