Outlet Manager

About the role

Assist in managing the day‑to‑day operations of the restaurant outlet, ensuring exceptional guest experiences in line with five‑star hospitality standards. The role involves supervising the service team, coordinating with other departments, and driving revenue.

Key responsibilities

• Assist in managing day‑to‑day operations of the restaurant outlet.
• Supervise, train, and motivate the service team to maintain high levels of service quality, grooming, hygiene, and operational efficiency.
• Monitor guest satisfaction, handle guest complaints professionally, and ensure prompt resolution of service issues.
• Coordinate with Kitchen, Housekeeping, and other departments to ensure seamless service delivery and smooth outlet operations.
• Drive outlet revenue through effective upselling, promotions, and guest engagement initiatives.
• Monitor inventory, breakage, and operating supplies while ensuring adherence to cost‑control measures.
• Ensure compliance with food safety, hygiene, and brand standards, including HACCP and statutory requirements.
• Assist in preparing duty rosters, performance evaluations, and training plans for team members.

Required profile

• Bachelor’s Degree or Diploma in Hotel Management, Hospitality Management, or a related field.
• 3–5 years of experience in Food & Beverage Service operations, preferably in a luxury or five‑star hotel environment.
• Minimum 1–2 years of supervisory experience in a restaurant or specialty outlet.
• Strong leadership and team management abilities.
• Excellent communication and guest relations skills.
• Sound knowledge of restaurant operations, food and beverage service standards, and fine dining etiquette.
• Strong problem‑solving and decision‑making capabilities.
• Ability to work under pressure and manage multiple priorities effectively.

Required skills

• Proficiency in POS systems.
• Proficiency in Microsoft Office.
• Proficiency in restaurant management software.