Outlet Manager

The Outlet Manager is responsible for overseeing the day-to-day operations of the food and beverage outlet, ensuring exceptional service standards, managing staff, controlling costs, and driving revenue. This role requires a hands-on leader with strong operational knowledge, customer service skills, and the ability to manage a dynamic team in a fast-paced environment.

Key Responsibilities:

Operations & Service:

• Supervise daily operations of the outlet to ensure smooth service flow.
• Maintain high levels of cleanliness, hygiene, and food safety standards.
• Monitor guest satisfaction and handle complaints or feedback promptly.
• Maintain all records related to food safety, fire safety, and local authority guidelines.
• Implement strategies to achieve or exceed sales targets of your assigned outlets.

Staff Management:

• Hire, train, schedule, and supervise F&B staff and provide ongoing coaching and development.
• Ensure team members follow company policies, grooming standards, and SOPs.

Inventory & Cost Control:

• Manage inventory of food, beverages, and supplies.
• Minimize wastage and control operational costs.
• Coordinate with vendors for timely procurement and quality checks.

Key Skills & Competencies:

• Strong leadership and team management skills
• Excellent communication and interpersonal abilities
• Knowledge of POS systems and inventory software
• Customer-focused approach
• Ability to handle pressure and multitask and attention to detail

Qualifications:

• Degree/Diploma in Hotel Management or F&B Service
• Minimum 5+ years of relevant experience in F&B operations, with at least 2 year in a supervisory/managerial role.
• Knowledge of food safety and hygiene certifications is preferred