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. Supervising the daily operations of the outlet to ensure smooth service flow is a key responsibility. Maintaining high levels of cleanliness, hygiene, and food safety standards is crucial to uphold quality standards. Monitoring guest satisfaction, handling complaints or feedback promptly, and maintaining all records related to food safety, fire safety, and local authority guidelines are essential tasks. Implementing strategies to achieve or exceed sales targets of the assigned outlets is also part of the role. In terms of staff management, the Outlet Manager is responsible for hiring, training, scheduling, and supervising F&B staff. Providing ongoing coaching and development to team members is necessary. Ensuring that team members follow company policies, grooming standards, and standard operating procedures (SOPs) is vital for maintaining consistency and quality in service. Managing inventory of food, beverages, and supplies, minimizing wastage, and controlling operational costs are critical aspects of the role. Coordinating with vendors for timely procurement and quality checks is important to ensure smooth operations and quality assurance. Key skills and competencies required for this role include strong leadership and team management skills, excellent communication and interpersonal abilities, knowledge of POS systems and inventory software, a customer-focused approach, ability to handle pressure, multitask, and attention to detail. Qualifications for the Outlet Manager position typically include a degree or diploma in Hotel Management or F&B Service. A minimum of 5+ years of relevant experience in F&B operations, with at least 2 years in a supervisory or managerial role, is usually required. Knowledge of food safety and hygiene certifications is preferred for this role.,