The Outlet Manager / F&B 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. 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 3-5 years of relevant experience in F&B operations, with at least 1 year in a supervisory/managerial role.