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
