F&B OUTLETS MANAGER

The Outlets Manager

About the Role:

The Outlets Manager will report to Director of Food & Beverage and is responsible for overseeing the daily operations of restaurant and bar outlets ensuring exceptional service quality and operational efficiency. This role involves strategic planning and execution to maximize revenue, control costs, and maintain high standards of hygiene and safety. The manager will lead, train, and motivate a diverse team to deliver outstanding guest experiences while adhering to company policies and industry regulations.

Minimum Qualifications:

• Degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 3 years of experience in food and beverage management within the hospitality industry.
• Proven track record of managing multiple F&B outlets or a large-scale food service operation.
• Strong knowledge of food safety standards, health regulations, and licensing requirements.
• Excellent leadership, communication, and organizational skills.
• Proficient in training associates towards standards and compliance.

Preferred Qualifications:

• Certification in Alcohol Awareness and Food Safety.
• Experience with point-of-sale (POS) systems and inventory management software.
• Advanced degree or diploma in Hospitality or Food & Beverage Management.
• Multilingual abilities to effectively communicate with diverse teams and guests.
• Experience working in a full-service brand hotel environment.
• Flexible work schedule with ability to work morning and evening, weekends and holidays.

Responsibilities:

• Manage day-to-day operations of all food and beverage outlets, including restaurants, bars, and room service.
• Develop and implement strategies to increase sales, improve customer satisfaction, and optimize operational efficiency.
• Recruit, train, and supervise outlet staff, ensuring compliance with service standards and health and safety regulations.
• Monitor inventory levels, control costs, and manage budgets to achieve financial targets.
• Coordinate with kitchen and service teams to ensure seamless service delivery and high-quality food and beverage offerings.
• Conduct regular inspections to maintain cleanliness, safety, and compliance with licensing laws.
• Analyze customer feedback and market trends to continuously improve the guest experience.
• Prepare reports on outlet performance, including sales, labor costs, and customer satisfaction metrics.
• Provides reports as needed and requested.
• Communicates proficiently and promptly with associates, management and guests.

Skills:

The Outlets Manager utilizes leadership and communication skills daily to motivate and guide a diverse team toward delivering exceptional guest service. Analytical skills are essential for monitoring financial performance, controlling costs, and making data-driven decisions to improve profitability. Operational skills ensure smooth coordination between front-of-house and kitchen teams, maintaining high standards of quality and efficiency. Knowledge of food safety and health regulations is applied consistently to uphold compliance and protect guest well-being. Additionally, proficiency with technology such as POS systems and inventory software supports accurate reporting and streamlined operations.