Outlet Manager

About the role

The Outlet Manager oversees the daily operation of a Food & Beverage outlet at a luxury hotel, ensuring exceptional service, guest satisfaction, and financial control. The role requires a hands‑on leadership style to maintain operational excellence and uphold the property’s luxury standards.

Key responsibilities

• Manage day‑to‑day outlet operations, maintaining efficient, professional, and flexible service in line with outlet concepts.
• Maintain a visible presence during service, especially peak periods, to support the team and ensure a seamless guest experience.
• Plan staffing levels, duty schedules, and team deployment based on forecasted business volumes.
• Conduct daily pre‑shift briefings covering reservations, VIP guests, menu updates, promotions, and operational priorities.
• Monitor guest experience, respond to enquiries, resolve complaints promptly, and follow up appropriately.
• Coordinate with Culinary, Beverage, and other departments to ensure service efficiency, product quality, and effective communication.
• Oversee cleanliness, organization, and readiness of service stations, storage areas, and back‑of‑house spaces.
• Maintain inventory par levels, conduct regular checks, and ensure accurate cashiering, billing, and POS procedures.

Required profile

• Bachelor’s degree or diploma in Hospitality Management, Food & Beverage Management, or related field.
• Minimum 3–5 years of relevant F&B service experience, including supervisory or management roles in a luxury hospitality environment.
• Proven leadership abilities with experience in team training, performance management, workforce planning, and employee development.
• Excellent communication, interpersonal, and guest‑relations skills with a strong commercial awareness.

Required skills

• Proficiency in Microsoft Office.
• Experience with Point of Sale (POS) systems.
• Familiarity with hotel management platforms.