Outlet Manager

Job description

Job Description

Key Responsibilities

· 
Plan, organize, coordinate, and control the daily operations of all Food & Beverage outlets, ensuring consistent service quality and adherence to hotel and brand standards.

· 
Drive departmental profitability by monitoring revenues, controlling costs, managing budgets, and reviewing performance against daily, Month-to-Date (MTD), and Year-to-Date (YTD) targets.

· 
Coordinate menu planning, menu engineering, and costing in collaboration with the Executive Chef to enhance guest experience and maximize profit margins.

· 
Manage manpower planning, prepare duty rosters, and control labor costs while ensuring adequate staffing levels and operational efficiency.

· 
Oversee inventory management, storage, and control systems for food, beverage, and operating equipment to prevent losses and ensure availability.

· 
Ensure the highest standards of hygiene, sanitation, safety, and cleanliness are maintained across all outlets, kitchens, and back-of-house areas.

· 
Lead, train, coach, and evaluate Food & Beverage staff, ensuring continuous development, compliance with standards, and professional conduct.

· 
Handle and coordinate with Destination Management Companies (DMCs), tour operators, and internal departments to ensure smooth execution of group business, banquets, and special events.

· 
Conduct daily briefings and weekly meetings with supervisors to communicate objectives, review performance, and plan upcoming events and operational priorities.

· 
Prepare and submit regular operational reports, forecasts, and performance analyses, and actively participate in Food & Beverage and management meetings.

Additional Information

Additional Information

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.