Outlet Manager

Job description

Job Description

Main Duties:

·  To ensure that the monthly forecasted food and beverage revenue figures are achieved for the outlet.
·  To strictly adhere to the established operating expenses and that all costs are controlled for the outlet.
·  To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
·  To ensure that the outlet is managed efficiently according to the established concept statements.
·  To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
·  To assign responsibilities to subordinates and to check their performance periodically.
·  To assist and coach in the operation and be visible during peak times.
·  To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
·  To conduct and assist Stewarding Manager in monthly inventory checks on all operating equipment and supplies for the outlet.
·  To control the requisitioning, storage and careful use of all operating equipment and supplies for the outlet.
·  To conduct daily pre‑shift briefings to ambassadors on preparation, service and menu.
·  To liaise with the Kitchen and Beverage department on daily operation and quality.
·  To handle all guest complaints, requests and enquiries on food, beverage and service.
·  To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
·  To ensure that the outlet cashiering procedures is strictly adhered to.
·  To ensure that a supervisor or Assistant Outlet Manager is always visible and available on duty during service time in the outlet.
·  To identify in conjunction with the Director of Food and Beverage / Assistant Director of Food & Beverage / Assistant Food and Beverage Manager, market needs and trends.
·  To monitor and analyze the menus and product of competitive restaurants and pool bars.    
·  To assist the Executive Chef in developing menu "specials