Outlets Manager

The Outlets Manager will oversee both the front-of-house and back-of-house operations of the restaurant, bar, and kitchen. This position is responsible for ensuring the smooth and efficient functioning of all outlets, maintaining high standards of service, and driving the financial performance of the food and beverage operations. The ideal candidate will possess strong leadership skills, a passion for hospitality, and a commitment to providing exceptional customer experiences.

Key Responsibilities:

1. Operational Management:

   • Oversee daily operations of the restaurant, bar, and kitchen, ensuring seamless coordination between front-of-house and back-of-house activities.
   • Ensure all outlets are adequately staffed, stocked, and maintained to meet business needs and guest expectations.
   • Monitor service quality and guest satisfaction, addressing any issues or complaints promptly and effectively.

2. Staff Supervision and Development:

   • Lead, train, and motivate a team of front-of-house and back-of-house staff, including servers, bartenders, hosts, cooks, and kitchen staff.
   • Develop and implement training programs to enhance staff skills and knowledge.
   • Conduct regular performance evaluations and provide constructive feedback to employees.

3. Customer Service:

   • Ensure exceptional customer service is delivered consistently across all outlets.
   • Engage with guests to gather feedback and improve service offerings.
   • Handle guest complaints and special requests in a professional and courteous manner.

4. Financial Management:

   • Assist in managing budgets, controlling costs, and maximizing profitability for all outlets.
   • Monitor inventory levels, conduct regular stock audits, and manage ordering processes.
   • Analyze financial reports and implement strategies to improve sales and reduce expenses.

5. Compliance and Safety:

   • Ensure compliance with health, safety, and sanitation regulations across all outlets.
   • Conduct regular inspections to maintain high standards of cleanliness and hygiene.
   • Stay updated with industry trends and implement best practices.

6. Event Coordination:

   • Assist in planning and executing special events, banquets, and functions within the outlets.
   • Coordinate with other departments to ensure seamless event operations and guest satisfaction.

7. Menu Development and Quality Control:

   • Collaborate with chefs and bartenders to develop and update menus, ensuring a diverse and appealing offering for guests.
   • Monitor food and beverage quality, presentation, and consistency.

8. Administrative Duties:

   • Maintain accurate records, prepare reports, and manage administrative tasks related to staffing, ordering, and financial performance.
   • Handle payroll, scheduling, and other HR-related tasks for outlet staff.

Qualifications:

• Minimum of 3-5 years of experience in a management role within the food and beverage industry, with experience in both front-of-house and back-of-house operations.
• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Proficiency in MS Office and point-of-sale (POS) systems.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Strong problem-solving and decision-making abilities.
• Knowledge of health, safety, and sanitation regulations.

Physical Requirements:

• Ability to stand for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work in a fast-paced environment.

Benefits:

• Competitive salary
• Health, dental, and vision insurance
• Paid time off
• Employee discounts
• Career development opportunities