OUTLET MANAGER

Responsible for overseeing all aspects of restaurant operations, including guest service, staff management, and financial performance. Leads a team of restaurant professionals in delivering exceptional dining experiences, maintaining high standards of quality, and maximizing revenue opportunities.

Key Responsibilities:

• Oversee and manage all aspects of restaurant operations, including staffing, service standards, food and beverage quality, and financial performance.
• Lead, mentor, and motivate restaurant staff, providing guidance, training, and performance feedback to ensure a high level of service and professionalism.
• Develop and implement service procedures, standards, and training programs to enhance staff performance, guest satisfaction, and operational efficiency.
• Coordinate with the culinary team to plan menus, specials, and promotions, ensuring alignment with guest preferences, seasonal trends, and budgetary goals.
• Monitor and control food and beverage costs, labor expenses, and other operational expenses to meet budgetary targets and maximize profitability.
• Maintain cleanliness, organization, and sanitation standards in the dining area, bar, kitchen, and storage areas, in compliance with health and safety regulations.
• Handle guest inquiries, complaints, and feedback with professionalism and empathy, taking appropriate measures to address concerns and exceed expectations.
• Implement marketing initiatives, promotions, and partnerships to attract and retain guests, increase revenue, and enhance the restaurant's reputation.
• Analyze sales trends, guest feedback, and performance metrics to identify opportunities for improvement and innovation.
• Collaborate with other hotel departments, including sales, marketing, and banquet services, to promote the restaurant and maximize revenue opportunities through special events, catering, and group bookings.