Outlet Manager

About the role

The Outlet Manager will lead the day‑to‑day operations of the restaurant within Raffles Seychelles, ensuring exceptional service and financial performance. Reporting to the Food & Beverage Manager, you will develop the team, manage budgets and uphold the brand’s luxury standards.

Key responsibilities

• Supervise assistant restaurant managers and supervisors, providing clear direction and timely feedback.
• Handle guest complaints and implement effective service recovery, gathering feedback for continuous improvement.
• Monitor food and beverage quality through regular inspections and ensure compliance with standards.
• Prepare and manage restaurant budgets, forecasts and cost controls, aiming to increase sales while minimizing expenses.
• Attend daily F&B meetings, communicate essential information to the outlet team, and conduct monthly one‑to‑one performance reviews.
• Create weekly staff schedules aligned with anticipated business, budget constraints and service standards.
• Oversee training, work allocation, performance evaluation and problem resolution for all restaurant staff.
• Maintain a safe environment for guests and employees, adhering to health and safety procedures.

Required profile

• Proven experience supervising restaurant or outlet teams in a luxury hotel environment.
• Strong financial acumen with ability to manage budgets, forecasts and cost controls.
• Excellent communication skills for interacting with guests, staff and senior management.
• Ability to respond quickly to issues, resolve complaints and drive service recovery.
• Commitment to maintaining high standards of food, beverage and service quality.

Required skills