Outlet Manager – Food & Beverage

About the role

The Outlet Manager will lead the restaurant’s daily operations, ensuring high‑quality service, optimal financial performance and a memorable guest experience. Reporting to the Food & Beverage Manager, the role combines staff leadership, cost control and continuous improvement within a luxury hotel environment.

Key responsibilities

• Direct and supervise assistant restaurant managers and supervisors, keeping them informed of issues and corrective actions.
• Handle guest complaints, conduct service recovery and gather feedback for improvement.
• Inspect food and beverage quality regularly and ensure hygiene standards are met.
• Prepare and manage the restaurant budget, forecasts and cost controls to increase sales and minimise expenses.
• Schedule staff, oversee training, performance evaluation and payroll reporting.
• Maintain inventory of outlet equipment and coordinate with Housekeeping and Engineering for cleanliness and safety.

Required profile

• Hotel Restaurant Management graduate with at least 1‑2 years managerial experience in an international chain hotel pub/bar.
• Well‑presented, professionally groomed and physically fit with strong leadership and interpersonal skills.
• Proven organisational ability, deadline‑driven and capable of delivering quality results.
• Excellent communication skills for interacting with diverse staff and guests.

Required skills

• Proficiency in Microsoft Excel.
• Knowledge of MS Word, Publisher and PowerPoint.
• Experience using the Micros point‑of‑sale system.