Outlet Manager

Key Responsibilities

• Plan, organize, coordinate, and control the daily operations of all Food & Beverage outlets, ensuring consistent service quality and adherence to hotel and brand standards.

• Drive departmental profitability by monitoring revenues, controlling costs, managing budgets, and reviewing performance against daily, Month-to-Date (MTD), and Year-to-Date (YTD) targets.

• Coordinate menu planning, menu engineering, and costing in collaboration with the Executive Chef to enhance guest experience and maximize profit margins.

• Manage manpower planning, prepare duty rosters, and control labor costs while ensuring adequate staffing levels and operational efficiency.

• Oversee inventory management, storage, and control systems for food, beverage, and operating equipment to prevent losses and ensure availability.

• Ensure the highest standards of hygiene, sanitation, safety, and cleanliness are maintained across all outlets, kitchens, and back-of-house areas.

• Lead, train, coach, and evaluate Food & Beverage staff, ensuring continuous development, compliance with standards, and professional conduct.

• Handle and coordinate with Destination Management Companies (DMCs), tour operators, and internal departments to ensure smooth execution of group business, banquets, and special events.

• Conduct daily briefings and weekly meetings with supervisors to communicate objectives, review performance, and plan upcoming events and operational priorities.

• Prepare and submit regular operational reports, forecasts, and performance analyses, and actively participate in Food & Beverage and management meetings.

Additional Information

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.