Outlet Manager – Food & Beverage Operations

About the role

The Outlet Manager is responsible for the day‑to‑day operation of all food and beverage outlets, including the restaurant, in‑room dining, and grab‑and‑go retail. This role ensures service excellence, compliance with brand and safety standards, and drives revenue through effective promotions and guest engagement.

Key responsibilities

• Implement and monitor departmental standards and procedures to ensure consistent service delivery.
• Oversee opening, closing, and cashiering processes while motivating staff to achieve optimal performance.
• Gather guest feedback and collaborate with the Head Chef and management to adapt offerings.
• Develop and execute a promotions calendar for F&B products, conduct competitor analysis and stay abreast of market trends.
• Manage the customer database, up‑sell property facilities, and maintain accurate POS reporting.
• Control food and beverage costs through forecasting, stock control, and inventory management.
• Plan manpower schedules to optimise payroll expenses and support budget forecasting.
• Ensure compliance with health, safety, food hygiene, and emergency procedures.
• Conduct regular quality audits, handle guest complaints promptly, and maintain outlet log‑books.
• Review monthly P&L statements, monitor equipment and linen inventories, and contribute to CAPEX budgeting.

Required profile

• Proven experience managing hotel or restaurant food‑and‑beverage outlets.
• Strong knowledge of local health, safety, and food‑hygiene regulations.
• Ability to lead and develop a diverse team in a fast‑paced environment.
• Analytical mindset for budgeting, forecasting, and performance reporting.
• Familiarity with emergency procedures and quality‑assurance processes.

Required skills

• Proficiency with point‑of‑sale (POS) systems.
• Experience using budgeting and forecasting tools.
• Inventory and stock‑control management capabilities.