Outlet Manager

1. Outlet Operations Management:

• Oversee the daily operations of the food and beverage outlet, ensuring that all service standards are met.
• Supervise and manage all front-of-house and back-of-house staff, including servers, bartenders and part time
• Ensure the outlet operates efficiently during all service periods, providing a smooth and consistent guest experience.
• Develop and maintain outlet procedures to optimize guest service, employee performance, and operational efficiency.
• Monitor the quality of food and beverages served, ensuring that they meet the outlet’s standards for taste, appearance, and temperature.
• Manage guest reservations, seating, and service flow to maximize capacity and minimize wait times.
• Ensure compliance with all health and safety regulations, including food safety, sanitation, and workplace safety standards.

2. Banquet and Event Coordination:

• Oversee the planning, setup, and execution of banquet and event functions, including meetings, weddings, private parties, and corporate events.
• Collaborate with the Sales and Catering teams to understand event requirements and ensure smooth coordination between departments.
• Ensure the banquet team is fully briefed on event details such as menu, special requests, seating arrangements, and timings.
• Coordinate with the kitchen and bar staff to ensure timely and accurate delivery of food and beverage items for events.
• Supervise the event setup, ensuring that all décor, AV equipment, and dining setups meet client expectations as per the Event Order
• Ensure that events are executed flawlessly, with high standards of service and hospitality.
• Post-event, ensure the venue is cleaned and reset for future use.

3. Staff Supervision and Development:

• Lead, train, and motivate outlet and banquet staff to provide outstanding customer service and maintain a positive work environment.
• Conduct regular staff meetings to communicate outlet goals, special events, menu changes, and guest feedback.
• Handle daily scheduling, ensuring adequate coverage for both the outlet and banquet operations while managing labour costs.
• Conduct performance evaluations, provide constructive feedback, and manage disciplinary actions as needed.
• Ensure all staff members are trained in customer service, food safety, and event management standards.
• Promote teamwork and cooperation between the front-of-house and back-of-house teams, especially during large events or banquets.

4. Financial Management:

• Monitor and control the outlet’s financial performance, including revenue, costs, and profitability.
• Assist in setting and achieving sales targets, identifying opportunities for growth and profitability.
• Oversee inventory management, including ordering, receiving, and stock rotation of food, beverages, and supplies.
• Manage banquet event budgets, ensuring that costs are within agreed-upon limits while maximizing revenue opportunities.
• Review daily sales reports and take appropriate actions to meet or exceed financial goals.
• Implement cost control measures to minimize waste, reduce spoilage, and optimize resource use.

5. Guest Satisfaction and Relationship Management:

• Ensure a high level of guest satisfaction by consistently delivering exceptional service and anticipating guest needs.
• Address guest complaints or concerns promptly and professionally, ensuring that issues are resolved to the guest’s satisfaction.
• Foster strong relationships with regular clients, VIP guests, and event planners to encourage repeat business and referrals.
• Regularly collect guest feedback, both informally and through formal channels (e.g., surveys), to improve service quality.
• Ensure that guests have a personalized experience, especially for large or special events, by offering tailored services or promotions.

6. Marketing and Promotions:

• Work with the marketing and sales teams to create promotions, special offers, and events that will attract new customers and boost sales.
• Develop seasonal or themed menus for the outlet and banquet events, leveraging local trends and guest preferences.
• Oversee the implementation of marketing campaigns for banquet services, such as wedding packages, corporate events, and holiday specials.
• Ensure that outlet and banquet services are promoted effectively through the restaurant's website, social media, and other marketing channels.
• Participate in local business networking and hospitality events to promote the venue’s services.

7. Compliance and Safety:

• Ensure compliance with all food and beverage laws and regulations, including licensing, alcohol service laws, and health and safety standards.
• Conduct regular safety audits of the outlet and banquet facilities to ensure a safe working environment for staff and a safe dining environment for guests.
• Ensure all staff members follow proper hygiene practices, including handling of food, beverages, and equipment.
• Oversee emergency preparedness procedures, such as fire drills and first aid training, to ensure the safety of both guests and staff.

Skills and Qualifications:

• Leadership and Management: Strong leadership skills, with the ability to manage and motivate teams, resolve conflicts, and ensure high levels of staff performance and engagement.
• Customer Service Excellence: A commitment to providing exceptional customer service and ensuring a memorable guest experience.
• Event Planning and Coordination: Experience in planning, organizing, and executing events, particularly in a banquet or large-scale setting.
• Financial Acumen: Knowledge of budgeting, financial reporting, and cost control to meet both outlet and banquet profitability targets.
• Organization and Multitasking: Exceptional organizational and multitasking skills to manage multiple tasks and priorities simultaneously.
• Communication Skills: Excellent verbal and written communication skills to effectively interact with staff, guests, event planners, and other departments.
• Attention to Detail: Strong attention to detail in both service delivery and event execution.
• Problem-Solving: Ability to anticipate and resolve issues before they affect service or guest satisfaction.
• Sales and Marketing: Ability to drive sales and market the outlet and banquet services effectively.
• Knowledge of F&B Operations: Deep knowledge of food and beverage service standards, event logistics, and industry best practices.

Qualifications:

• Education: A high school diploma is required; a degree in Hospitality Management, Business Administration, or a related field is preferred.
• Experience: Minimum of 3-5 years of experience in food and beverage management, event planning, or a similar supervisory role within the hospitality industry.
• Certifications: Food safety certifications (e.g., ServSafe) and First Aid/CPR certifications are typically required.
• Technical Skills: Familiarity with POS (Point of Sale) systems, inventory management software, and event management tools.

Physical Requirements:

• Ability to stand and walk for extended periods of time.
• Ability to work in a fast-paced, high-pressure environment, especially during peak hours or large events.

Working Conditions:

• Work in a dynamic and high-energy environment, especially during peak dining hours or special events.
• Interaction with guests, team members, and management in both front-of-house and back-of-house areas.
• Must be available to work flexible hours, including evenings, weekends, and holidays, especially during large events or banquets.