Outlet Manager
- Achieve assigned revenue targets and drive overall outlet profitability through effective cost control and operational excellence.
- Foster and maintain positive guest relations at all times, ensuring high service standards and prompt resolution of guest concerns.
- Oversee and manage outlet opening, daily operations, and closing procedures in accordance with company policies.
- Ensure all dining areas comply with health, safety, and hygiene regulations, maintaining a clean, functional, and professional appearance at all times.
- Enforce Food & Beverage Safety and Hygiene policies and ensure full compliance by all team members.
- Ensure menu boards and beverage lists are well-maintained, updated, and that sufficient quantities of menus are available for service.
- Assist in resolving payment discrepancies and ensure all cashiering and settlement procedures comply with established accounting standards.
- Monitor and evaluate staff performance across all service phases and job functions; provide on-the-job coaching and corrective guidance when required.
- Conduct daily briefings and communicate operational updates, issues, and performance matters to the Restaurant Operations Manager / General Manager.
- Oversee food and beverage inventory control, ensuring stock counts are accurate, timely, and consistently performed.
- Establish and maintain par levels for supplies, liquor, beer, wine, and equipment; prepare and delegate requisitions to replenish shortages based on business needs.
- Participate in interviewing and selecting Front of House team members when required.
- Analyse operational data and feedback to identify issues, evaluate options, and implement effective solutions.
- Actively contribute to the implementation of new initiatives and process improvements to enhance service quality and operational efficiency.
- Maintain and support a structured training system to ensure all staff are equipped with the skills, knowledge, and service standards required to perform effectively.
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