The Outlet Manager oversees daily restaurant operations, ensuring high standards of service and sanitation while leading the food and beverage team to achieve both guest and employee satisfaction. This role involves managing staff, implementing training plans, maintaining compliance with policies and regulations, and driving exceptional customer service.
Responsibilities
- Supervises daily restaurant operations and assists with menu planning.
- Maintains sanitation standards in restaurant, bar/lounge, and room service areas.
- Reviews staffing levels to meet guest service, operational needs, and financial objectives.
- Leads the food and beverage team through communication, mentorship, and fostering collaboration.
- Ensures compliance with food handling, sanitation standards, liquor laws, and applicable regulations.
- Manages service delivery to ensure excellent guest experiences from arrival to departure.
- Handles guest complaints and provides feedback for continuous improvement.
- Provides leadership in departmental goal-setting and prioritization efforts.
Skills & Qualifications
- Strong leadership abilities
- Excellent communication skills
- Knowledge of food safety and sanitation standards
- Understanding of liquor laws
- Ability to manage teams effectively
Experience
- 4 years experience in the food and beverage, culinary, or related professional area OR 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major with 2 years relevant experience.
- Experience in managing day-to-day operations of a restaurant or similar establishment.
Education
- High school diploma or GED; OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major.