Outlet Manager

Responsibilities

• Ensures that all company minimum brand standards have been implemented and that all optional brand standards have been implemented where appropriate.  
• To monitor all operations, especially during peak business periods.
•  Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
• Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments.
• Tastes and monitors the food and beverage products served throughout the operation provide feedback where appropriate.
• Monitors service and food and beverage standards in the Outlet; works with the Outlet Assistant Manager and Chef de Cuisines to take corrective actions where necessary.
• Conducts frequent and thorough inspections together with the Chef de Cuisine of the Food and Beverage Outlet Operation.
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• Frequently verifies that only fresh products are used in food and beverage preparation.
• Assists the Executive Chef/Chef de Cuisine with creative suggestions and ideas.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Liaises with the Kitchen and Beverage Department on daily operations and quality control.
• Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives. 

Qualifications

• Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. 
• Minimum 2 years work experience as Outlet Manager or Assistant Manager in a hotel or large restaurant with good standards.
• Good Computer skills