Outlet Manager (Food Services)

The Outlet Manager is responsible for the profitability of the outlet. He/she performs outlet-level support functions including customer service, scheduling, day-to day operations, cashiering, loss prevention, maintenance, and back office support. He/she manages inventories, interacts with customers, wait staff and support employees to maximises revenue generation and enhance the customer experience. He/she oversees the recruitment, training, and motivation of staff. He/she maintains high standards of quality control, hygiene, health and safety in the dining area.

Job Description: 

• Administer purchasing and receiving procedures.

• Analyse service quality and customer satisfaction.

• Conduct staff performance assessment process.

• Contribute to innovation process within own scope of work in the business unit.

• Facilitate compliance with legislative and regulatory requirements.

• Foster service innovation.

• Identify and establish internal and external stakeholder relationships.

• Implement loss/risk prevention.

• Lead team to implement change.

• Manage and implement business continuity plans.

• Manage compliance with food and beverage hygiene policies and procedures.

• Manage cost and quality controls.

• Manage crisis situations.

• Manage food & beverage operations.

• Manage guest service.

• Manage site/outlet and equipment maintenance.

• Manage training.

• Managing the customer experience.

• Monitor income and expenses.

• Optimise workforce for service excellence.