FOOD OUTLET MANAGER

Key Responsibilities

Staff Management: Hire, train, schedule, and evaluate F&B staff, fostering a positive and motivating team environment.

Customer Service: Ensure exceptional guest experiences by training staff to high standards, handling feedback, and resolving issues promptly.

Financial Management: Monitor budgets, control costs, manage inventory, and optimize revenue to meet financial objectives.

Operational Oversight: Manage daily operations, from opening to closing, ensuring efficiency and adherence to established procedures.

Compliance & Standards: Maintain strict compliance with health, safety, hygiene, and food safety regulations.

Menu & Inventory: Collaborate on menu planning and development, oversee ordering, and manage inventory to prevent shortages and minimize waste.

Supplier Relations: Build and maintain strong relationships with suppliers to ensure quality products and cost-effectiveness.

Guest Relations: Interact with guests, build relationships with regular patrons, and solicit feedback to improve the guest experience.

Essential Skills and Experience

Leadership & Management: Proven experience in leading and motivating teams to achieve high performance.

Customer Focus: A strong commitment to delivering exceptional customer service and guest satisfaction.

Financial Acumen: Strong understanding of cost control, budgeting, and financial reporting.

Industry Knowledge: Familiarity with food and beverage trends, best practices, and regulatory requirements.

Communication: Ability to communicate effectively with staff, management, and guests.