Outlet Manager

About the role

The Outlet Manager will oversee the daily operations of restaurant, bar/lounge, and room‑service outlets within a hospitality venue. This role ensures high standards of service, sanitation, and financial performance while supporting menu planning and peak‑time floor assistance.

Key responsibilities

• Supervise and manage all staff, stepping in to perform duties when needed.
• Maintain service quality and sanitation standards across restaurant, bar, and room‑service areas.
• Review staffing levels to meet guest service expectations, operational needs, and financial targets.
• Lead the food‑and‑beverage team, fostering trust, cooperation, and continuous improvement.
• Ensure compliance with all food‑handling, sanitation, and liquor laws and internal policies.
• Identify training needs, develop and implement training plans to achieve performance goals.
• Monitor and control alcohol service in accordance with local regulations.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage or culinary experience, OR a 2‑year degree in Food Service Management, Hotel & Restaurant Management, Hospitality, Business Administration, or a related field with 2 years of relevant experience.
• Proven ability to manage day‑to‑day outlet operations and lead a diverse team.
• Strong understanding of sanitation standards, service quality, and financial performance metrics.

Required skills