Outlet Manager

Main Duties:

• To ensure that the monthly forecasted food and beverage revenue figures are achieved for the outlet.
• To strictly adhere to the established operating expenses and that all costs are controlled for the outlet.
• To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
• To ensure that the outlet is managed efficiently according to the established concept statements.
• To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.
• To assist and coach in the operation and be visible during peak times.
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
• To conduct and assist Stewarding Manager in monthly inventory checks on all operating equipment and supplies for the outlet.
• To control the requisitioning, storage and careful use of all operating equipment and supplies for the outlet.
• To conduct daily pre‑shift briefings to ambassadors on preparation, service and menu.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guest complaints, requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
• To ensure that the outlet cashiering procedures is strictly adhered to.
• To ensure that a supervisor or Assistant Outlet Manager is always visible and available on duty during service time in the outlet.
• To identify in conjunction with the Director of Food and Beverage / Assistant Director of Food & Beverage / Assistant Food and Beverage Manager, market needs and trends.
• To monitor and analyze the menus and product of competitive restaurants and pool bars.    
• To assist the Executive Chef in developing menu "specials", buffet themes, a la carte, pool bar snacks and to prepare recipes and specifications for the outlet where applicable.
• To plan and implement an effective sales plan and promotional activities for the outlets.
• To provide the Director of Food and Beverage / Assistant Director of Food & Beverage / Assistant F&B Manager with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.
• To revise and update the outlet’s Departmental Operations Manual as and when needed.
• To participate in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
• To submit to Food and Beverage Office before opening all outlets the following:

• Operations Manual
• Opening and Closing Procedures
• Outlet Policy and Procedures
• Pricing Structure
• Food and Beverage Menu

• To maintain the Daily Log Book for the outlet.
• To submit to Food and Beverage Office the following:

• Monthly Outlets Report
• Holiday Critique / Vacation Planner
• Monthly Objective Review for the outlet
• Monthly Training Report for the outlet

• To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately manned to handle the level of business and submit a copy to the Human Resources Department and Food and Beverage office.
• To maintain the outlet bulletin boards.
• To submit all guest/ambassador incident reports for the outlet.
• To report "lost and found" items for the outlet.
• To attend Food and Beverage Meeting and Daily Operations Meeting.
• To prepare forecasted P&L statements for promotional nights and events according to the annual business plan.
• To ensure that the outlet is kept clean and organized, both at the front and the back as well.
• To conduct weekly walkthrough inspections together with Director of Food & Beverage.