Assistant Manager - Outlet

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We are seeking an enthusiastic and detail-oriented Assistant Manager - Outlet to join our dynamic team at ibis Hyderabad HITEC City, India. In this pivotal role, you will oversee the daily operations of our outlet, ensuring exceptional service delivery, operational excellence, and guest satisfaction. You will lead a diverse team while maintaining our commitment to quality, efficiency, and innovation. This is an excellent opportunity for a motivated professional ready to make a meaningful impact in a fast-paced hospitality environment.

• Oversee daily operations of the outlet, ensuring smooth service delivery and strict adherence to operational standards and brand guidelines
• Supervise, train, mentor, and motivate outlet staff, including servers, kitchen personnel, and support staff, while fostering a positive and inclusive work environment
• Maintain exceptional guest service standards and ensure guest satisfaction through regular interaction, attentive listening, and proactive feedback management
• Monitor and control food and beverage costs, inventory levels, and stock rotation to optimize profitability and minimize waste
• Ensure full compliance with health, safety, and hygiene regulations, conducting regular inspections and audits to maintain the highest standards
• Manage reservations, table allocations, and guest flow to maximize outlet capacity, revenue, and operational efficiency
• Prepare, analyze, and present operational reports, including sales figures, labor costs, performance metrics, and key performance indicators
• Implement and maintain quality assurance procedures for food presentation, taste, consistency, and overall service excellence
• Address guest complaints and concerns promptly and empathetically, implementing corrective measures and follow-up actions as necessary
• Collaborate with the culinary team to develop innovative menus, seasonal offerings, and promotional initiatives that drive revenue and guest engagement
• Conduct staff briefings, performance reviews, and one-on-one coaching sessions, identifying training needs and creating development opportunities
• Manage scheduling and rostering to ensure adequate staffing levels during peak and off-peak periods while maintaining labor cost efficiency
• Liaise with other departments to ensure seamless coordination and support for overall organizational success
• Maintain outlet cleanliness, ambiance, and aesthetic standards in accordance with organizational brand guidelines and expectations
• Analyze guest feedback and operational data to identify trends, opportunities for improvement, and innovative solutions
• Demonstrate resilience and adaptability in managing dynamic operational challenges while maintaining transparent communication with team members

• Minimum 5-6 years of progressive experience in food and beverage operations management or outlet management
• Proven track record successfully managing outlets, all-day dining establishments, or similar hospitality operations
• Strong knowledge of food safety, hygiene standards, and health and safety regulations specific to food service operations
• Demonstrated proficiency in profit and loss (P&L) management, cost control, and financial analysis
• Excellent leadership and staff management capabilities with proven experience in training, development, and team motivation
• Strong communication and interpersonal skills with the ability to build effective relationships across all levels
• Proficiency in hospitality management systems and point-of-sale (POS) software
• Advanced proficiency in Microsoft Office applications, particularly Excel for data analysis and reporting
• Ability to work flexible hours, including evenings, weekends, and public holidays as required by outlet operations
• Strong organizational and time management skills with the ability to multitask and prioritize effectively
• Analytical mindset with the ability to interpret data, identify trends, and make informed decisions
• Inventory management and stock control expertise
• Experience with reservation systems and table management
• Demonstrated resilience, adaptability, and problem-solving capabilities in dynamic environments
• Commitment to continuous improvement, innovation, and maintaining transparent communication with team members
• Capacity planning and revenue management knowledge
• Hospitality management qualification, diploma, or relevant professional certification (preferred)
• Experience working within luxury hotel environments, premium hospitality brands, or high-volume outlet operations (preferred)
• Experience in menu development, food costing, and collaboration with culinary teams (preferred)
• Familiarity with guest feedback management systems and quality assurance procedures (preferred)