Outlet Manager – Turkish Fine Dining

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

The Outlet Manager oversees the daily operations of the resort’s Turkish Fine Dining restaurant, ensuring exceptional guest experiences through authentic hospitality, flawless service standards, and strong team leadership. The role requires deep knowledge of Turkish cuisine, culture, and dining etiquette, along with the ability to maintain luxury service expectations in a five-star environment.

Operational Excellence

• Manage the daily operations of the Turkish Fine Dining outlet, ensuring smooth service during all meal periods.

• Maintain high standards of food quality, presentation, and service flow in coordination with the culinary team.

• Oversee reservations, table assignments, and special requests to maximize guest satisfaction and outlet profitability.

• Ensure compliance with hygiene, health, and safety regulations.

Guest Experience

• Deliver personalized, refined, and immersive experiences that reflect the rich culture and traditions of Turkish hospitality.

• Handle guest complaints and feedback professionally, ensuring timely resolution and follow-up.

• Build strong relationships with returning guests and VIPs to enhance loyalty.

Team Leadership & Training

• Lead, motivate, and develop a multicultural service team in delivering five-star dining standards.

• Conduct regular training on service etiquette, Turkish culinary knowledge, upselling techniques, and guest engagement.

• Schedule staff effectively to meet operational needs while controlling labor costs.

Financial Management

• Monitor outlet performance, manage budgets, and analyze sales reports to achieve revenue and profitability targets.

• Drive upselling initiatives and implement promotional activities aligned with the outlet’s concept.

• Control operating expenses, minimize wastage, and oversee inventory management.

Menu & Concept Collaboration

• Work closely with the Head Chef to update menus, create seasonal offerings, and maintain the authenticity of the Turkish dining concept.

• Ensure beverage pairing knowledge (especially Turkish wines, teas, and specialty drinks) is communicated to the team.

• Ensure the outlet ambiance, décor, music, and service rituals align with the luxury Turkish fine dining theme.

Administration & Compliance

• Maintain accurate documentation, including daily reports, training logs, inventory sheets, and staff performance records.

• Coordinate with other resort departments (Marketing, Events, Culinary, Finance, Housekeeping) to support special events and operational needs.

• Support recruitment, onboarding, and performance review processes for outlet staff.

• Minimum 3–5 years of supervisory or managerial experience in Fine Dining, preferably in a Turkish or Middle Eastern concept.

• Strong understanding of Turkish cuisine, culture, and dining traditions.

• Experience in luxury hotel or resort environments (5-star required).

• Ability to work under pressure while maintaining service excellence.

• Fluency in English; Turkish language skills are an advantage

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.