F&B Outlet Manager

Position Summary
The Restaurant Manager is responsible for overseeing the daily operations of the restaurants, ensuring exceptional guest experiences, and maintaining the highest standards of service, quality, and cleanliness. This role includes supervising and training staff, managing financial and administrative responsibilities, and supporting a positive, team-oriented work environment.
Key Responsibilities
Guest Experience & Service Excellence

Lead daily pre-shift meetings to prepare and motivate service staff.
Supervise dining operations, ensuring attentive, efficient, and courteous service at all times.
Monitor guest interactions to guarantee satisfaction, resolving complaints promptly and professionally.
Ensure seamless communication between front-of-house, kitchen, stewarding, and bar teams.
Maintain proper guest recognition, with special attention to repeat and VIP guests.

Operational Management

Oversee restaurant floor during service, assisting with seating and guest needs when required.
Ensure proper station rotation, accurate reservations management, and smooth service flow.
Monitor and maintain cleanliness, organization, and atmosphere of dining areas, bars, and lounges.
Inspect food and beverage quality, presentation, and consistency.
Ensure staff uniforms, tabletop setups, menus, and side stations meet brand standards.

Team Leadership & Development

Recruit, train, and mentor associates to deliver outstanding service and uphold company standards.
Provide continuous coaching, feedback, and performance evaluations.
Create weekly schedules and ensure proper staffing levels to meet business demands.
Foster a culture of teamwork, accountability, and professional growth.

Administrative & Financial Responsibilities

Manage daily supply orders and inventory control.
Monitor liquor pars and food/beverage costs to support profitability.
Complete forecasting, budgeting, scheduling, and payroll reporting.
Ensure compliance with safety, sanitation, and company policies.

Physical & Work Environment Requirements

Ability to lift up to 50 lbs and stand/walk for extended periods (95% of shift).
Frequent bending, reaching, and moving between service areas.
Work primarily indoors, with occasional outdoor exposure depending on dining facilities.
Critical use of hearing, vision, speech, and literacy to communicate, supervise, and maintain operations.

Qualifications

Previous experience in restaurant or food & beverage management, preferably in a hotel or upscale dining environment.
Strong leadership, organizational, and communication skills.
Proven ability to manage guest relations with professionalism and diplomacy.
Proficiency with point-of-sale systems, scheduling, and basic administrative tools.

Ability to thrive in a fast-paced environment while maintaining attention to detail.
Must present Manager ServSafe Certification upon hire
Must present RAMP certification upon hire