Outlet Manager
- Drive revenue and profitability targets for the assigned outlet.
- Foster and maintain positive guest relations at all times.
- Oversee the opening, operating, and closing procedures to ensure smooth daily operations.
- Ensure the dining area consistently meets health and safety regulations and is clean, well maintained, and visually presentable.
- Adhere to and enforce Food & Beverage Safety and Hygiene policies and procedures.
- Ensure the menu board and beverage lists are in good condition and that the required number of menus are always available.
- Assist in resolving payment issues and ensure all cashiering activities comply with accounting standards.
- Monitor staff performance across all service areas, ensuring adherence to service standards, and provide on-the-spot coaching as needed.
- Conduct daily briefings and keep the Operations Manager and Directors updated on operational matters and key developments.
- Maintain accurate and consistent inventory and stock control for food and beverages.
- Establish par levels and manage requisitions for supplies, liquor, beer, wine, and equipment based on forecasted business needs.
- Participate in interviewing and selecting potential Front of House hires.
- Analyse situations, evaluate outcomes, and implement effective solutions to operational challenges.
- Contribute actively to the implementation of service enhancements and continuous improvement initiatives.
- Maintain an effective training system to ensure team members are equipped with the knowledge and skills to perform at a high level.
- Set clear, realistic, and challenging goals to drive team performance and operational excellence.
- Ensure timely performance reviews and appraisals for all Front of House staff.
- Perform any other ad hoc duties as assigned by the Operations Manager or Management Team.