An Outlet Manager manages all aspects of food and beverage – restaurant, In‑Room Dining and ToGo (grab and go retail) on a daily basis and coordinates special events. He/ she ensures compliance with standards of service and operating procedures, adherence to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

• Oversee the implementation of standards as detailed in the departmental standards and procedures manual and ensure consistency in its delivery
• Adhere to opening and closing, and cashiering procedures
• Encourage and motivate staff to provide optimum service during all shifts
• Share recommendations and guest comments to the Head Chef and management team to reflect current customer profile
• Develop and implement promotions calendar for F&B products in restaurant
• Conduct competitor analysis and be aware of local and i...