Oversee the daily operations of the restaurant, including but not limited to, managing staff, ensuring food safety and quality standards, maintaining inventory levels, and implementing cost-control measures
Recruit, train, and supervise restaurant staff
Schedule shifts and manage payroll expenses
Ensure exceptional customer service standards are met at all times
Monitor financial performance and implement strategies to achieve sales targets and control costs
Collaborate with chefs and kitchen staff to plan and update menu offerings based on market trends and seasonal availability
Maintain health and safety standards in compliance with local, state, and federal regulations
Hold all F&B Staff members accountable, through monitoring their performance, as related to customer service, and staff relations

Proven experience as a Restaurant/Outlet Manager or in a similar role within the hospitality industry
Hotel experience preferred
Strong leadership and organizational skills, with the ability to motivate and inspire a diverse team
Excellent communication and interpersonal skills
Ability to work effectively under pressure and handle multiple priorities
Knowledge of restaurant management software and POS systems
Understanding of food, beverage, and labor costs and the ability to implement cost-control measures
Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred
Minimum of 5 years working in a restaurant setting
Additional certifications (ServSafe, TiPS, etc.) preferred
POS Micros and Microsoft Suites experience a plus

Outlet Manager

Key skills