Outlet Manager

VEER Luxury Boutique Hotel

Roles & Responsibilities

• Manage daily operations across all F&B outlets, pool, bar and room service.
• Lead, supervise, and develop the F&B service team, ensuring consistent delivery.
• Design and conduct service training programs where needed.
• Coordinate closely with the Executive Chef and kitchen team on menu execution, timing, and service quality.
• Oversee guest experience from reservation to checkout, resolving any service issues.
• Ensure all outlets comply with health, safety, and hygiene standards.
• Manage outlet scheduling, staffing, and briefings.
• Support the rollout of systems and SOPs covering: menu costing, item creation, purchasing procedures, inventory management, and receiving controls
• Lead the planning and execution of banquets, corporate events & private receptions
• Coordinate event setup, service flow, and breakdown in alignment with client and management expectations.
• Liaise with sales team to ensure seamless handover & execution of event bookings.
• Prepare and submit daily, weekly, and monthly operational reports.
• Maintain accurate records for covers, revenue, and guest feedback per outlet
• Be present on the floor during service, actively engaging with guests, checking on tables, and guiding the team to deliver exceptional hospitality.
• Address guest complaints with empathy and professionalism, providing timely solutions and follow-up to create a positive, lasting impression.
• Partner with the Chef and leadership team to create menus, plan seasonal offerings, and execute marketing initiatives that enhance the dining experience and other outlets.
• Manage labour and operating expenses by optimizing practices, maintaining accurate budgets, and overseeing purchasing and inventory controls to achieve financial goals.
• Conduct weekly meetings with assistant managers to evaluate results, set action plans, resolve issues, and drive consistent execution across all outlets.
• Assist with recruitment, interviewing, and onboarding of front-of-house staff, partnering with HR and leadership to build a skilled, engaged, and guest-focused team.
• Oversee supply ordering and inventory management to ensure availability, minimize waste, and optimize costs.
• Implement and uphold procedures and systems that ensure hotel policies and practices are consistently followed by all team members.
• Maintain a clean, safe, and inviting environment by managing restaurant cleaning schedules, coordinating maintenance work orders, and performing regular inspections.