Outlets Manager

Position Summary
The Outlets Manager is responsible for supervising the daily operations of the restaurant, ensuring consistent quality and service standards while maximizing profitability.

• Schedule staff at appropriate levels; monitor daily labor costs to ensure efficient staffing.

• Ensure all restaurant operations comply with brand/franchise standards.

• Inspect outlet areas daily for cleanliness and completion of pre- and post-shift side work.

• Conduct pre-shift meetings to review daily events, specials, and operational updates.

• Maintain high standards for food and beverage quality and guest service; resolve guest concerns promptly.

• Assist in developing short-term financial and operational plans that support restaurant and hotel goals.

• Support employee performance management, including discipline, recognition, and evaluations.

• Analyze guest feedback and financial reports; implement corrective actions as needed.

• Participate in monthly inventories and implement programs to reduce breakage of china, glassware, and silver.

• Promote sales-building programs, employee incentives, and initiatives that enhance guest satisfaction.

• Maintain strong communication with all employees and hotel departments.

• Respond quickly and professionally to guest requests and follow up to ensure satisfaction.

• Maintain a professional appearance at all times.

• Uphold and clearly communicate company policies and procedures to team members.

• Recruit and hire staff using established company standards (behavioral interviewing, reference checks, team interviews).

• Conduct training on safety, security, departmental procedures, and service standards.

• Ensure compliance with all federal, state, and local regulations, including OSHA, EEOC, Wage & Hour, and Health Department guidelines.

• Perform other duties as assigned.

• High School diploma or equivalent required.

• Minimum one year of food & beverage and/or hospitality experience required.

• Candidates with outstanding performance or experience may receive special consideration.

• Alcohol awareness certification and/or food service permit as required by state or local law.

• Additional certifications as required by the hotel brand or franchise.

• Strong leadership and team-building skills.

• Excellent oral and written communication abilities.

• High attention to detail.

• Strong planning, organizational, and time-management skills.

• Exceptional guest service skills.

• Must be able to work nights, weekends, and holidays.

• Fast-paced work environment with constant activity.

These activities are described to help applicants determine their ability to perform the role with or without accommodations.

• Frequent walking and movement throughout the restaurant while supervising and supporting staff.

• Ability to lift and push trays or carts up to 50 pounds.

• Must be able to speak and write clearly, organize work, interact professionally with guests, and make timely decisions.

• Occasional administrative duties such as forecasting, reviewing budgets, and scheduling, requiring analytical thinking.

• Frequent use of problem-solving, reasoning, coaching, and training skills.

• Regular use of mathematical skills including profit/loss analysis, percentages, and variances.