Outlet Manager

• Supervise and manage employees and day-to-day restaurant operations
• Maintain service and sanitation standards in restaurant, bar/lounge and room service areas
• Review staffing levels to ensure guest service, operational needs and financial objectives are met
• Lead, influence, and encourage team members
• Ensure compliance with all food & beverage policies, standards and procedures
• Handle guest problems and complaints
• Meet with guests to obtain feedback on food quality, service levels and satisfaction
• Provide guidance and direction to subordinates including performance standards monitoring
• Oversee financial aspects of the department including purchasing and payment of invoices

Qualifications & Experience:

• High school diploma or GED with 4 years experience in food and beverage, culinary, or related professional area
• OR 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major with 2 years experience

Skills & Competencies:

• Strong interpersonal and communication skills
• Leadership and team management abilities
• Knowledge of food & beverage policies, standards and procedures
• Understanding of food handling and sanitation standards
• Customer service excellence and complaint handling
• Financial management for restaurant operations