The Outlet Manager is responsible to lead F&B team, identify customers’ needs and respond proactively to all their concerns & manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
Specific Responsibilities
Individual to be involved in:
1. Oversee day to day restaurant operations.
2. Manage and maintain inventory, sales and staff as well as monitoring, evaluation sales performances.
3. Ability to keeps track of the food available in the kitchen and the food that needs to be ordered.
4. Ability to source, identify and interact with vendors to help get the best quality food for the most competitive price.
5. Employee safety, welfare, wellness and health reporting.
6. Comply with all company policies, relevant laws and regulations, ensuring that the restaurants adhere to pertinent health and safety regulations.
Technical Skills and Competencies
1. Skilled communicator with excellent problem solving skills and interpersonal skills
2. Ability to diffuse tense situation between patrons or staffs
3. Have business management knowledge to handle the operations aspects of the restauant
4. Effective management skills and leadership skills
