Assistant Manager - Outlet

Description

Main Duties

• Support the overall management of the outlet, ensuring smooth daily operations and the consistent delivery of exceptional service standards.
• Lead, supervise, and motivate the outlet team to achieve high levels of guest satisfaction, employee engagement, and operational excellence.
• Monitor service standards throughout all meal periods, ensuring guests receive professional, personalized, and attentive service at all times.
• Handle guest feedback, complaints, and service recovery situations promptly and effectively, ensuring positive outcomes and guest satisfaction.
• Conduct daily briefings, training sessions, and on-the-job coaching to develop team knowledge, service techniques, and product awareness.
• Assist in managing staffing requirements, duty rosters, attendance, and productivity levels to ensure efficient operations.
• Work closely with culinary and beverage teams to ensure seamless coordination between kitchen and service operations.
• Monitor outlet performance, service quality, cleanliness, presentation standards, and guest feedback to identify areas for continuous improvement.
• Support the achievement of financial objectives through effective cost control, revenue enhancement initiatives, upselling, and efficient resource utilization.
• Ensure compliance with company policies, luxury brand standards, hygiene regulations, food safety requirements, and health and safety procedures.
• Assist with inventory management, operating supplies control, equipment maintenance, and stock requisition processes.
• Oversee table reservations, guest preferences, VIP requirements, special events, and private dining arrangements to ensure flawless execution.
• Maintain a visible presence within the outlet, actively engaging with guests and supporting the operational team during peak service periods.
• Prepare operational reports and provide recommendations to improve service quality, guest satisfaction, and overall outlet performance.

Qualifications

• Diploma or Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
• Minimum 3-5 years of Food & Beverage experience, including at least 1-2 years in a supervisory role within a luxury hospitality environment.
• Strong knowledge of restaurant operations, guest service standards, and luxury dining experiences.
• Proven leadership, team development, and employee engagement skills.
• Strong understanding of budgeting, cost control, inventory management, and revenue optimization principles.
• Excellent communication, interpersonal, problem-solving, and organizational skills.
• Ability to perform effectively in a fast-paced environment while maintaining exceptional attention to detail.
• Proficiency in restaurant management systems and Microsoft Office applications.