Outlet Manager - All Day Dining

Job Description

Role Overview

Key Responsibilities

• Oversee the daily operations of the All Day Dining Restaurant, ensuring smooth and efficient service at all times.
• Lead, motivate, coach, and develop the restaurant team to consistently deliver exceptional guest experiences.
• Ensure all guest interactions reflect Rosewood s culture of genuine hospitality, luxury service, and personalized attention.
• Monitor service standards and implement corrective actions to maintain excellence in food and beverage delivery.
• Conduct daily briefings and ensure associates are fully informed of menu offerings, promotions, VIP arrivals, and operational updates.
• Collaborate closely with the Culinary team to ensure seamless coordination between kitchen and service operations.
• Handle guest feedback, concerns, and service recovery situations promptly and professionally.
• Ensure compliance with all Rosewood brand standards, policies, and operating procedures.
• Monitor restaurant reservations, seating plans, and table allocation to maximize guest satisfaction and operational efficiency.
• Manage labor scheduling and manpower deployment in line with business demands and productivity targets.
• Control operating expenses and monitor departmental costs to achieve budgeted financial objectives.
• Analyze sales performance, guest satisfaction scores, and operational metrics to identify improvement opportunities.
• Oversee inventory management, stock control, and ordering processes to minimize wastage and optimize costs.
• Ensure all food safety, HACCP, hygiene, sanitation, and health and safety standards are maintained at all times.

Qualifications And Requirements

• Diploma or Degree in Hospitality Management, Hotel Management, or a related field preferred.
• Minimum 4 6 years of Food & Beverage experience, including at least 2 years in a supervisory or management role within a luxury hotel or upscale restaurant environment.
• Previous experience managing high-volume All Day Dining operations preferred.
• Strong knowledge of restaurant operations, service standards, food and beverage trends, and luxury hospitality practices.
• Excellent leadership, coaching, and team development skills.
• Strong financial acumen with experience managing budgets, labor costs, and departmental profitability.
• Excellent guest relations and problem-solving abilities.
• Strong communication and interpersonal skills.
• Knowledge of HACCP, food safety regulations, and health and safety standards.