Description
The Restaurant Outlets Manager oversees daily food and beverage operations across hotel outlets, managing staff, budgets, inventory, quality, safety, guest satisfaction, and profitability. The role leads supervisors and F&B teams, develops pricing and promotional strategies, monitors financial performance, and ensures compliance with health, safety, licensing, and labor requirements. It requires at least three years of progressive restaurant management experience, PMS and POS proficiency, financial acumen, and availability for days, evenings, weekends, and holidays.
