Job Summary:

The Assistant Manager - Outlet is responsible for supporting the daily operations of the assigned food and beverage outlet. This role includes managing staff, maintaining service quality, and ensuring guest satisfaction while working within budgetary guidelines to help drive financial success.

Responsibilities:

• Assist the Outlet Manager in overseeing daily operations, ensuring high-quality service and guest satisfaction.
• Supervise and train staff, ensuring adherence to service standards and operational procedures.
• Maintain smooth communication between kitchen, bar, and service staff to ensure efficient operations.
• Monitor inventory levels, assist in ordering supplies, and ensure proper stock management.
• Support the development and implementation of promotional activities to increase revenue.
• Ensure compliance with health, safety, and hygiene standards in all areas of the outlet.
• Address and resolve guest complaints or issues in a timely and professional manner.
• Assist in preparing budgets, managing expenses, and controlling costs to ensure profitability.
• Oversee the setup and breakdown of the outlet during opening and closing procedures.
• Collaborate with the culinary team to ensure menu consistency and quality.
• Analyze sales reports and guest feedback to identify opportunities for improvement.
• Ensure accurate billing, cash handling, and financial reporting procedures.

Requirements:

• Strong leadership and team management skills.
• Excellent communication and interpersonal skills to build positive guest and staff relationships.
• Proven ability to handle stressful situations and solve problems effectively.
• Knowledge of health and safety regulations, including food hygiene practices.
• Proficient in point-of-sale (POS) systems and inventory management software.

Level of Education:

• Degree or diploma in Hospitality, Restaurant Management, or a related field is preferred.

Work Hours:

• Full-time with flexibility, including evenings, weekends, and holidays.

Experience in Months:

• Minimum 24 months as Assistant Manager or 36 months as Team Leader in food and beverage operations, preferably in a hotel or large restaurant.