Outlet Manager

Drive revenue and profitability targets for the assigned outlet. Foster and maintain positive guest relations at all times. Oversee the opening, operating, and closing procedures to ensure smooth daily operations. Ensure the dining area consistently meets health and safety regulations and is clean, well maintained, and visually presentable. Adhere to and enforce Food & Beverage Safety and Hygiene policies and procedures. Ensure the menu board and beverage lists are in good condition and that the required number of menus are always available. Assist in resolving payment issues and ensure all cashiering activities comply with accounting standards. Monitor staff performance across all service areas, ensuring adherence to service standards, and provide on-the-spot coaching as needed. Conduct daily briefings and keep the Operations Manager and Directors updated on operational matters and key developments. Maintain accurate and consistent inventory and stock control for food and beverages. Establish par levels and manage requisitions for supplies, liquor, beer, wine, and equipment based on forecasted business needs. Participate in interviewing and selecting potential Front of House hires. Analyse situations, evaluate outcomes, and implement effective solutions to operational challenges. Contribute actively to the implementation of service enhancements and continuous improvement initiatives. Maintain an effective training system to ensure team members are equipped with the knowledge and skills to perform at a high level. Set clear, realistic, and challenging goals to drive team performance and operational excellence. Ensure timely performance reviews and appraisals for all Front of House staff. Perform any other ad hoc duties as assigned by the Operations Manager or Management Team.