Outlet Manager

Manage daily operations across all F&B outlets, pool, bar, room service and banquetLead, supervise, and develop the F&B service team, ensuring consistent delivery of 5-star service standardsDesigning and conducting service training programs (sequence of service, etiquette, upselling, product knowledge)Coordinate closely with the Executive Chef and kitchen team on menu execution, timing, and service qualityOversee guest experience from reservation to checkout, resolving any service issuesEnsure all outlets comply with health, safety, and hygiene standardsManage outlet scheduling, staffing, and briefingsDuring the initial two months, the Outlet Manager will actively support the F&B Director in building the property's cost control infrastructure from the ground up. This includes:Acting as the bridge between the F&B Director & the accountant / cost controllerFollowing up with the Executive Chef to ensure timely delivery of recipes, portion specifications, item costs, and menu data required for costingSupervising data collection & entry by the cost controller to ensure accuracySupporting the rollout of systems and SOPs covering: menu costing, item creation, purchasing procedures, inventory management, and receiving controlsFlagging discrepancies, delays, or gaps in the process to the F&B Director promptlyDemonstrating analytical thinking in reviewing cost data and providing operational context to support decision-makingLead the planning and execution of banquets, corporate events & private receptionsCoordinate event setup, service flow, and breakdown in alignment with client and management expectationsLiaise with sales team to ensure seamless handover & execution of event bookingsMaintain and improve event SOPs, checklists, and post-event reportingReport directly to the F&B Director on all operational, staffing, and financial mattersPrepare and submit daily, weekly, and monthly operational reportsMonitor outlet performance against targets and flag deviations with recommendationsMaintain accurate records for covers, revenue, and guest feedback per outlet We are looking for a driven, mature hospitality professional. The right person is hands-on, proactive, build trust with kitchen and service staff, hold the standard without being told to.