Outlet Supervisor

The Outlet Manager is responsible for the efficient management and performance of the assigned food and beverage outlet. The role ensures exceptional guest experiences, consistent service standards, effective team leadership, and optimal operational and financial performance in line with the hotel’s policies and brand standards.

Key Duties & Responsibilities

Operations & Service Excellence

• Oversee the day-to-day operations of the outlet, ensuring smooth, efficient, and high-quality service at all times.

• Ensure all food and beverage offerings meet quality, presentation, hygiene, and safety standards, in close collaboration with the Culinary team.

• Monitor outlet cleanliness, safety, and overall presentation, ensuring compliance with health and safety regulations.

• Manage reservations, special requests, VIP guests, and group arrangements, ensuring personalised and seamless service.

• Handle guest feedback, complaints, and service recovery professionally, implementing corrective actions where required.

• Ensure all operational procedures and service standards are consistently applied and maintained.

Team Leadership & People Management

• Lead, motivate, and supervise the outlet team to achieve service excellence and operational objectives.

• Conduct daily briefings and ensure effective communication within the team.

• Recruit, train, coach, and develop team members to enhance performance and career growth.

• Monitor staff performance, ensuring high standards of grooming, discipline, attendance, and professionalism.

• Carry out performance appraisals and provide ongoing feedback, coaching, and counselling in line with company policies.

• Prepare staff schedules and ensure adequate staffing levels according to business needs.

Financial & Administrative Management

• Assist in budget preparation and ensure cost control measures are effectively implemented.

• Monitor sales performance, productivity, and operating costs to maximise profitability.

• Manage inventory, stock control, and maintenance of equipment, cutlery, crockery, and outlet assets.

• Ensure accurate administration, reporting, and compliance with internal controls and procedures.

Coordination & Compliance

• Work closely with other departments to ensure smooth service delivery and operational efficiency.

• Ensure compliance with hotel policies, labour regulations, and food safety standards.

• Attend and contribute to meetings, trainings, and operational briefings.

• Carry out any other duties as assigned by Management in line with operational requirements.