Outlet Manager (Female)

MAIN DUTIES AND RESPONSIBILITIES:

- To assist the Director of Food & Beverage in the formulation of the Annual Operating Budget, determining outlet projected revenues and expenses, operating equipment, and FF&E requirements in line with the compilation of the Annual Business Plan. - To ensure that the monthly forecasted Food & Beverage revenue figures are achieved while strictly adhering to established operating expenses and ensuring effective cost control. - To ensure that the Restaurant is managed efficiently according to the established concept statements and that all operating and service standards outlined in the Departmental Operations Manual are consistently adhered to. - To assign responsibilities to subordinates, monitor their performance periodically, and provide appropriate guidance and support. - To assist in the operation and remain visible throughout the entire meal period to ensure smooth operations and service delivery. - To establish and strictly adhere to par stocks for all operating equipment and supplies, ensuring that the outlet is adequately equipped. - To conduct and assist the Back of House Manager / Chief Steward with monthly inventory checks and carry out monthly, quarterly, bi-yearly, and yearly inventories of operating equipment. - To control the requisitioning, storage, and careful use of all operating equipment and supplies. - To conduct daily pre-shift briefings for employees covering preparation, service, menu information, and operational requirements. - To attend twice-monthly Food & Beverage Meetings, Daily Operations Meetings, and all other meetings as required by Executive Management. - To conduct monthly employee meetings and provide the Director of Food & Beverage with a summary of issues, concerns, and proposed solutions. - To prepare for and participate in the Monthly Objective Review. - To liaise with the Kitchen and Beverage departments regarding daily operations, food and beverage quality, and service standards. - To handle all guest complaints, requests, and enquiries regarding food, beverage, and service, while maintaining strong guest relationships and assisting in updating guest history. - To ensure that outlet cashiering procedures are strictly adhered to and that a staff member is always available to assist with guest enquiries. - To identify, in conjunction with the Director of Food & Beverage, market needs and trends and monitor and analyze the menus and products of competitive French restaurants. - To assist the Chef de Cuisine in developing and promoting menu "specials." - To plan and implement effective sales plans and promotional activities within the outlet, including monthly hotel concierge visits to promote the restaurant. - To provide the Director of Food & Beverage with recommendations for advertising campaigns, assist in preparing advertising briefs, and attend subsequent meetings. - To revise and update the outlet Departmental Operations Manual on an as-needed basis and participate in the formulation of the Annual Marketing Plan, establishing marketing activities in line with the Annual Business Plan. - To submit to the Food & Beverage Office, before opening the outlet, the required Operations Manual, Opening and Closing Procedures, Outlet Policies and Procedures, Pricing Structure, and Food and Beverage Menu. - To maintain the Sunny Bar Daily Log Book. - To submit the required Monthly Outlet Report, Vacation Planner, Monthly Objective Review, and Monthly Training Report to the Food & Beverage Office. - To plan weekly rosters and work schedules to ensure the outlet is adequately staffed to handle the level of business and submit a copy to the Human Resources Department. - To maintain the outlet bulletin board and ensure all relevant information is kept current and communicated to employees. - To submit all guest and employee incident reports and report all "Lost and Found" items in accordance with established procedures. - To ensure that the outlet is kept clean and organized in both front-of-house and back-of-house areas, liaising and coordinating with the Stewarding and Housekeeping Departments to ensure established cleaning schedules are strictly followed. - To issue repair and maintenance work orders and follow up to ensure the proper maintenance of the outlet. - To maintain a high standard of personal appearance and hygiene at all times. - To undertake any reasonable tasks as assigned by the Food & Beverage Department. - To liaise with and inform the Food & Beverage and Human Resources Departments of all training sessions, develop departmental trainers, and assign training responsibilities. - To conduct staff performance appraisals as required and identify and develop young talent within the organization for future potential growth within the group.

Qualifications & Experience

- Must be fluent in Arabic. - Diploma or degree in Hospitality Management or a related field. - 7-8 years of relevant Food & Beverage experience. - Previous experience in a 4- or 5-star hotel/resort environment. - Previous experience in a supervisory or managerial F&B position. - Strong knowledge of restaurant/outlet operations. - Knowledge of HACCP and food safety standards. - Strong leadership, communication, and interpersonal skills. - Strong guest service and problem-solving abilities. - Good understanding of revenue, cost control, and F&B operations.