Outlet Manager – Hotel & Restaurant

About the role

The Outlet Manager will lead the restaurant outlet within a hotel environment, driving financial performance, guest satisfaction and staff development. Reporting to senior culinary leadership, the role balances operational excellence with market‑driven positioning.

Key responsibilities

• Oversee daily restaurant operations, including service, sanitation, and room‑service areas.
• Collaborate with culinary and hotel leadership to develop menus and promotional concepts that meet local market demand.
• Manage purchasing, inventory control and supplier negotiations to optimise cost and quality.
• Implement revenue‑management strategies to maximise occupancy and profitability.
• Lead marketing, public‑relations and social‑media initiatives to increase outlet visibility and attract both hotel and non‑hotel guests.
• Supervise, train and schedule staff, stepping in to perform duties when needed.
• Monitor ambience, compliance with laws and brand standards, and conduct regular taste panels to drive sales.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage experience, or a 2‑year degree in Hospitality/Hotel Management with 2 years of relevant experience.
• Strong understanding of local market dynamics and competitor analysis.
• Proven ability to manage budgets, inventory and supplier relationships.
• Excellent communication and leadership skills to motivate teams and engage guests.

Required skills