Job Description

Assistant Outlet Manager
Job Title: Assistant Outlet Manager
Department: Food & Beverage
Reports To: Outlet Manager / Food & Beverage Manager
Job Summary:
The Assistant Outlet Manager supports the Outlet Manager in the overall management of a specific food and beverage outlet (e.g., restaurant, lounge, pool bar). This role is pivotal in ensuring smooth daily operations, achieving financial targets, and delivering an exceptional guest experience. The Assistant Manager is a hands-on leader who coaches the service team and upholds the outlet's standards of quality and service.
Key Responsibilities:

• Operational Management:
• Assist in managing the day-to-day operations of the outlet, including opening and closing procedures.
• Supervise all service staff (servers, hosts, bartenders) during shifts, providing guidance and support.
• Ensure all service standards, sequence of service, and brand standards are consistently met.
• Resolve any operational or guest issues promptly and effectively.
• Financial Performance:
• Assist in achieving sales and profitability targets for the outlet.
• Monitor labor costs and assist in creating efficient staff schedules.
• Control inventory and manage supplies to minimize waste and loss.
• Oversee the POS system, ensure accurate billing, and manage daily revenue reports.
• Guest Experience:
• Greet guests, build rapport, and regularly check on their satisfaction.
• Gather and act on guest feedback to continuously improve the service and product.
• Lead by example in providing warm, attentive, and professional service.
• Team Development:
• Assist in recruiting, training, and developing the outlet team.
• Conduct regular performance evaluations and provide constructive feedback.
• Foster a positive, team-oriented, and high-energy work environment.

Qualifications & Requirements:

• Associate or Bachelor's degree in Hospitality Management or a related field is preferred.
• Minimum of 3 years of experience in a food and beverage service role, with at least 1 year in a supervisory capacity.
• Strong knowledge of restaurant operations, service techniques, and food & beverage products.
• Excellent leadership, problem-solving, and financial management skills.
• Ability to work a flexible schedule, including nights, weekends, and holidays.

Skills Required