Outlets Manager

Role Overview

This role places you at the heart of a prestigious luxury hotel's food and beverage operation, where you will take charge of daily service across multiple outlets. You will be responsible for translating the hotel's heritage and service philosophy into memorable guest moments, while ensuring that operational efficiency, profitability, and team performance run seamlessly in tandem. Your leadership will directly influence the outlet's reputation, guest loyalty, and the overall success of the property's dining experiences.

Key Responsibilities

• Plan and coordinate the annual calendar of outlet activities and promotions, aligning every initiative with the hotel's broader business goals and seasonal demand.
• Direct the full scope of daily outlet operations—from opening and closing procedures to service flow—ensuring consistency, order, and compliance with brand standards at every turn.
• Recruit, supervise, and mentor a team of service professionals, creating an environment where accountability, skill growth, and attentive hospitality are the norm.
• Manage staffing schedules and labor budgets, adjusting coverage dynamically to meet peak business levels without compromising service quality.
• Oversee financial performance by monitoring revenue, controlling costs, reviewing daily sales reports, and taking corrective action when targets are not tracking.
• Enforce stringent cash handling, till reconciliation, and inventory processes to protect margins and reduce waste across all food and beverage areas.
• Act as a visible, hands-on leader during service, stepping in to support the team during rushes or any staffing gaps to maintain a flawless guest experience.
• Conduct regular audits of cleanliness, hygiene, food safety, and equipment functionality, ensuring every outlet meets regulatory and company-mandated standards.

Requirements & Qualifications

• A degree in Hospitality Management, Hotel Management, Food & Beverage Management, Business Administration, or a related discipline.
• Minimum five years of experience in food and beverage operations, including at least two years in a supervisory or management capacity.
• Demonstrated command of restaurant service standards, POS systems, inventory control, and back-of-house administrative processes.
• Proven track record of leading diverse teams, coaching performance, and driving both staff engagement and operational results.
• Strong financial acumen with the ability to interpret sales data, manage budgets, and implement cost-saving strategies without sacrificing quality.
• A thorough understanding of food safety regulations, local health codes, and industry best practices for sanitation and hazard prevention.
• Exceptional communication and conflict-resolution skills, matched by the composure to handle high-pressure, fast-paced environments with grace.

What We Offer / Why Join

You will become part of a storied luxury property known for exemplary service and an environment that genuinely invests in your career growth. This role comes with access to global development programs, an international employee benefit card offering discounted rates across the Accor portfolio, and the opportunity to make a tangible impact both through your work and meaningful corporate social responsibility initiatives. Notably, you will play a part in the hotel's proud conservation efforts, including projects dedicated to rehabilitating and releasing the rare Mountain Bongo, while working alongside a team that celebrates tradition, excellence, and the power of building a lasting legacy.