Outlet Manager - International Cuisine

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The Outlet Manager - International Cuisine is responsible for overseeing the day-to-day operations of the restaurant, ensuring exceptional guest experiences, operational excellence, and strong financial performance. The role leads all aspects of service delivery while fostering a culture of hospitality, quality, and continuous improvement. Working closely with culinary and operational teams, the Outlet Manager ensures the successful execution of diverse international cuisine offerings and maintains the highest standards of luxury dining experiences.

Manage the overall operations of the outlet, ensuring seamless service delivery, operational efficiency, and adherence to luxury hospitality standards.
Ensure exceptional guest experiences through personalized service, proactive guest engagement, and effective handling of feedback, concerns, and service recovery situations.
Oversee the delivery of food and beverage services, ensuring all offerings meet established quality, presentation, consistency, and service standards.
Maintain a thorough understanding of the outlet's international cuisine offerings, ingredients, preparation methods, dining concepts, and beverage pairings to effectively support guests and the service team.
Collaborate closely with culinary leadership to ensure successful menu execution, seasonal promotions, special events, and signature dining experiences.
Monitor guest feedback relating to food quality, service standards, ambiance, and overall dining experiences, implementing improvements where necessary.
Manage reservations, guest flow, table allocations, VIP arrangements, private dining functions, and special events to maximize guest satisfaction and operational effectiveness.
Drive revenue growth through effective upselling, menu promotion, sales initiatives, and the creation of memorable dining experiences.
Analyze business performance through financial reporting, guest satisfaction metrics, and operational reviews, implementing action plans to achieve departmental objectives.
Monitor market trends, guest preferences, and dining industry developments to identify opportunities for operational enhancement and business growth.
Ensure effective control of departmental expenses, inventories, operating supplies, equipment, and labour costs while maintaining service excellence.
Maintain full compliance with food safety, hygiene, sanitation, health and safety regulations, and company policies and procedures.
Lead, motivate, coach, and develop the outlet team through performance management, training, succession planning, and employee engagement initiatives.
Conduct regular briefings and departmental meetings to communicate operational objectives, service standards, promotions, and business updates.

Diploma or Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
Minimum 5-7 years of Food & Beverage experience, including at least 2 years in a management role within an upscale restaurant or luxury hospitality environment.
Strong knowledge of restaurant operations, international cuisine concepts, food and beverage service standards, and guest engagement strategies.
Proven experience in team leadership, talent development, financial management, budgeting, and revenue generation.
Strong understanding of cost control, inventory management, labour productivity, forecasting, and operational planning.
Excellent communication, interpersonal, leadership, and problem-solving skills.
Ability to build strong relationships with guests and colleagues while maintaining exceptional service standards.
Proficiency in restaurant management systems, POS systems, and Microsoft Office applications
For internal candidates, please reach out to your respective hotel HR team.