Outlet Manager

About the role

The Outlet Manager oversees the daily operations of restaurants, bars, and room service within a hospitality venue. This role ensures high standards of service, sanitation, and financial performance while fostering guest and employee satisfaction.

Key responsibilities

• Supervise and manage all front‑of‑house staff, stepping in to perform duties when needed.
• Maintain service and sanitation standards across restaurant, bar/lounge, and room‑service areas.
• Monitor staffing levels to meet guest service, operational, and financial objectives.
• Lead the food‑and‑beverage team through coaching, mentoring, and performance management.
• Ensure compliance with all food‑handling, sanitation, and liquor‑law regulations.
• Collaborate with the culinary team on menu planning and cost control.
• Drive initiatives that improve guest satisfaction and employee engagement.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage experience, OR a 2‑year degree in Hospitality, Food Service Management, or related field with at least 2 years of experience.
• Proven ability to manage day‑to‑day operations in a restaurant or bar environment.
• Strong understanding of sanitation standards and local liquor regulations.

Required skills

• Knowledge of food safety and sanitation standards.
• Familiarity with local liquor‑law compliance.