Outlet Manager
- Riviere du Rempart
- Negotiable
- Permanent
- Added 16/09/2025
- Closing 16/10/2025
- HR Team
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The Outlet Manager is responsible for overseeing and conducting the day to day operations of the clubhouse, bar and restaurant areas. He/She should be able to have an intense focus on public relations and customer service in order to ensure that all members and guests are satisfied.
DUTIES & RESPONSIBILITIES
- Plan and supervise the restaurant day to day operations in order to contribute to the enjoyment of our guests experience.
- Develop, implement and continually review the policies, procedures, practices and standards and control to ensure they are consistently applied.
- Develop and implement objectives for the restaurant team in line with the hotel objectives. f.
- Train, develop, coach and manage the performance of direct and indirect reporting associates to ensure the efficient running of the restaurant in order to maximize associate satisfaction, productivity, guest satisfaction and consequently profitability.
- Maintain high visibility during meal service and occupancy in order to ensure smooth running of operations, promote good public relations, take corrective actions and handle customers’ complaints to ensure their satisfaction.
- Organize special events in the restaurant such as: Food promotion, theme night, lobster festival, romantic dinner.
- Inspect the dining room and kitchen areas to ensure the food quality and service are according to standards and to ensure the physical facilities and equipments are well kept and that all Hygiene manual, health and safety regulations are adhered to, by verifying temperatures, observing presentation, tasting products and checking preparation methods to determine quality.
- Give guidance toward improvement and make necessary adjustments for consistency.
- Forecast covers and revenues, while controlling payroll and other relevant costs, minimizing loss and misuse in order to achieve and exceed the restaurant budgeted profitability.
- Evaluate cost effectiveness of all aspects of operation.
- Develop and implement cost saving and profit enhancing measures, in particular to incremental revenue generation (upselling, su8ggestive selling, beverage, etc.).
- Manage and control stock ensuring par levels are maintained.
- Anticipate and maintain all material and supplies ensuring their availability.
- Control usage of food items and appropriate usage of equipments, tools and service equipments ensuring the equipment is used in a correct and safe manner.
- Accomplish a set of administrative duties such as leading and attending meetings, writing reports, maintaining a log book of activities and other specific duties related to the role.
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JOB KNOWLEDGE, SKILLS & ABILITIES
- Act with integrity
- Communicate effectively
- Fair and firm management abilities
- Strong Administration skills
- Creative and Innovative
- Strong Knowledge of Food and Beverage
- Hands-on approach to all operational aspects
- Excellent Communication Skills
- Good Marketing Knowledge and Progress
- Train the trainer skills
- Good Interpersonal Skills
- Financial Knowledge ( Revenue, Cost, Expenses, Forecast, Budget)
- Good Leadership Skills
- Socially Active
- Ability to work long hours
- Fluency in English and French
