Assistant Outlet Manager

Roles and responsibilities

You will support the overall Food & Beverage operation of the resort to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served, achieved through developing and maintaining a strong team environment, delivery of prompt, courteous service in accordance with brand and Food & Beverage standards. Further you handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.
1. Daily Operations Management:
Assist in overseeing the day-to-day operations of the outlet, ensuring smooth service during operational hours.
Coordinate with kitchen staff, waitstaff, and other service employees to maintain operational efficiency.
Ensure that the outlet meets the company’s quality standards and complies with health and safety regulations.
Monitor the cleanliness and presentation of the outlet, ensuring that all areas are in good condition.
2. Staff Supervision and Training:
Supervise and lead a team of servers, bartenders, cooks, and other outlet staff, ensuring they are performing their duties efficiently.
Train new hires and ongoing staff, ensuring they are familiar with service standards, menu offerings, and safety protocols.
Assign tasks and roles to staff during shifts, and provide feedback on performance.
Motivate the team to provide excellent service and exceed guest expectations.

Desired candidate profile

College diploma in Hotel Management or related field
Previous experience in Food & Beverage/Restaurant operation
Passion for leadership and teamwork
Eye for detail to achieve operational excellence
Excellent guest service skills
Leadership Skills: Ability to supervise, motivate, and develop a team to achieve high performance and maintain service standards.
Customer Service Skills: Strong interpersonal and communication skills, with the ability to address guest concerns and ensure satisfaction.
Operational Knowledge: Understanding of restaurant operations, including food and beverage service, inventory management, and financial reporting.
Problem-Solving Skills: Ability to handle guest complaints and operational challenges efficiently.
Time Management: Capability to manage multiple tasks, meet deadlines, and stay organized in a fast-paced environment.