Outlet Manager

Job Summary

The Outlet Manager (F&B) supports the General Manager in overseeing the day-to-day operations of the food and beverage outlets, ensuring operational excellence, high service standards, and profitability. This role works closely with Management and Supporting Departments to execute campaigns/events aligned with the organization’s strategic objectives, while maintaining compliance with health, safety, and quality standards. Outlet Manager plays a key role in staff development, customer satisfaction, inventory control, and staying competitive within the industry.

Benefits:

• $600 sign-on bonus (T&C apply)
• Complimentary staff meals are provided during working shifts.
• Company-sponsored training and structured on-the-job development are provided.
• Clear career progression opportunities are available within a growing F&B and lifestyle group.
• Exclusive staff discounts extended across the company’s furniture and retail brands.
• Transport home is provided for late-night shifts.

Key Responsibilities:

• Oversee daily Front of House and Back of House operations to ensure smooth and efficient service.

• Support the General Manager in managing daily outlet activities and executing operational strategies aligned with brand standards.

• Ensure high levels of service quality, cleanliness, presentation, and customer satisfaction.

• Supervise staff scheduling, performance, and productivity; provide coaching and motivation to the team.

• Assist with recruitment, onboarding, and retention of outlet staff.

• Monitor product quality, inventory, and supplier performance.

• Control operational costs, minimize waste, and support budgeting and reporting processes.

• Ensure full compliance with health, safety, hygiene, and food safety regulations.

• Implement and maintain Standard Operating Procedures (SOPs) to ensure operational consistency.

• Assume responsibility for outlet operations in the absence of the General Manager.

Qualifications & Skills:

• Minimum of 3–5 years of experience in a supervisory or managerial role within the F&B industry.

• Diploma or Degree in Hospitality Management or a related field preferred.

• Strong knowledge of food and beverage operations and service standards.

• Proven leadership, communication, and interpersonal skills.

• Good understanding of food safety, health & safety, and inventory management.

• Customer-focused with strong problem-solving abilities.

• Ability to work flexible hours, including weekends and public holidays.