Outlets Manager

Position SummaryThe Restaurant Manager is responsible for overseeing the daily operations of the restaurants ensuring exceptional guest experiences and maintaining the highest standards of service quality and cleanliness. This role includes supervising and training staff managing financial and administrative responsibilities and supporting a positive team-oriented work ResponsibilitiesGuest Experience & Service ExcellenceLead daily pre-shift meetings to prepare and motivate service dining operations ensuring attentive efficient and courteous service at all guest interactions to guarantee satisfaction resolving complaints promptly and seamless communication between front-of-house kitchen stewarding and bar proper guest recognition with special attention to repeat and VIP ManagementOversee restaurant floor during service assisting with seating and guest needs when proper station rotation accurate reservations management and smooth service and maintain cleanliness organization and atmosphere of dining areas bars and food and beverage quality presentation and staff uniforms tabletop setups menus and side stations meet brand Leadership & DevelopmentRecruit train and mentor associates to deliver outstanding service and uphold company continuous coaching feedback and performance weekly schedules and ensure proper staffing levels to meet business a culture of teamwork accountability and professional & Financial ResponsibilitiesManage daily supply orders and inventory liquor pars and food/beverage costs to support forecasting budgeting scheduling and payroll compliance with safety sanitation and company & Work Environment RequirementsAbility to lift up to 50 lbs and stand/walk for extended periods (95% of shift).Frequent bending reaching and moving between service primarily indoors with occasional outdoor exposure depending on dining use of hearing vision speech and literacy to communicate supervise and maintain experience in restaurant or food & beverage management preferably in a hotel or upscale dining leadership organizational and communication ability to manage guest relations with professionalism and with point-of-sale systems scheduling and basic administrative to thrive in a fast-paced environment while maintaining attention to present Manager ServSafe Certification upon hireMust present RAMP certification upon hire