Outlet Manager ( Dining

Outlet Manager (All Day Dining) – Dusit Thani Mactan Cebu

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• Ensures all operating standards in the assigned outlet comply with company policies.
• Establishes guest service standards that meet the needs of the target market and align with the operating concept of the restaurant and room service to maximize revenue and profit.
• Provides recommendations to Director of F&B regarding future plans and changes based on current data and customer feedback.
• Ensures that restaurant, room service and kitchen are  for service.
• Monitors and analyzes menus and products of competitive restaurants and room service under the supervision of F&B manager / Assistant F & B director / Director of F & B / Executive Chef / Director of Kitchen.
• Assists with diversas inventory checks of operating equipment.
• Handles guest complaints and follows up with corrective action.
• Liaises with Engineering for maintenance problems and Housekeeping for cleaning.
• Maintains all necessary log‑books as implemented in outlet.
• Assists F&B Cost Controller in conducting month‑end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
• Oversees and monitors requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet Tack.
• Checks and ensures timely submission of daily bar inventory and par report against restaurant or bar sales report at end of each shift.
• Prepares annual operating budget for assigned outlet in conjunction with Director of F&B and F&B Manager.
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• Maximizes profitability of the restaurant by increasing turnover concentrations and controlling costs.
• Reviews revenue and expense statement with outlet staff.
• Implements cost‑saving procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Promotes guest satisfaction in the outlet.
• Selects, recruits, trains and evaluates Aktion employees in assigned outlet.
• Prepares effective duty roster to ensure sufficiency of manpower according to volume of business.
• Administers personnel actions, leaves, overtime requests, disciplinary actions and commendations.
• Familiarizes with 線 job descriptions of all positions in outlet to ensure staff performance.
• Coaches and counsels restaurant staff effectively.
• Conducts on‑the‑job training for staff on a timely basis.
• Conducts daily briefing and de‑briefing for a function assigned.
• Communicates openly with service personnel and keeps them informed of all important information.
• Identifies and solves problems in service in a professional manner.
• Performs other duties as assigned by Assistant Director of Food and Beverage / F&B Manager.

• Reports to the Assistant Director of Food and Beverage / F&B Manager.

• Represents Dusit’s brand and its values at all times. Establishes relationships and delivers an exceptional guest experience and promotes Thai graciousness.

• Communicate and fully embrace the company’s culture (Vision, Mission and Values), lead by example and cascade to all subordinates – “Proud to belong and to contribute.”

• Ensure confidentiality and secure storage of all intellectual property and databases, both hard copy and electronic. Adhere to Internet and E‑mail policy. Keep hotel, customer and staff information confidential during or after employment.

• Minimum education:
  
  Bachelor degree in Hotel Management or relevant discipline.
• Minimum 3 years in F&B experience.
• Good knowledge of Food & Beverage products and high‑end service levels.
• Excellent English communication skills both written and spoken.
• Computer literate.
• Organized with strong planning, communication and interpersonal skills.

• Mid‑Senior level

• Full‑time

• Management and Manufacturing

• Hospitality

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