Outlet Manager

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We take a proactive, hands‑on approach to hotel management. Our team boasts extensive experience in all areas of hospitality management. We are a company with a culture that understands relationships and Team First! We value professionalism and integrity as we work towards providing world‑class hospitality
. We understand that our associates deliver our guest experience, and we are looking for the highest quality talent to achieve our mission!

As the Outlet Manager, you will be responsible for delivering a high‑quality menu and food products while motivating and leading staff to provide exceptional customer service. This role is accountable for achieving the outlet's revenue, profitability, and quality goals while ensuring efficient daily operations. You will maintain high standards of production, productivity, quality, and guest service, and oversee both front‑of‑house and back‑of‑house operations.

Success in this position requires strong leadership, organizational, and operational management skills, along with hands‑on experience in all areas of outlet operations. This industry operates seven (7) days per week, twenty‑four (24) hours per day; regular and reliable attendance, in accordance with company standards, is essential for success in this role.

• High School Diploma or General Education Degree (GED), or equivalent work experience
• Minimum of twenty‑one (21) years of age, as required to serve alcoholic beverages
• Strong understanding of the English language, with effective written and verbal communication skills
• Proficiency in basic computer skills; familiarity with Microsoft Office preferred
• Experience with food and beverage Point of Sale (POS) systems preferred
• Minimum of one (1) to two (2) years of supervisory experience
• Minimum of three (3) to five (5) years of experience in food service, including training in liquor, wine, and food service
• Certification in an alcohol awareness program and food handler certification preferred

• Ability to exert physical effort in lifting and transporting up to fifty (50) pounds, and to push or pull carts and other equipment weighing up to one hundred (100) pounds
• Ability to endure frequent physical movement throughout the hotel property
• Position requires working in variable temperature conditions and noise levels, in both indoor and outdoor environments
• Must be able to stand, walk, and maintain well‑paced mobility for extended periods of time

• Utilize sales forecasts to schedule appropriate staffing levels while adhering to established labor standards and guidelines
• Demonstrate knowledge of food and beverage cost controls to support profitability goals
• Apply creativity in the setup and decoration of food tables and service displays
• Coordinate and oversee daily Front of the House restaurant operations
• Regularly review product quality and research new vendors to ensure consistency and value
• Ensure proper staffing procedures are followed to achieve maximum payroll productivity while maintaining cost controls in accordance with company standards
• Deliver superior guest service by maximizing customer satisfaction and responding efficiently and accurately to guest concerns and complaints
• Conduct pre‑shift meetings to communicate information relevant to daily operations and upcoming business needs
• Assign work duties and side work in accordance with departmental procedures, communicating any changes or additions throughout the shift as needed
• Input, access, and manage information using property management systems, computers, and Point of Sale (POS) systems

• Competitive pay based on experience
• Health, dental, and vision insurance
• Short‑term and Long‑term disability
• Company paid life insurance
• Paid time off and holiday pay
• Employee Assistance Program
• Employee referral bonuses
• 401(k) retirement plan
• Tuition reimbursement
• Travel discounts
• Opportunities for training, development, and career advancement
• Incentive bonuses

Salary: $60,000.00 per year

Mid‑Senior level