Restaurant​/Outlet Manager

Description

Noble House Hotels and Resorts owns, manages, or operates a portfolio of 20+ luxury, independent hotels and resorts around the country and Mexico. We were recently Voted Top 25 Best Hotel Brand in the World – Travel + Leisure World’s Best Awards. We are currently seeking a Restaurant Outlet Manager for the beautiful Faro Blanco Resort & Yacht Club.

The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our team members. What makes us the Corporate Office lies within our team. We are a group of individuals who share a passion for hospitality. We let our personalities shine, and we enjoy having fun. Become a part of our Noble Comm
UNITY - We take pride in providing initiatives through our Diversity, Equity, Inclusion & Accessibility (DEIA), Green and Wellness committees. Join us in sharing your thoughts, perspectives, and enthusiasm!

The Restaurant Outlet Manager is responsible for the day-to-day leadership, service excellence, and financial performance of the resort's restaurant and bar operations at Faro Blanco Resort & Yacht Club, Curio Collection by Hilton. Reporting directly to the Complex/Area Director of Food & Beverage, this position oversees all front-of-house outlet operations, ensuring exceptional guest experiences, high service standards, operational efficiency, and profitability.

The Restaurant Outlet Manager is responsible for leading and developing outlet team members, maintaining quality and presentation standards, managing labor and expense controls, and fostering a culture of hospitality and accountability. This leader works closely with the culinary team to execute memorable dining experiences, drive revenue growth, and ensure seamless service delivery while maintaining compliance with Noble House Hotels & Resorts and Hilton brand standards.

• Bachelor's degree in Hospitality Management, Restaurant Management, Business Administration, or a related field preferred.
• Minimum of 3 to 5 years of progressive food and beverage leadership experience, including at least 2 years in a Restaurant Manager, Outlet Manager, Assistant F&B Manager, or similar role within an upscale restaurant, hotel, or resort environment.
• Previous experience in a full-service resort, lifestyle hotel, luxury resort, or high-volume restaurant operation preferred.
• Proven ability to lead front-of-house operations, including dining room service, bar operations, guest relations, and outlet profitability.
• Demonstrated success managing labor costs, scheduling, payroll controls, operating expenses, and revenue-driving initiatives.
• Strong knowledge of food and beverage service standards, wine and beverage programs, responsible alcohol service, and hospitality best practices.
• Experience recruiting, training, coaching, and developing service professionals while fostering a positive and performance-driven work environment.
• Proven track record of achieving high guest satisfaction scores through service excellence, quality assurance, and effective service recovery.
• Ability to monitor and maintain cleanliness, presentation, ambiance, and operational standards throughout all outlet areas.
• Experience managing cash controls, inventory procedures, point-of-sale systems, and daily financial reporting.
• Knowledge of banquet and special event operations preferred.
• Strong understanding of health, safety, sanitation, and regulatory requirements.
• Excellent interpersonal, communication, conflict resolution, and organizational skills.
• Ability to remain highly visible during service periods and lead effectively in a fast-paced, guest-focused environment.
• Flexible schedule…