Outlet Manager Responsibilities and Duties

Main Duties.

I- Financial.

1.	To prepare, in conjunction with the Food & Beverage Manager an annual operating budget that will form part of the business plan.
2.	To manage the outlet as a separate profit center, assuming responsibility for all revenues and expenses.
3.	To maximize profitability of the restaurant by increasing turnover {revenue and covers} as a first priority and controlling costs as a second priority.

II- Operational.

To establish guest service standards that meet the needs of the target market and which are in line with the operating concept of the restaurant.

To ensure that all operating standards comply with company and Hotel Policies and Procedures and Minimum Standards.

To write and update the relevant sections of the Departmental Operations Manual.

To provide the Purchasing Manager with detailed purchasing specifications for the general supplies he requires in the Restaurant.

To ensure that all staff report for duty punctually wearing the correct uniform and name tags at all times.

1.	To ensure that all staff provides a courteous and professional service at all times.

III- Marketing.

1.	To identify, in conjunction with the Food & Beverage Manager and outlet Chef, market needs and trends.
2.	To monitor and analyze the menus and product of competitive restaurants.
3.	To assist the Outlet Chef in developing menus, “Specials” and buffets {where applicable}.
4.	To plan and implement an effective sales plan and promotional activities in the restaurant.
5.	To provide the Food & beverage Manager with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.
6.	To maintain an updated guest history record.

IV- Employee Handling.

1.	To select and recruit Staff for the restaurant.
2.	To plan and implement effective skills training programs in conjunction with the Training Manager and Departmental Trainers.
3.	To maximize employee productivity and morale and consistently maintain discipline following Hotel guidelines and local legislation.
4.	To assist in the building of an efficient Outlet team by taking an active interest in their welfare, safety and development.
5.	To ensure that all Staff have a complete understanding of and adhere to the Employee Rules and Regulations.
6.	To ensure that all Staff have a complete understanding of and adhere to the Hotel policy relating to Fire, Hygiene, Health and Safety.
7.	To train the staff how Limit to minimum the use of plastic, mercury, CFC, and toxic waste on the property.
8.	To insure that all staff have follow the hotel environmental policy.

V- Administration.

1.	To maintain all Hotel records and forms as prescribed by local Hotel Management and policies.
2.	To follow operating standards on the use of the computer.

VI- Executive Duties.

1.	To carry out “ Food & Beverage Manager on Duty “ duties as scheduled.

VII- General.

1.	To respond to changes in the departmental function as dictated by industry, company and Hotel.

2. Abide By Environmental Rules And Regulation

·	The ultimate objective of the Outlet Manager is the achievement of total customer satisfaction.
·	A key responsibility for the Outlet Manager is to establish and maintain good relationship with subordinates and fellow employees.