Outlets Manager

Role Overview

Outlets Manager at Fa Evax Saasfaprod1, Holiday Inn Riyadh Rose Yard. This role manages the daily operations of all hotel food and beverage outlets, ensuring exceptional guest service, operational efficiency, and financial performance.

Role Purpose

Oversee outlet teams and maintain Holiday Inn and IHG brand standards while delivering a consistently high-quality dining experience. Work closely with other departments to maximize revenue and profitability across all food and beverage outlets.

Key Responsibilities

Operations Management

• Manage the daily operations of all hotel food and beverage outlets, ensuring smooth, efficient, and guest-focused service.
• Ensure all outlets are presented and operated in accordance with Holiday Inn and IHG brand standards, hygiene requirements, and operating procedures.
• Supervise opening and closing procedures, cash handling, inventory control, and daily operational checklists.
• Coordinate staffing schedules based on business levels while maintaining productivity and service quality.

Quality & Guest Experience

• Monitor food and beverage quality, service standards, and outlet cleanliness in collaboration with the Culinary and Stewarding teams.
• Respond promptly and professionally to guest feedback, complaints, and special requests, ensuring effective service recovery.
• Monitor guest satisfaction scores and implement action plans to continuously improve the overall dining experience.

Financial Performance

• Monitor daily sales performance, productivity, and outlet profitability, implementing upselling and revenue enhancement initiatives.
• Control operating expenses, labor costs, food and beverage costs, and inventory to achieve departmental financial objectives.
• Prepare operational reports, sales summaries, forecasts, and performance analysis for the Director of Food & Beverage.

Team Leadership & Development

• Lead, coach, and develop outlet supervisors and colleagues to maintain high service standards and continuous improvement.
• Conduct daily briefings, performance reviews, and on-the-job training to strengthen operational knowledge and service excellence.

Compliance & Coordination

• Ensure compliance with HACCP, food safety regulations, health and safety requirements, and hotel policies.
• Coordinate with Sales, Front Office, Housekeeping, Engineering, and Kitchen teams to support promotions, group functions, VIP guests, and special events.
• Perform other duties as assigned by the Director of Food & Beverage.

Qualifications & Experience

• Diploma or Bachelor's degree in Hospitality Management, Food & Beverage Management, or a related field.
• Minimum 4–6 years of Food & Beverage experience.
• At least 2 years in a supervisory or managerial role, preferably within a 4 or 5-star hotel.
• Strong knowledge of restaurant operations, food safety standards (HACCP), and guest service excellence.

Skills & Competencies

• Excellent leadership, coaching, and team management skills.
• Strong financial awareness with experience managing budgets, costs, and revenue performance.
• Proficiency in POS systems and Microsoft Office applications.
• Excellent communication, organizational, and problem-solving skills.
• Good command of English; Arabic is an advantage.