Outlet Manager

3 days ago

Goa, India Caravela Beach Resort Goa Full time ₹ 2,50,000 - ₹ 7,50,000 per year

Reporting to: F&B Manager

Job Summary:

The Outlet Manager – is responsible for overseeing and ensuring the smooth operations of the service at the resort. This role involves supervising staff, ensuring exceptional guest service, maintaining food quality and presentation standards, and working in coordination with the kitchen and other departments to deliver a memorable dining experience for guests during hours.

Key Responsibilities:

Operational Management:

  • Supervise daily operations including guest seating, buffet setup, a la carte service, and closure procedures.
  • Ensure timely preparation and replenishment of food items, beverages, and buffet presentations.
  • Coordinate with the culinary team to maintain food quality, temperature, and freshness.
  • Monitor floor operations to ensure adherence to hygiene, service standards, and SOPs.

Staff Supervision:

  • Assist in the recruitment, onboarding, and training of service staff.
  • Prepare staff rosters, manage shift schedules, and oversee attendance and punctuality.
  • Provide on-the-job coaching to enhance service standards and efficiency.
  • Conduct regular briefings and performance reviews.

Guest Experience:

  • Greet and interact with guests to ensure satisfaction with offerings and service.
  • Proactively resolve guest complaints or concerns promptly and professionally.
  • Collect feedback and implement improvements based on guest suggestions.
  • Ensure consistent high ratings on online platforms by maintaining quality service.

Inventory & Hygiene Control:

  • Monitor inventory of -specific items including beverages, condiments, and linen.
  • Ensure that buffet and dining areas meet hygiene and safety standards.
  • Coordinate with housekeeping and stewarding for cleanliness and material availability.

Cost Control & Efficiency:

  • Support the f&b Manager in managing -related costs and reducing wastage.
  • Maintain proper documentation of consumption and daily operating checklists.
  • Report any equipment malfunction or operational need to the relevant department.

Collaboration & Communication:

  • Liaise with the kitchen, front office, and other departments to ensure smooth guest flow and information exchange.
  • Communicate effectively with team members to maintain consistent service delivery and updates.

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