Assistant Outlets Manager — Lead Dining & Events

Fairmont Hotels & Resorts; Blue Mountains City; On-site; AUD 70,000 - 95,000; Full time

Benefits offered by this job

Discounts at Accor hotels worldwide

Free parking

Uniform provided

Duty meals

Gym and pool access

Job summary

Fairmont Resort & Spa – Blue Mountains in NSW seeks an experienced Assistant Outlets Manager to lead the daily operations of our Restaurants and support the Conference & Events program. Reporting to the Outlets Manager, you will oversee restaurant service, team leadership, and event delivery, working closely with the Head Chef and senior leadership to ensure service excellence.

You will recruit and train staff, manage rosters and costs, coordinate menus with the Head Chef, and ensure safe,

Qualifications

• Experience leading restaurant or food & beverage teams in a busy, guest‑driven environment.
• Strong people management skills with ability to train, motivate, and retain staff.
• Ability to organise and multitask across service periods and events.

Responsibilities

• Lead and motivate the restaurant team to deliver exceptional service.
• Oversee daily operations across breakfast, lunch, dinner and events.
• Work closely with Head Chef to coordinate menus and service flow.
• Manage rosters and labour costs to balance operations and budgets.
• Stock and inventory control with accurate reporting.
• Coordinate C&E events with the functions team and ensure client satisfaction.

Skills

Leadership

People Management

Organisational Skills

Customer Focus

Communication

Financial Management

Scheduling / Rostering

Event Coordination

Training & Development

Job description

Fairmont Resort & Spa – Blue Mountains in NSW seeks an experienced Assistant Outlets Manager to lead the daily operations of our Restaurants and support the Conference & Events program. Reporting to the Outlets Manager, you will oversee restaurant service, team leadership, and event delivery, working closely with the Head Chef and senior leadership to ensure service excellence.

You will recruit and train staff, manage rosters and costs, coordinate menus with the Head Chef, and ensure safe,