Outlet Manager

RIXOS

Saudi Arabia

On-site

SAR 120,000 - 180,000

Full time

5 days ago

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Job summary

RIXOS in Saudi Arabia seeks an experienced Food & Beverage Manager to lead outlet operations, ensuring adherence to brand standards and service quality. You will manage budgets, inventories, and staff performance while fostering strong guest relations and optimizing revenue and cost control.

The role requires supervisory experience in a 4- or 5-star hotel/resort setting, fluency in Arabic, and a deep understanding of HACCP and food safety standards.

Qualifications

Must be fluent in Arabic.
Diploma or degree in Hospitality Management or a related field.
7-8 years of relevant Food & Beverage experience.
Experience in a 4- or 5-star hotel/resort environment.
Experience in a supervisory or managerial F&B position.
Strong knowledge of restaurant/outlet operations.
Knowledge of HACCP and food safety standards.
Strong leadership, communication, and interpersonal skills.
Strong guest service and problem-solving abilities.
Good understanding of revenue, cost control, and F&B operations.

Responsibilities

Assist the Director of Food & Beverage in budgeting and annual operating plans.
Ensure monthly F&B revenue targets and cost controls.
Manage the restaurant according to concept statements and OPS manuals.
Assign and monitor subordinates, providing guidance as needed.
Remain visible during meal periods to ensure smooth service delivery.
Maintain par stocks for equipment and supplies.
Coordinate monthly inventory checks with Back of House leadership.
Oversee requisitioning and storage of operating equipment and supplies.
Conduct daily pre-shift briefings for staff on operations and menu information.
Attend and contribute to Food & Beverage and Daily Operations meetings.
Lead monthly staff meetings and report issues and solutions to F&B Director.
Prepare for Monthly Objective Review and liaise with Kitchen/Beverage teams.
Develop and promote menu specials in collaboration with the Chef de Cuisine.
Plan and execute sales promotions and marketing activities for the outlet.
Update OPS Manual and support the Annual Marketing Plan.

Skills

Leadership

Communication

Interpersonal skills

Guest service

Budgeting

HACCP knowledge

Revenue management

Menu promotion

Education

Hospitality Management degree or Diploma

Job description

Job Description MAIN DUTIES AND RESPONSIBILITIES

To assist the Director of Food amp Beverage in the formulation of the Annual Operating Budget determining outlet projected revenues and expenses operating equipment and FF amp E requirements in line with the compilation of the Annual Business Plan
To ensure that the monthly forecasted Food amp Beverage revenue figures are achieved while strictly adhering to established operating expenses and ensuring effective cost control
To ensure that the Restaurant is managed efficiently according to the established concept statements and that all operating and service standards outlined in the Departmental Operations Manual are consistently adhered to
To assign responsibilities to subordinates monitor their performance periodically and provide appropriate guidance and support
To assist in the operation and remain visible throughout the entire meal period to ensure smooth operations and service delivery
To establish and strictly adhere to par stocks for all operating equipment and supplies ensuring that the outlet is adequately equipped
To conduct and assist the Back of House Manager Chief Steward with monthly inventory checks and carry out monthly quarterly bi-yearly and yearly inventories of operating equipment
To control the requisitioning storage and careful use of all operating equipment and supplies
To conduct daily pre-shift briefings for employees covering preparation service menu information and operational requirements
To attend twice-monthly Food amp Beverage Meetings Daily Operations Meetings and all other meetings as required by Executive Management
To conduct monthly employee meetings and provide the Director of Food amp Beverage with a summary of issues concerns and proposed solutions
To prepare for and participate in the Monthly Objective Review
To liaise with the Kitchen and Beverage departments regarding daily operations food and beverage quality and service standards
To handle all guest complaints requests and enquiries regarding food beverage and service while maintaining strong guest relationships and assisting in updating guest history
To ensure that outlet cashiering procedures are strictly adhered to and that a staff member is always available to assist with guest enquiries
To identify in conjunction with the Director of Food amp Beverage market needs and trends and monitor and analyze the menus and products of competitive French restaurants
To assist the Chef de Cuisine in developing and promoting menu specials
To plan and implement effective sales plans and promotional activities within the outlet including monthly hotel concierge visits to promote the restaurant
To provide the Director of Food amp Beverage with recommendations for advertising campaigns assist in preparing advertising briefs and attend subsequent meetings
To revise and update the outlet Departmental Operations Manual on an as-needed basis and participate in the formulation of the Annual Marketing Plan establishing marketing activities in line with the Annual Business Plan
To submit to the Food amp Beverage Office before opening the outlet the required Operations Manual Opening and Closing Procedures Outlet Policies and Procedures Pricing Structure and Food and Beverage Menu
To maintain the Sunny Bar Daily Log Book
To submit the required Monthly Outlet Report Vacation Planner Monthly Objective Review and Monthly Training Report to the Food amp Beverage Office
To plan weekly rosters and work schedules to ensure the outlet is adequately staffed to handle the level of business and submit a copy to the Human Resources Department
To maintain the outlet bulletin board and ensure all relevant information is kept current and communicated to employees
To submit all guest and employee incident reports and report all Lost and Found items in accordance with established procedures
To ensure that the outlet is kept clean and organized in both front-of-house and back-of-house areas liaising and coordinating with the Stewarding and Housekeeping Departments to ensure established cleaning schedules are strictly followed
To issue repair and maintenance work orders and follow up to ensure the proper maintenance of the outlet
To maintain a high standard of personal appearance and hygiene at all times
To undertake any reasonable tasks as assigned by the Food amp Beverage Department
To liaise with and inform the Food amp Beverage and Human Resources Departments of all training sessions develop departmental trainers and assign training responsibilities
To conduct staff performance appraisals as required and identify and develop young talent within the organization for future potential growth within the group