Outlets Manager

InterContinental Hotels Group; Riyadh; On-site; SAR 180,000 - 260,000; Full time

Job summary

InterContinental Hotels Group seeks an Outlets Manager for Holiday Inn Riyadh Rose Yard to lead daily F&B outlet operations, ensuring exceptional guest service, efficiency, and profitability in a premium hotel setting.

Requirements include a Diploma or Bachelor's in Hospitality/F&B, 4–6 years of F&B experience with supervisory roles, strong leadership, HACCP knowledge, and proficiency in POS and MS Office.

Qualifications

• Diploma or Bachelor's degree in Hospitality Management, Food & Beverage Management, or related field.
• Minimum 4–6 years of F&B experience, with at least 2 years in a supervisory/managerial role.
• Strong knowledge of restaurant operations, HACCP, and guest service excellence.
• Excellent leadership, communication, and problem-solving skills.
• Proficiency in POS systems and MS Office applications.

Responsibilities

• Manage daily operations of all hotel food and beverage outlets to ensure guest-focused service.
• Ensure outlets comply with Holiday Inn and IHG brand standards and safety requirements.
• Monitor quality, service standards, and cleanliness; supervise opening/closing, cash handling, inventory, and checklists.
• Respond to guest feedback and drive service recovery and upselling initiatives.
• Control expenses and labor costs; prepare reports and forecasts for leadership.

Skills

Leadership

Guest service

Financial awareness

Communication

Problem solving

Team management

Coaching

Education

Diploma or Bachelor's in Hospitality Management

Tools

POS systems

Microsoft Office

Job description

Description

We are looking for an Outlets Manager to join our Food & Beverage team at Holiday Inn Riyadh Rose Yard. The successful candidate will be responsible for managing the daily operations of all hotel food and beverage outlets, ensuring exceptional guest service, operational efficiency, and financial performance. The role oversees outlet teams, maintains Holiday Inn and IHG brand standards, and works closely with other departments to deliver a consistently high-quality dining experience while maximizing revenue and profitability.

Key Responsibilities:

• 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.
• Monitor food and beverage quality, service standards, and outlet cleanliness in collaboration with the Culinary and Stewarding teams.
• Supervise opening and closing procedures, cash handling, inventory control, and daily operational checklists.
• Respond promptly and professionally to guest feedback, complaints, and special requests, ensuring effective service recovery.
• 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.
• 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.
• Coordinate staffing schedules based on business levels while maintaining productivity and service quality.
• 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.
• Monitor guest satisfaction scores and implement action plans to continuously improve the overall dining experience.
• Perform other duties as assigned by the Director of Food & Beverage.
  

Requirements:

• Diploma or Bachelor's degree in Hospitality Management, Food & Beverage Management, or a related field.
• Minimum 4–6 years of Food & Beverage experience, including 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.
• 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.