OUTLET MANAGER

EAT. BUSINESS PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading business in the food service industry is looking for an Outlet Manager to enhance outlet profitability through effective management of operations, staff training, and customer experience. The role requires a dynamic leader who can maintain high operational standards and drive service innovation in a fast-paced environment.

Qualifications

• Experience in managing restaurant or outlet operations.
• Strong leadership and communication skills.
• Understanding of food safety regulations.

Responsibilities

• Oversee daily operations and improve customer experience.
• Manage recruitment, training, and motivation of staff.
• Monitor financial performance and compliance with regulations.

Skills

Customer Service

Staff Management

Inventory Management

Quality Control

Crisis Management

Cost Control

Job description

The Outlet Manager is responsible for the profitability of the outlet. He/she performs outlet-level support functions including customer service, scheduling, day-to day operations, cashiering, loss prevention, maintenance, and back office support. He/she manages inventories, interacts with customers, wait staff and support employees to maximises revenue generation and enhance the customer experience. He/she oversees the recruitment, training, and motivation of staff. He/she maintains high standards of quality control, hygiene, health and safety in the dining area.

• Administer purchasing and receiving procedures.
• Analyse service quality and customer satisfaction.
• Conduct staff performance assessment process.
• Contribute to innovation process within own scope of work in the business unit.
• Facilitate compliance with legislative and regulatory requirements.
• Foster service innovation.
• Identify and establish internal and external stakeholder relationships.
• Implement loss/risk prevention.
• Lead team to implement change.
• Manage and implement business continuity plans.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage crisis situations.
• Manage food & beverage operations.
• Manage guest service.
• Manage site/outlet and equipment maintenance.
• Manage training.
• Managing the customer experience.
• Monitor income and expenses.
• Optimise workforce for service excellence.