Luxury Outlet Manager — International Cuisine

Hyatt Hotels Corporation; Kansas City (MO); On-site; USD 36,000 - 60,000; Full time

Job summary

The Standard, Pattaya Na Jomtien, Pattaya, Thailand, is seeking an Outlet Manager for International Cuisine to lead luxury dining operations and drive exceptional guest experiences. You will oversee service delivery, collaborate with culinary leadership, and manage budgets and staff to deliver memorable events and revenue growth.

Ideal candidates have 5–7 years in F&B with a track record in upscale settings, strong people leadership, and expertise in international cuisine concepts and beverage

Qualifications

• Diploma or Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
• Minimum 5-7 years of Food & Beverage experience, including at least 2 years in a management role within an upscale restaurant or luxury hospitality environment.
• Strong knowledge of restaurant operations, international cuisine concepts, food and beverage service standards, and guest engagement strategies.
• Proven experience in team leadership, talent development, financial management, budgeting, and revenue generation.
• Strong understanding of cost control, inventory management, labour productivity, forecasting, and operational planning.
• Excellent communication, interpersonal, leadership, and problem-solving skills.

Responsibilities

• Manage the overall operations of the outlet, ensuring seamless service delivery, operational efficiency, and adherence to luxury hospitality standards.
• Ensure exceptional guest experiences through personalized service, proactive guest engagement, and effective handling of feedback, concerns, and service recovery situations.
• Oversee the delivery of food and beverage services, ensuring all offerings meet established quality, presentation, consistency, and service standards.
• Maintain a thorough understanding of the outlet's international cuisine offerings, ingredients, preparation methods, dining concepts, and beverage pairings to effectively support guests and the service team.
• Collaborate closely with culinary leadership to ensure successful menu execution, seasonal promotions, special events, and signature dining experiences.
• Monitor guest feedback relating to food quality, service standards, ambiance, and overall dining experiences, implementing improvements where necessary.
• Manage reservations, guest flow, table allocations, VIP arrangements, private dining functions, and special events to maximize guest satisfaction and operational effectiveness.
• Drive revenue growth through effective upselling, menu promotion, sales initiatives, and the creation of memorable dining experiences.
• Analyze business performance through financial reporting, guest satisfaction metrics, and operational reviews, implementing action plans to achieve departmental objectives.
• Monitor market trends, guest preferences, and dining industry developments to identify opportunities for operational enhancement and business growth.
• Ensure effective control of departmental expenses, inventories, operating supplies, equipment, and labour costs while maintaining service excellence.
• Maintain full compliance with food safety, hygiene, sanitation, health and safety regulations, and company policies and procedures.
• Lead, motivate, coach, and develop the outlet team through performance management, training, succession planning, and employee engagement initiatives.
• Conduct regular briefings and departmental meetings to communicate operational objectives, service standards, promotions, and business updates.

Skills

Restaurant operations

Guest engagement

Upselling & revenue growth

Team leadership

Financial management

Menu knowledge

Education

Hospitality/Hotel Management degree

Tools

POS systems

Microsoft Office

Restaurant management systems

Job description

The Standard, Pattaya Na Jomtien, Pattaya, Thailand, is seeking an Outlet Manager for International Cuisine to lead luxury dining operations and drive exceptional guest experiences. You will oversee service delivery, collaborate with culinary leadership, and manage budgets and staff to deliver memorable events and revenue growth.

Ideal candidates have 5–7 years in F&B with a track record in upscale settings, strong people leadership, and expertise in international cuisine concepts and beverage