OUTLET MANAGER

M3 Hospitality

Manage daily operations across all F&B outlets, pool, bar, room service and banquet

Lead, supervise, and develop the F&B service team, ensuring consistent delivery of 5-star service standards

Designing and conducting service training programs (sequence of service, etiquette, upselling, product knowledge)

Coordinate closely with the Executive Chef and kitchen team on menu execution, timing, and service quality

Oversee guest experience from reservation to checkout, resolving any service issues

Ensure all outlets comply with health, safety, and hygiene standards

Manage outlet scheduling, staffing, and briefings

During the initial two months, the Outlet Manager will actively support the F&B Director in building the property's cost control infrastructure from the ground up. This includes:

Acting as the bridge between the F&B Director & the accountant / cost controller

Following up with the Executive Chef to ensure timely delivery of recipes, portion specifications, item costs, and menu data required for costing

Supervising data collection & entry by the cost controller to ensure accuracy

Supporting the rollout of systems and SOPs covering: menu costing, item creation, purchasing procedures, inventory management, and receiving controls

Flagging discrepancies, delays, or gaps in the process to the F&B Director promptly

Demonstrating analytical thinking in reviewing cost data and providing operational context to support decision-making

Lead the planning and execution of banquets, corporate events & private receptions

Coordinate event setup, service flow, and breakdown in alignment with client and management expectations

Liaise with sales team to ensure seamless handover & execution of event bookings

Maintain and improve event SOPs, checklists, and post-event reporting

Report directly to the F&B Director on all operational, staffing, and financial matters

Prepare and submit daily, weekly, and monthly operational reports

Monitor outlet performance against targets and flag deviations with recommendations

Maintain accurate records for covers, revenue, and guest feedback per outlet

Qualifications & Experience

Required

Previous experience in a hotel F&B environment understanding hotel service dynamics including banquets, events, room service, and multi-outlet coordination

Hands-on restaurant management experience whether as outlet manager, restaurant manager, assistant F&B manager, or equivalent

Demonstrated ability to lead and develop front-of-house teams

Strong organizational and follow-up skills

Effective communicator & ability to work across departments & remote management

Comfortable working in a developing market with a solution-oriented mindset

Preferred

Exposure to cost control, F&B costing, or menu engineering; formal or practical

Experience opening a new outlet or concept within a hotel or standalone restaurant

Familiarity with Japanese cuisine service or multi-concept outlet management

Analytical thinking & comfort working with data, spreadsheets & operational reporting

Languages

English (professional working level) required