Outlet Manager

**Hạn nộp**: 15/01/2026 Mức lương: Thỏa thuận
Nộp hồ sơ ứng tuyển
THÔNG TIN CƠ BẢN
Số lượng
1
Nơi làm việc
Thành Phố Hội An - Quảng Nam
Giờ làm việc
Làm theo ca
Loại hình
Khách sạn/ Khu căn hộ Resort/ Khu Du lịch
Ngành nghề
Ẩm thực
Vị trí
Outlet Manager
Cập nhật
11/12/2025 09:06
MÔ TẢ CÔNG VIỆC
1. To ensure guest satisfaction in order to increase sales by promoting repeat business.
2. To directly and without fail implement the training system established by the Food and Beverage Manager to optimize the security and improvement of Human Resources.
3. To directly implement and maintain the standard qualities pertaining to his/her particular area of responsibilities within the scope of the Food and Beverage Department to provide the best possible service to our guests.
4. To directly give maximum care to the maintenance of the physical assets of the outlets within his responsibility in order to keep them in the best possible functional state.
5. To ensure that all handling procedures for all perishable food or beverages are followed in order to guarantee maximum sanitation and quality of the finished product.
6. To ensure that budget goals given to his/her area of responsibilities are attained, allowing the realization of the departmental profit.
7. To ensure that wastage and spoilage of products are maintained to the mínimal level.
8. Standard of Efficiency
Performance evaluation will be based on the following standards
8.1 Planning
- Attained when Outlets budget has been prepared and turned over to the Food and Beverage Manager
- The outlet assets are maintained according to established standards.

8.2 Control
**Attained when**:

- All outlets expenses do not exceed established plans if possible are reduced (labour china, glass and silver, menus and stationery).
- Established policies and procedures are closely followed and adhered to.

8.3 Organization
**Attained when**:

- All employees have a thorough knowledge of their current job description.
- Standard of quality pertaining to the outlet are constantly monitored and adhered to.
- All policies and procedures pertaining to the outlet are implemented and in full action.
- The outlet manuals are constantly in full effect.
- Stocking of supplies is done in timely manner.
- Daily logbooks are maintained and filled according to instruction.
- Personal participation to meetings is kept at a high level of activity.

8.4 Personnel management
**Attained when**:

- All policies and procedures pertaining to employee handling are followed.
- Outlet employees are kept at a constant high level of training, and Restaurant Managers personally -involved in the training of the employees.
- Outlet employees are developed according to plans established by the Assistant Director of Food and Beverage.
- Evaluation of all his/her outlet employees is done personally on a yearly basis.
- Allocations all actions pertaining to discipline or counselling of Food and Beverage employees are made in oral and in writing with note to file.

8.5 Leadership
**Attained when**:

- The Restaurant Manager sets a good example to his colleagues and employees by his conduct.
- Outlet employees are kept at a constant high level of motivation.
- Information relevant to employees is released and passed down on.
- Good relationship with employees is evident, without favoritism.
- It is evident that unsolved employee grievances have been brought to direct supervisor’s attention and to the Assistant Director of Food and Beverage’s attention.
- It is evident that good relations are maintained with other services of the Food and Beverage Department as well as other departments of the hotel.

8.6 Guest Satisfaction
**Attained when**:

- Complaints from guests on Food and Beverage services are mínimal.
- Immediate attention is given to any guest complaint and dealt with according to established procedures to satisfy the guest.
- Corrective action is taken immediately to prevent future recurrence of any guest complaint.

9. Specific Tasks
- Upon arrival, check attendance of his staff.
- Supervises the cleaning of his/her area of responsibilities and the correct setting of the areas, according to standards defined in outlet manuals.
- Personally check the state of all lighting, air conditioners and report immediately any malfunctions to the Duty Engineer.
- Ensure that all dirty linen is brought to line room and exchange for clean linen according to set procedures.
- Personally check with steward for stocking all clean china, silverware, glassware and other equipment.
- Check reservation books and assign tables to be reserved. Advise Food and Beverage office of any particular important reservations.
- Contact kitchen Chef for information on daily menu, items not available and explanations.
- Check all stations table set up and outlets in general, with checklist before the opening.
- Control the music level in the PA system if applicable.
- Personally check the cleanliness of all his/her staff.
- Establish re