Outlet Manager - All Day Dining

Role Overview

The Outlet Manager for All Day Dining at Rosewood AMAALA is charged with overseeing the entire restaurant operations to ensure exceptional guest experiences, operational efficiency, and financial success. This leadership position involves guiding the service team, upholding luxury brand standards, and collaborating closely with culinary and other departments to craft memorable dining moments that embody the Rosewood AMAALA brand values.

Key Responsibilities

• Manage all daily activities of the All Day Dining restaurant to maintain smooth and efficient service delivery.
• Provide leadership, motivation, coaching, and development opportunities to the restaurant team to consistently exceed guest expectations.
• Ensure that every guest interaction aligns with Rosewood’s ethos of authentic hospitality, luxury service, and individualized attention.
• Monitor and enforce service quality standards, applying corrective actions when needed to maintain excellence in food and beverage service.
• Conduct daily team briefings to keep associates updated on menu offerings, current promotions, VIP guests, and operational changes.
• Work in close partnership with the Culinary team to guarantee seamless coordination between kitchen and service.
• Address guest feedback, complaints, and service recovery professionally and promptly.
• Comply fully with Rosewood’s brand policies, standards, and operational protocols.
• Oversee reservation management, seating arrangements, and table allocation to enhance guest satisfaction and operational productivity.
• Plan and manage labor scheduling and manpower deployment aligned with business needs and efficiency targets.
• Control and monitor departmental expenses to meet budgetary and financial objectives.
• Analyze sales data, guest satisfaction metrics, and operational performance to identify areas for improvement.
• Supervise inventory management, stock control, and procurement processes to reduce wastage and optimize expenditure.
• Maintain rigorous adherence to food safety, HACCP, hygiene, sanitation, and health and safety standards at all times.

Qualifications and Requirements

• A diploma or degree in Hospitality Management, Hotel Management, or a related discipline is preferred.
• A minimum of 4 to 6 years’ experience in Food & Beverage, including at least 2 years in a supervisory or managerial position within a luxury hotel or upscale restaurant setting.
• Prior experience managing high-volume All Day Dining operations is desirable.
• Comprehensive understanding of restaurant operational procedures, luxury service standards, food and beverage trends, and hospitality best practices.
• Strong leadership qualities with proven coaching and team development capabilities.
• Firm financial management skills, including budget handling, labor cost control, and ensuring departmental profitability.
• Excellent skills in guest relations and problem resolution.
• Effective communication and interpersonal skills.
• Knowledgeable about HACCP protocols, food safety regulations, and relevant health and safety legislation.