Job Description

The Restaurant Outlet Manager will oversee the daily operations of all food and beverage services within the hotel. This includes managing staff, ensuring guest satisfaction, maintaining quality control, and maximizing profitability. As a critical member of the leadership team, the Restaurant Outlet Manager will ensure exceptional dining experiences while upholding Hilton's standards of excellence, enhancing guest experiences, and driving operational success.

Salary Range: $75,000 - $90,000 Annually

KEY RESPONSIBILITIES:

• Oversee all food and beverage operations in hotel restaurants, bars, room service, and banquets.
• Ensure smooth and efficient daily operations, including staffing, inventory, and equipment management.
• Maintain a safe, clean, and well-organized work environment for both guests and employees.
• Recruit, hire, train, and mentor F&B staff, ensuring high performance, motivation, and engagement.
• Lead and develop a team of supervisors, servers, bartenders, cooks, and support staff, ensuring all employees are adequately trained in Hilton’s service standards.
• Conduct performance reviews and establish clear objectives for team members.
• Monitor guest feedback to ensure high levels of satisfaction, quickly addressing any issues or concerns.
• Implement strategies to enhance the guest dining experience, maintain quality standards, and improve service delivery.
• Promote a guest-first attitude across all food and beverage operations.
• Prepare and manage departmental budgets, monitor costs, and achieve profitability targets.
• Control food and beverage costs, including inventory management and waste reduction initiatives.
• Develop pricing strategies in collaboration with the Culinary team and other key personnel.
• Analyze financial performance reports and adjust operational strategies as necessary.
• Ensure compliance with health and safety regulations, including food safety, sanitation, and alcohol service standards.
• Monitor the quality of food and beverage offerings, ensuring consistency and adherence to Hilton's brand standards.
• Ensure compliance with all local, state, and federal regulations, including licensing and labor laws.
• Collaborate with the marketing team to develop and implement promotional strategies for F&B offerings, enhancing the hotel's revenue.
• Monitor market trends, guest preferences, and competitor offerings to recommend and implement innovative programs and menu adjustments.
• Assist in planning and organizing events, banquets, and conferences, ensuring seamless execution of F&B services.
• Maintain accurate records of operations, including staffing levels, guest feedback, and financial performance.
• Provide regular reports to the Management on key metrics, trends, and recommendations for improvement.

QUALIFICATIONS:

• Minimum of 3 years of progressive restaurant management experience, preferably in an upscale or high-volume hotel environment. 
• Proven ability to lead and inspire a team with a hands-on, guest-first approach. 
• Financial acumen with experience managing labor, and cost controls.
• Excellent interpersonal, communication, and organizational skills. 
• Proficient in restaurant POS systems (experience with Agilysys is strongly preferred). 
• ServSafe and TIPS certifications (or ability to obtain).
• Ability to work a flexible schedule, including nights, weekends, and holidays.

PHYSICAL REQUIREMENTS: 

• Ability to stand, walk, and lift up to 25 lbs.
• Ability to work in a kitchen or bar environment, including exposure to hot surfaces, noise, and moderate physical demands.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. 

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. 

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor and upper management. 

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. 

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

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