Assistant Manager - Outlet
On-siteVisakhapatnam, Andhra Pradesh, India
Job Summary
Oversee daily outlet operations, ensuring smooth service delivery, strict adherence to brand guidelines, and full compliance with health and safety regulations. Supervise, train, and mentor diverse staff including servers and kitchen personnel while managing scheduling to optimize labor costs. Monitor food and beverage costs, inventory levels, and stock rotation to control profitability, and prepare operational reports analyzing sales figures and key performance indicators. Address guest complaints promptly, implement corrective measures, and collaborate with the culinary team on menu development and promotional initiatives. Analyze guest feedback to identify improvement trends and maintain outlet cleanliness and ambiance standards.
Required Qualifications
- Minimum 5-6 years of progressive experience in food and beverage operations management or outlet management
- Proven track record successfully managing outlets, all-day dining establishments, or similar hospitality operations
- Strong knowledge of food safety, hygiene standards, and health and safety regulations specific to food service operations
- Demonstrated proficiency in profit and loss (P&L) management, cost control, and financial analysis
- Excellent leadership and staff management capabilities with proven experience in training, development, and team motivation
- Strong communication and interpersonal skills with the ability to build effective relationships across all levels
- Proficiency in hospitality management systems and point-of-sale (POS) software
- Advanced proficiency in Microsoft Office applications, particularly Excel for data analysis and reporting
- Ability to work flexible hours, including evenings, weekends, and public holidays as required by outlet operations
- Strong organizational and time management skills with the ability to multitask and prioritize effectively
- Analytical mindset with the ability to interpret data, identify trends, and make informed decisions
- Inventory management and stock control expertise
- Experience with reservation systems and table management
- Demonstrated resilience, adaptability, and problem-solving capabilities in dynamic environments
- Commitment to continuous improvement, innovation, and maintaining transparent communication with team members
- Capacity planning and revenue management knowledge
- Guest complaint resolution and service recovery expertise
Desired Qualifications
- Hospitality management qualification, diploma, or relevant professional certification (preferred)
- Experience working within luxury hotel environments, premium hospitality brands, or high-volume outlet operations (preferred)
- Experience in menu development, food costing, and collaboration with culinary teams (preferred)
- Familiarity with guest feedback management systems and quality assurance procedures (preferred)
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