OUTLET MANAGER

Outlet Manager (OM) is essentially a commercial business manager, with ultimate responsibility for safeguarding the financial success of a specific outlet and maintaining the reputation of the company.

 

The role has a strong hospitality element, ensuring that the restaurant delivers high-quality food and drink and good customer service. However, it also includes activities common to business managers within any sector, including overseeing:

 

• marketing;

• sales;

• operations;

• finance;

• and human resources

 

 

Responsibilities:

The outlet manager responsibilities, including:

 

• operational management: organising stock and equipment, ordering supplies and overseeing building maintenance, cleanliness and security;

• financial management: planning and working to budgets, maximising profits and achieving sales targets set by head office, controlling takings in the restaurant, administering payrolls, etc;

• people management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, coordinating staff scheduling and rotas;

• working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations;

• ensuring high standards of customer service are maintained;

• implementing, and instilling in their teams, company policies, procedures, ethics, etc;

• handling customer complaints and queries;

• implementing branded promotional campaigns from head office, including the handling of point of sale promotional materials, or devising your own promotional campaigns;

• preparing reports and other performance analysis documentation;

• reporting to and attending regular meetings with area managers or head office representatives;

• establishing relationships with the local community and undertaking activities that comply with the company's corporate social responsibility programmes.