Outlet Manager

Empower Teams. Exceed Targets. Deliver Excellence — Join Us as Our Next Outlet Manager!

About the Company:

A distinguished hospitality group based in Shanghai, China, renowned for creating exceptional dining experiences that blend innovation, craftsmanship, and timeless elegance. With a portfolio of premium restaurant concepts inspired by global flavors and local authenticity, the company embodies a culture of excellence, creativity, and collaboration—celebrating passion for flavor, quality, and genuine hospitality that leaves a lasting impression on every guest. The Outlet Manager plays a vital role in bringing this vision to life, overseeing daily restaurant operations and leading the team to deliver exceptional service, operational excellence, and memorable guest experiences while upholding the brand’s commitment to sophistication, authenticity, and world-class hospitality.

Job Summary:

The Outlet Manager oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Key Responsibilities:

Primary 

Mission and Compliance

• Promote, work, and act in a manner consistent with the mission of the restaurant.
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
• Monitor compliance with health and fire regulations regarding food preparation, serving, and building maintenance.
• Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements for the restaurant, employees, and guests.

Operations and Performance

• Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and a positive, productive working environment.
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement and identify areas for cost reduction or improvement.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Monitor budgets and payroll records, and review financial transactions to ensure expenditures are authorized and budgeted.

Food Preparation and Quality Control

• Monitor food preparation methods, portion sizes, garnishing, and presentation to ensure food is prepared and presented acceptably.
• Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Ensure that all products are received in the correct unit count and condition, and that deliveries comply with restaurant receiving policies.

Inventory and Procurement

• Schedule and receive food and beverage deliveries, checking contents for quality and quantity.
• Maintain food and equipment inventories, and keep inventory records.
• Order and purchase equipment and supplies.
• Arrange for equipment maintenance and repairs, and coordinate services such as waste removal and pest control.

Financial Management

• Control cash and other receipts by adhering to cash-handling and reconciliation procedures.
• Count money and make bank deposits.
• Record the number, type, and cost of items sold to identify unpopular or less profitable items.
• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

Staff Management and Development

• Schedule staff hours and assign duties.
• Establish standards for personnel performance and customer service.
• Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
• Administer prompt, fair, and consistent corrective action for violations of company policies and procedures.
• Continually strive to develop staff in all areas of managerial and professional development.
• Assess staffing needs and recruit staff as necessary.

Customer Service and Guest Relations

• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Ensure guest service standards are met and coordinate with fellow employees to support restaurant operations.
• Fill in for fellow employees as needed to ensure smooth operations.
• Be knowledgeable of restaurant policies regarding personnel and guest relations.

Operational Support

• Perform some food preparation or service tasks, such as cooking, clearing tables, or serving food and drinks when necessary.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Keep records required by government agencies regarding sanitation or food subsidies.

Supplemental 

Regulatory and Event Management

• Monitor employee and guest activities to ensure liquor regulations are obeyed.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate arrangements with clients.

Marketing and Promotion

• Develop, plan, and implement restaurant marketing, advertising, and promotional activities and campaigns.

Menu and Recipe Development

• Estimate food, liquor, wine, and beverage consumption to anticipate purchasing needs.
• Create specialty dishes and develop recipes for dining facilities.
• Establish and enforce nutritional standards for dining establishments based on accepted industry guidelines.

Guest Services

• Take dining reservations and coordinate related guest services.

Tools & Technology (examples in parentheses):

• Cash registers
• Laser printers
• Notebook computers
• Company computers
• Point-of-sale terminals and workstations
• Accounting team
• Analytical software (must use his or her own)
• Calendar and scheduling Files
• Communications server software (IBM Domino)
• Reservation system and customer data base software
• Electronic mail software (Microsoft Outlook)
• Inventory management files
• Office suite software (Microsoft Office)
• Point-of-sale software
• Presentation software (Microsoft PowerPoint)
• Spreadsheet software (Microsoft Excel)
• Word processing software (Microsoft Word)

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