Outlet Manager

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Outlet Manager

Description

At Hyatt Regency Harare The Meikles, we are looking for a colleague who can quickly perpetuate a culture that embraces modern design and exceptional service, who has a passion for outstanding customer-tailored service that is both unique and authentic. We believe our guests select our hotel because of our caring and attentive colleagues who provide efficient service and create seamless, intuitive, signature experience and making our guests' stay free from stress and filled with success.

The Outlet Manager for The Kitchen Restaurant is responsible for overseeing the daily operations and strategic direction of The Kitchen, (global and local) all day dining restaurant. The role focuses on delivering exceptional guest experiences, achieving financial goals, driving brand identity, and managing a high-performing team.

Key responsibilities include the following:

1. Operational leadership

• Ensure smooth and efficient operation of the outlet across all shifts.
• Maintain high service and hygiene standards in accordance with brand and company expectations.
• Coordinate with culinary, bar, and service teams to deliver seamless guest experiences.
• Supervise the opening and closing procedures.
• Monitor guest feedback platforms (e.g., Medallia, TripAdvisor) and lead service recovery efforts.
• Supervise the other outlets and supervisors.

• Recruit, train, coach, and lead a diverse team of service and bar professionals.
• Conduct regular performance reviews and implement training plans for career development.
• Monitor staff performance and provide coaching or disciplinary actions when needed.
• Foster a team-oriented and guest-focused environment. Together with a culture of excellence, creativity.

• Achieve outlet revenue targets, manage cost of sales, payroll, and operating expenses.
• Assist to develop and implement marketing and promotional strategies in collaboration with Marketing and F&B leadership.
• Assists in the development of the Annual Food and Beverage Business Plan.
• Contributes to the monthly re-forecasting process, involving the relevant Heads of Department as appropriate.
• Analyze P&L reports, implement corrective actions as needed, and maximize profitability.

• Uphold and evolve The Kitchen's identity as a trendy and memorable destination.
• Ensure brand alignment in service style, music, atmosphere, uniforms, and overall ambiance.
• Drive repeat business and brand advocacy through guest engagement and local community involvement.
• Ensures that employees also provide excellent service to internal customers across departments, as appropriate.
• Handles guest and internal customer complaints and inquiries courteously and efficiently, ensuring timely follow-up and satisfactory resolution.
• Maintains positive interactions with both guests and colleagues, fostering strong and professional working relationships.
• Personally, and regularly verify that guests in the outlet are receiving the highest standard of service.
• Spends time in the outlet, particularly during peak periods, to ensure optimal operation and that team members are performing to expectations.

• Ensure compliance with local health, safety, and hygiene regulations.
• Maintain all operational SOPs, checklists, and audit documentation.
• Participate in hotel leadership meetings and interdepartmental coordination.