Food & Beverage Outlet Manager
About The Position
The Outlet Manager leads a team to create an exceptional guest dining experience and a welcoming atmosphere for locals and visitors. The manager is expected to be present on the floor during morning and lunch service, directly supporting guest and teammate experiences. The role emphasizes hands-on leadership, training, communication, service standards, and adapting to changing business needs. The manager oversees team development and onboarding, communicates information among hotel, culinary, and hourly teams, handles guest concerns and recovery, and maintains a visible floor presence. The role also includes scheduling and labor management, inventory and waste controls, monitoring outlet operations and standards, and completing human-resources procedures. The manager must comply with safety, health, and liquor-law requirements and maintain active Texas Alcohol Beverage and Food Handlers certifications.
Requirements
- Current, legal, and unrestricted ability to work in the United States.
- Food Service Handler Card and TABC Certification.
- Ability to work AM and PM shifts as needed.
- Strong communication and presentation skills with all levels of management.
- Ability to build excellent working relationships and collaborate across departments, particularly food and beverage and sales and marketing.
- Ability to resolve conflicts swiftly and effectively.
- Ability to think creatively, anticipate needs, adapt direction, manage multiple project aspects, and solve problems.
- Enthusiastic and passionate approach, with the ability to motivate others.
- Leadership behavior consistent with Virgin Hotels Core Values: fun, innovative, original, personable, and committed to high-quality customer service.
Nice To Haves
- Associate or Bachelor’s degree preferred but not required.
- 2–5 years’ experience in a full-service restaurant, fine dining, or hotel lounge preferred.
Responsibilities
- Build and monitor a consistent training program, including onboarding and ongoing daily, weekly, and monthly learning.
- Communicate information from hotel, culinary, and management teams to hourly teammates and share team results with colleagues and superiors.
- Coordinate guest requests, guest needs, service issues, and recovery opportunities with the kitchen and other involved teams.
- Maintain a visible presence on the floor, interact with guests, address guest issues, and support teammates in resolving problems.
- Lead, energize, and focus the team while consistently reinforcing service and operating standards.
- Balance team, guest, and business needs; adapt staffing and operations to changing business levels and events.
- Create schedules, manage labor, adjust staffing, and drive revenue through competitions.
- Monitor inventory, product and equipment waste, and outlet financial performance, including P&L matters.
- Check opening, running, and closing duties and ensure uniform, grooming, Virgin standards, and protocols are followed.
- Communicate food issues, VIPs, reservations, business-level changes, menu updates, guest expectations, and special events to relevant teams through pre-shift meetings and post-shift recaps.
- Conduct onboarding and twice-daily check-ins with new teammates; administer exams according to the training manual and ensure new teammates have system access, tools, uniforms, and supplies.
- Follow hiring and disciplinary procedures established by the people department.
- Comply with safety and health procedures and state and federal liquor laws.
- Perform other tasks as assigned to support guest service.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
