Outlet Manager

Hersha Hospitality Management LP•Fort Lauderdale, FL

About The Position

The Outlet Manager oversees the management and direction of restaurant operations in accordance with established guest service and sustainability standards. The role supports restaurant service and quality, associate performance, safety, compliance, inventory, equipment maintenance, and marketing efforts. The manager also services banquets and in-house functions and coordinates with hotel Room Service staff to ensure excellent coverage and service for employees and guests. The work schedule varies and includes holidays, weekends, and alternate shifts. The position requires standing for extended periods; walking, pushing, lifting up to 50 pounds, bending and reaching, and stooping, kneeling, or crouching. The stated potential career path is Food and Beverage Director, Area Food & Beverage Director, and Assistant General Manager.

Requirements

3–6 years of restaurant experience required.
Associate degree preferred.

Nice To Haves

Associate degree.

Responsibilities

Interview, select, train, schedule, coach, and support associates, ensuring they perform according to brand or hotel standards and HHM core values.
Ensure food quality is consistent, appealing, and prepared to guest specifications.
Interact with guests to obtain feedback on service and food quality.
Ensure the restaurant complies with sanitation and safety standards for guests and associates.
Resolve guest complaints and coordinate with department leaders to address service delivery or quality breakdowns.
Check that equipment is in working order and follow up on work orders to ensure timely repairs and facility maintenance.
Document inventory forecasts and usage, and monitor supplies.
Follow state, federal, and corporate requirements for serving alcoholic beverages.
Oversee serving staff to ensure liquor controls and cash-handling policies and procedures are followed.
Comply with accounting policies to ensure SOX compliance.
Participate in restaurant marketing efforts, create menu ideas, survey competition, report food trends, and assist with preparation of specials.
Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards.
Service banquets and in-house functions.
Work with hotel Room Service staff to ensure excellent coverage and service for employees and guests.
Perform other duties as requested by management.