Outlet Manager - All Day Dining

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Role Overview

The Outlet Manager – All Day Dining is responsible for the overall management and performance of the restaurant, ensuring exceptional guest experiences, operational excellence, and financial success. The role oversees daily operations, leads and develops the service team, maintains Rosewood luxury service standards, and works closely with Culinary and other departments to deliver memorable dining experiences that reflect the Rosewood AMAALA brand.

Key Responsibilities

• Oversee the daily operations of the All Day Dining Restaurant, ensuring smooth and efficient service at all times.
• Lead, motivate, coach, and develop the restaurant team to consistently deliver exceptional guest experiences.
• Ensure all guest interactions reflect Rosewood’s culture of genuine hospitality, luxury service, and personalized attention.
• Monitor service standards and implement corrective actions to maintain excellence in food and beverage delivery.
• Conduct daily briefings and ensure associates are fully informed of menu offerings, promotions, VIP arrivals, and operational updates.
• Collaborate closely with the Culinary team to ensure seamless coordination between kitchen and service operations.
• Handle guest feedback, concerns, and service recovery situations promptly and professionally.
• Ensure compliance with all Rosewood brand standards, policies, and operating procedures.
• Monitor restaurant reservations, seating plans, and table allocation to maximize guest satisfaction and operational efficiency.
• Manage labor scheduling and manpower deployment in line with business demands and productivity targets.
• Control operating expenses and monitor departmental costs to achieve budgeted financial objectives.
• Analyze sales performance, guest satisfaction scores, and operational metrics to identify improvement opportunities.
• Oversee inventory management, stock control, and ordering processes to minimize wastage and optimize costs.
• Ensure all food safety, HACCP, hygiene, sanitation, and health and safety standards are maintained at all times.

Qualifications and Requirements

• Diploma or Degree in Hospitality Management, Hotel Management, or a related field preferred.
• Minimum 4–6 years of Food & Beverage experience, including at least 2 years in a supervisory or management role within a luxury hotel or upscale restaurant environment.
• Previous experience managing high-volume All Day Dining operations preferred.
• Strong knowledge of restaurant operations, service standards, food and beverage trends, and luxury hospitality practices.
• Excellent leadership, coaching, and team development skills.
• Strong financial acumen with experience managing budgets, labor costs, and departmental profitability.
• Excellent guest relations and problem-solving abilities.
• Strong communication and interpersonal skills.
• Knowledge of HACCP, food safety regulations, and health and safety standards.