Outlet Manager - All Day Dining

Movenpick Resort Al Marjan Island Outlet Manager - All Day Dining Passionate about delivering exceptional guest experiences and leading high-performing teams? As an Outlet Manager , you will inspire your team to create memorable dining experiences, ensuring outstanding service, operational excellence, and guest satisfaction at every touchpoint. What you will be doing: Lead the day-to-day operations of a busy, high-volume All Day Dining restaurant , ensuring seamless service delivery and exceptional guest experiences throughout breakfast, lunch, dinner, and special events. Take ownership of resource planning, workforce management, and team scheduling to meet the demands of a dynamic, fast-paced operation. Lead, mentor, coach, and train the Food & Beverage team, fostering a culture of excellence, teamwork, and continuous development. Supervise and delegate duties effectively, ensuring brand standards, company policies, SOPs, and quality measures are consistently maintained. Drive employee engagement by ensuring all Heartists understand the importance of their roles and how their contributions support the overall success of the outlet and hotel. Collaborate closely with the Chef de Cuisine to develop menus, pricing strategies, and promotional activities that maximize guest satisfaction and revenue opportunities. Maintain strong communication with the kitchen team to ensure the highest standards of food quality, consistency, presentation, and service. Monitor operational performance, guest feedback, and service standards, taking proactive measures to continuously improve guest satisfaction scores and outlet performance. Build strong relationships with guests, handling feedback and resolving concerns promptly to enhance loyalty and create memorable dining experiences. Ensure efficient inventory control, cost management, and adherence to health, safety, and hygiene standards at all times.

Your experience and skills include: Minimum 2 years of experience in a leadership role within a high-volume restaurant or hotel Food & Beverage operation. Diploma or Degree in Hospitality Management, Food & Beverage Management , or a related field. Proven experience managing a busy All Day Dining restaurant with significant guest volume and diverse dining requirements. Strong knowledge of food and beverage operations and current industry trends. A guest-focused personality with a genuine passion for hospitality, service excellence, and creating memorable dining experiences. Highly organized with a proactive approach and keen attention to detail, ensuring consistent service standards are maintained at all times. Comprehensive understanding of all aspects of restaurant operations, including service delivery, team leadership, quality assurance, and guest engagement. Excellent interpersonal, communication, and problem-solving skills, with the ability to remain composed and effective in a fast-paced environment. Demonstrated ability to motivate, coach, and develop teams while leading by example. Strong commercial awareness with the ability to drive guest satisfaction, operational efficiency, and revenue performance. What is in it for you: Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies and the opportunity to earn qualifications while you work Opportunity to develop your talent and grow within your property and across the world Ability to make a difference in the local community through our Corporate Social Responsibility activities Your team and working environment: Fun-loving, vibrant and passionate to grow with us! Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Lead the day-to-day operations of a busy, high-volume All Day Dining restaurant, ensuring seamless service delivery and exceptional guest experiences throughout breakfast, lunch, dinner, and special events. Take ownership of resource planning, workforce management, and team scheduling. Lead, mentor, coach, and train the Food & Beverage team, fostering a culture of excellence, teamwork, and continuous development. Supervise and delegate duties, ensuring brand standards, policies, SOPs, and quality measures are maintained. Drive employee engagement by ensuring all Heartists understand their roles and contributions. Collaborate with the Chef de Cuisine to develop menus, pricing strategies, and promotions. Maintain strong communication with the kitchen for quality, presentation, and service. Monitor performance, guest feedback, and service standards to improve satisfaction scores and outlet performance. Build relationships with guests, handle feedback, and resolve concerns. Ensure inventory control, cost management, and adherence to health, safety, and hygiene standards.