Assistant Outlet Manager

About the Company

At Ennismore, we are more than just a leader in the hospitality sector; we embrace individuality and provide roles that align with your personality and ambitions. We focus on daily growth and learning, making sure your work is purposeful and fulfilling. Our journey offers endless opportunities to shape your story and contribute to the future of hospitality.

Rixos Murjana in Saudi Arabia, spread over 275,000 square meters, is a self-contained paradise offering guests unmatched all-inclusive indulgence, relaxation, and adventure, redefining hotel experiences in the Kingdom.

Role Overview and Key Duties

As the Assistant Outlet Manager, you will assist the Assistant F&B Manager in overseeing daily outlet operations to ensure outstanding guest experiences, uphold service excellence, motivate the team, and achieve excellent operational outcomes.

• Manage daily operations of the assigned outlet following Rixos’ policies, standards, and procedures.
• Maintain consistently excellent guest satisfaction and service quality.
• Lead and inspire outlet staff, providing coaching and support.
• Plan staff schedules aligned with business demands and approved staffing levels.
• Participate in recruitment advice, promotions, performance reviews, and disciplinary actions.
• Ensure adequate staff coverage and operational readiness at all times.
• Perform opening and closing inspections daily using checklists.
• Guarantee outlet cleanliness, presentation, maintenance, and overall condition meets hotel standards.
• Ensure strict compliance with hygiene, sanitation, food safety, and HACCP protocols.
• Monitor service quality and adherence to Food & Beverage Operational Standards.
• Assist in promotion planning, menu development, beverage selections, pricing strategies, and presentation.
• Collaborate closely with the Head Bartender and F&B teams to track beverage consumption and control costs.
• Manage par stock levels and prepare purchase requisitions for beverages, supplies, and guest items.
• Control beverage and food costs and support cost-efficiency efforts.
• Ensure proper handling, storage, and usage of equipment to minimize damages and waste.
• Conduct regular inspections of fridges, bars, and storage areas with attention to stock rotation and expiry management.
• Maintain proper storage and handling of beverages to reduce wastage and spoilage.
• Uphold quality standards for beverages, cocktails, food items, and presentations.
• Enforce opening and closing times according to company guidelines.
• Maintain appropriate ambiance standards including music, lighting, atmosphere, and outlet appearance.
• Ensure team members comply with grooming, uniform, and appearance standards.
• Support enforcement of employee entrance and operating procedures alongside the Assistant F&B Manager.
• Identify staff training requirements and coordinate training initiatives.
• Conduct departmental induction and on-the-job training for new hires.
• Promote a culture of efficiency, confidence, courteousness, and strong interpersonal skills within the team.
• Cultivate positive relationships with other hotel departments.
• Report equipment malfunctions and maintenance needs promptly and follow up until resolution.
• Assist the Duty Manager with operational responsibilities as required.
• Take full charge of outlet operations in the absence of the Assistant F&B Manager.
• Perform additional reasonable duties as directed by management.

Required Qualifications and Experience

• Diploma or degree in Hospitality, Hotel Management, Food & Beverage Management, or related disciplines.
• Five to seven years of relevant experience in Food & Beverage, preferably within upscale 4 or 5-star hotels, luxury resorts, or premium hospitality environments.
• Prior supervisory or management experience in Food & Beverage settings is essential.
• Experience managing venues such as outlets, bars, restaurants, or lounges is advantageous.
• Comprehensive understanding of Food & Beverage service standards and operational methods.
• Good knowledge of HACCP, food safety, hygiene, and sanitation protocols.
• Familiarity with beverage cost control, inventory management, requisitioning, and stock procedures.
• Experience with staff scheduling, training, mentoring, and managing performance.
• Competent computer skills and knowledge of hotel or F&B related software systems.
• Fluency in English is required; additional languages are beneficial.