Outlet Manager - The Market

About the Role

The Outlet Manager is responsible for overseeing the daily operations of The Market, ensuring an exceptional dining experience, smooth and efficient restaurant operations, and achievement of the outlet's revenue and profitability targets.

The position will lead and develop the Food & Beverage team while maintaining Anantara service standards, ensuring high levels of guest satisfaction, operational excellence, food safety, hygiene and compliance. The Market operates primarily as an international breakfast buffet restaurant, featuring a wide selection of international dishes and live cooking stations.

Key Responsibilities

• Oversee the daily operation of The Market to ensure smooth, efficient and profitable service.
• Ensure the outlet consistently meets Anantara brand standards, SOPs and service standards.
• Maintain a strong floor presence during service and lead the team by example.
• Ensure restaurant readiness, including table setup, buffet presentation, cleanliness, equipment and service stations.
• Monitor breakfast buffet replenishment and coordinate closely with the Kitchen team to maintain food quality and availability.
• Ensure efficient coordination between Front of House and Kitchen during busy breakfast periods.
• Handle guest feedback, complaints and special requests professionally and effectively.
• Deliver exceptional and personalized service consistent with Anantara's luxury hospitality standards.
• Proactively engage with guests and identify opportunities to exceed guest expectations.
• Monitor guest satisfaction and implement appropriate service recovery when required.
• Build positive relationships with regular guests, VIPs and hotel guests.
• Lead, coach and motivate the restaurant team to achieve high service and operational standards.
• Prepare and manage team member schedules according to business levels.
• Conduct daily briefings and ensure effective communication within the team.
• Identify training needs and provide coaching and on-the-job training.
• Conduct performance reviews and provide regular feedback to team members.
• Support succession planning and development of high-potential team members.
• Maintain team discipline, grooming and professional standards.
• Achieve outlet revenue, profitability and budget targets.
• Ensure accurate billing, cash handling and revenue-control procedures.
• Work with the F&B management team to develop promotions and initiatives to drive outlet revenue.
• Ensure compliance with food safety, hygiene, sanitation and HACCP standards.
• Conduct regular inspections of restaurant facilities and equipment.

Qualifications

• Bachelor's degree or Diploma in Hospitality Management, Hotel Management, Food & Beverage Management or a related field.
• Minimum 3–5 years of experience in Food & Beverage operations, preferably within a luxury 4–5 star hotel.
• Minimum 2 years of experience in a supervisory or managerial position.
• Previous experience managing a restaurant, buffet restaurant or high-volume F&B outlet is highly preferred.
• Strong knowledge of restaurant operations, guest service and F&B procedures.
• Good understanding of F&B revenue management, cost control, labor management and financial reporting.
• Knowledge of HACCP, food safety, hygiene and sanitation standards.
• Strong leadership, coaching and team-development skills.
• Excellent guest service and problem-solving skills.
• Strong communication and interpersonal skills.
• Good command of English spoken and written.
• Proficiency in Microsoft Office and relevant POS/F&B systems.
• Ability to work flexible hours, including early morning shifts, weekends and public holidays.
• Energetic, hands-on, service-minded and able to work effectively under pressure.