أكور تعلن عن وظيفة مساعد مدير منفذ في مدينة الملك عبد الله الاقتصادية

Job Description

The Assistant Outlet Manager will support the Assistant F&B Manager in the daily operation of the outlet, ensuring exceptional guest experiences, high service standards, effective team performance, and strong operational results.

You will supervise and motivate the outlet team, maintain service and hygiene standards, support cost control and purchasing activities, and take full responsibility for the outlet operation in the absence of the Assistant F&B Manager.

What You'll Do

• Supervise the daily operation of the assigned outlet in accordance with Rixos standards, policies, and procedures.
• Ensure consistently high levels of guest satisfaction and professional service.
• Lead, motivate, coach, and support all outlet employees.
• Prepare staff schedules according to business levels, forecasts, and approved staffing requirements.
• Assist with recruitment recommendations, promotions, performance management, and disciplinary matters.
• Ensure the outlet is properly staffed and operationally prepared at all times.
• Conduct daily opening and closing inspections using established checklists.
• Ensure cleanliness, presentation, maintenance, and overall condition of the outlet meet hotel standards.
• Ensure full compliance with hygiene, sanitation, food safety, and HACCP requirements.
• Monitor service quality and ensure all Food & Beverage Operational Standards are consistently followed.
• Assist with outlet promotions, menu development, beverage selection, pricing, and presentation.
• Work closely with the Head Bartender and relevant F&B colleagues to monitor beverage consumption and control costs.
• Maintain appropriate par stocks and prepare requisitions for beverages, condiments, supplies, and guest items.
• Monitor beverage and food costs and support effective cost-control measures.
• Ensure proper handling, storage, and use of equipment to minimize breakage, wastage, and loss.
• Inspect fridges, bars, and storage areas regularly and ensure appropriate stock rotation and expiry-date controls.
• Ensure beverage products are stored and handled correctly to minimize wastage and spoilage.
• Maintain required standards and specifications for beverages, cocktails, food items, and presentations.
• Ensure all opening and closing times are followed in accordance with applicable requirements and company standards.
• Ensure appropriate standards for music, sound, lighting, atmosphere, and overall outlet presentation.
• Ensure employees follow grooming, uniform, and appearance standards.
• Support the Assistant F&B Manager in enforcing employee entrance and operational procedures.
• Identify training needs and coordinate training programs with the Assistant F&B Manager.
• Conduct departmental induction and on-the-job training for new team members.
• Promote efficiency, confidence, courtesy, and excellent interpersonal skills within the team.
• Maintain positive and effective relationships with other hotel departments.
• Report equipment failures and maintenance issues promptly to the appropriate department.
• Follow up on maintenance requests to ensure issues are resolved.
• Assist the Duty Manager with operational tasks when required.
• Take full responsibility for the outlet operation in the absence of the Assistant F&B Manager.
• Perform any other reasonable duties assigned by management.

Qualifications

• Diploma or degree in Hospitality, Hotel Management, Food & Beverage Management, or a related field.
• 5-7 years of relevant Food & Beverage experience, preferably in a 4- or 5-star hotel, luxury resort, or high-end hospitality environment.
• Previous experience in a supervisory or management role within Food & Beverage is required.
• Experience managing an outlet, bar, restaurant, lounge, or similar operation is preferred.
• Strong knowledge of Food & Beverage service standards and operational procedures.
• Good knowledge of HACCP, food safety, hygiene, and sanitation standards.
• Experience with beverage cost control, stock management, requisitioning, and inventory procedures.
• Experience in staff scheduling, training, coaching, and performance management.
• Good computer skills and familiarity with relevant hotel/F&B systems.
• Excellent command of English; additional languages are an advantage.