أكور تعلن عن وظيفة مدير منفذ في أملج

Job Description

At SLS The Red Sea, we don’t just operate restaurants - we create vibrant destinations where exceptional food, bold energy, and unforgettable experiences come together. As Outlet Manager, you will be the driving force behind the venue’s operational success, guest experience, and team performance, bringing the distinctive SLS spirit to life every day.

Leading from the floor, you will oversee the day-to-day operation of one of our signature venues, inspiring a high-performing team while ensuring exceptional service, operational excellence, and commercial performance. Working closely with F&B leadership and key hotel departments, you will shape memorable dining experiences, drive profitability, and continuously evolve the outlet to remain fresh, relevant, and unmistakably SLS.

Key Responsibilities

• Lead the outlet team in delivering consistently elevated, engaging, and dynamic guest experiences in line with SLS brand standards and service philosophy.
• Act as the face of the outlet, maintaining a strong presence during service and building meaningful relationships with guests, regular patrons, and VIPs.
• Handle guest feedback and concerns effectively, turning service challenges into opportunities to exceed expectations.
• Oversee all daily restaurant operations, ensuring seamless coordination across the floor, bar, and supporting areas.
• Maintain exceptional standards of outlet ambiance, service delivery, product presentation, cleanliness, hygiene, and operational readiness.
• Collaborate with Engineering, Housekeeping, and other hotel departments to maintain the venue to luxury lifestyle standards.
• Lead, mentor, and inspire a high-performing team of supervisors, waitstaff, hosts, bartenders, and other outlet colleagues.
• Support recruitment, onboarding, training, performance management, employee engagement, and development of the outlet team.
• Ensure team members are fully trained in service standards, menu and product knowledge, guest interaction, and compliance requirements.
• Plan staffing levels, schedules, and team allocation in line with business demand, operational requirements, and budget targets.
• Drive revenue performance through effective upselling, menu engineering, seat utilization, and other commercial opportunities.
• Manage operational costs through effective inventory control, ordering, labor scheduling, and wastage management.
• Monitor sales, labor costs, cost of goods, and other key performance indicators, ensuring accurate reporting and alignment with departmental budgets.
• Support annual business planning, budgeting, forecasting, and ongoing performance reviews.
• Partner with Marketing to activate promotional events, seasonal concepts, and brand campaigns that increase outlet awareness and guest traffic.
• Build relationships with hotel concierges, external partners, and local tastemakers to strengthen the outlet’s visibility and guest flow.
• Identify and support in-outlet events, private dining experiences, themed activations, sponsorships, product placements, and other revenue-generating opportunities.
• Monitor market trends and competitor activity to support the continued evolution and positioning of the venue.
• Drive creative initiatives that elevate the dining experience, strengthen profitability, and connect with the SLS guest lifestyle.
• Stay current with emerging trends across dining, mixology, and experiential hospitality to maintain the outlet’s competitive edge.
• Ensure full compliance with health, safety, hygiene, company policies, and applicable local regulations.

Qualifications

• Diploma or Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 3 years of senior leadership experience within luxury restaurant operations.
• Strong experience managing large teams within high-volume, high-profile restaurant or hospitality environments.
• Proven ability to lead and develop dynamic teams while maintaining exceptional brand standards and guest satisfaction.
• Strong understanding of food and beverage operations, including menu development, beverage programs, guest flow, and restaurant performance.
• Demonstrated commercial awareness with experience in revenue generation, cost control, budgeting, and operational performance.
• Experience with POS, reservation, and workforce management systems.
• Strong interpersonal, leadership, and written and verbal communication skills.
• Fluent in English; knowledge of Arabic is an advantage.
• Proficiency in Microsoft Office and relevant operational platforms.
• Pre-opening experience or previous involvement in launching or refurbishing a venue is highly desirable.
• Group Trainer certification or a similar qualification is preferred