Description: The category includes both Restaurant and Supermarket Managers, according to the ESCO Category. Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment. Supermarket managers are responsible for activities and staff in a supermarket. The Outlet Manager (Restaurant Manager/Store Manager/Bar Manager/Banquet Manager/Room Service Manager) bears the overall responsibility for the profitability of the chain restaurant outlet. He/She performs outlet-level support functions, such as, customer service, scheduling, handling day-to-day operations, cashiering, closing of the till, ordering inventory, and back office support. He oversees the recruitment, training and motivation of staff, maintains quality control, hygiene, and health and safety standards in the dining area. This includes managing inventories and interacting with customers, wait staff and support employees to maximise revenue generation and consistently enhancing the customer experience. He needs to be a diligent, dedicated, and enthusiastic possess exceptional interpersonal skills, and be someone who is able to maintain composure in stressful situations.
Alternative Label: General Merchandising Manager; F & B manager.
Essential skills and competences: Apply Systems Thinking in Problem-Solving and Decision-Making; Lead Team to Implement Change; adhere to organisational guidelines; apply procurement; control of expenses; enforce regulations of selling alcoholic beverages and tobacco; ensure compliance with purchasing and contracting regulations; maintain relationship with customers; maintain relationship with suppliers; manage budgets; manage staff; manage the store image; manage theft prevention; maximise sales revenues; measure customer feedback; monitor customer service; negotiate sales contracts; oversee promotional sales prices; perform market research; recruit employees; set sales goals; study sales levels of products; supervise merchandise displays.
Essential Knowledge: cold chain; employment law; medicines for self-medication; sales activities; hazard analysis and critical control points; quality assurance methodologies; retail management.
Optional skills and competence: assess supplier risks; coach team on visual merchandising; develop an organisational structure; ensure compliance with warranty contracts; examine merchandise; identify suppliers; implement marketing strategies; implement sales strategies; keep up with trends; manage inventory; produce sales reports; train employees; use internet to increase sales; apply foreign languages in hospitality; compile wine lists; create decorative food displays; create event-specific menus; develop working procedures; enforce alcohol drinking laws; monitor sugar uniformity; seek innovation in current practices; think creatively about food and beverages.
Optional knowledge: digital marketing, cybersecurity, Hybrid marketing; Seamless retailing technologies.
