Outlet Manager, The Club

Job description

Fairmont Red Sea, positioned in the Kingdom’s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. The resort will be situated next to an 18 hole championship golf course, reflecting Fairmont’s association as a world class golf destination. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites. Reporting to the F&B Manager, you will be responsible for, but not limited to: • Oversee the daily operations of the assigned outlet, ensuring seamless, efficient, and consistent service delivery in line with established operational standards and procedures. • Lead, motivate, and supervise the outlet team, ensuring effective scheduling, training, coaching, performance management, and continuous colleague development. • Foster a positive, inclusive, and high-performing team culture that promotes colleague engagement, well-being, and excellence. • Ensure the highest standards of guest service and satisfaction by consistently implementing and monitoring outlet standards, procedures, and service expectations. • Anticipate guest needs and deliver personalized, attentive, and memorable experiences that exceed expectations within a luxury resort environment. • Handle guest feedback, requests, and complaints promptly and professionally, taking appropriate action to ensure effective resolution and guest satisfaction. • Ensure full compliance with health, safety, hygiene, food safety, environmental standards, and company policies and procedures. • Monitor outlet performance, including revenue, labor costs, food and beverage costs, inventory, and other key operational indicators, taking corrective action where required. • Manage inventory and procurement processes effectively, ensuring appropriate stock levels, minimizing wastage, and maintaining product quality and consistency. • Support the preparation and management of outlet budgets, forecasts, and financial targets, providing accurate and timely reports to senior management. • Work closely with Culinary, Front Office, Housekeeping, Stewarding, Engineering, and other hotel departments to ensure seamless operations and an integrated guest experience. • Conduct regular briefings and departmental meetings, ensuring clear communication of operational priorities, guest feedback, business updates, and service standards. • Monitor colleague performance and provide regular coaching and feedback to drive accountability, engagement, and professional growth. • Ensure accurate use of POS and operational systems, maintaining reliable records, reporting, and transaction controls. • Maintain comprehensive and accurate documentation related to outlet operations, staffing, inventory, financial performance, and compliance. • Identify opportunities to improve operational efficiency, service delivery, revenue generation, and guest satisfaction while maintaining high service standards. • Support sustainability initiatives and promote responsible use of resources in line with the resort’s environmental and operational objectives. • Remain adaptable and resilient in a dynamic luxury resort environment, responding effectively to changing operational requirements while maintaining service excellence. • Represent the resort professionally at all times, demonstrating leadership, integrity, discretion, and a genuine passion for hospitality.

Requirements

• Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or related field
• Minimum 4-6 years of progressive experience in outlet management, food and beverage operations, or hospitality management
• Strong knowledge of health, safety, hygiene, and food safety regulations and best practices
• Excellent leadership and team management skills with the ability to motivate and develop staff
• Exceptional customer service orientation with demonstrated ability to resolve guest concerns professionally
• Proficiency in hospitality management software and point-of-sale (POS) systems
• Strong communication and interpersonal skills in English
• additional languages preferred
• Proven Food and Beverage leadership experience with demonstrated success in managing outlet operations
• Strong proficiency in Microsoft Windows applications and general computer literacy
• Excellent written and spoken English communication skills
• Outstanding organizational and time management abilities
• Strong interpersonal and problem-solving skills with the ability to analyze situations and make decisive decisions
• Ability to work effectively under pressure in a fast-paced, dynamic environment
• Ability to remain calm, courteous, and focused on guest needs at all times
• High level of responsibility, reliability, and professional integrity
• Demonstrated success in revenue management and cost optimization initiatives
• Knowledge of inventory management systems and vendor relationship management

Skills