Outlet Manager at Constance Hospitality Management

Plaine Magnien, Grand Port, Mauritius -

Full Time

Start Date

Immediate

Expiry Date

12 Aug, 26

Salary

0.0

Posted On

14 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Detail-Oriented, Management Skills, Problem-Solving, Conflict Management, Team Leadership, English Fluency, Basic Calculations, Staff Training, Guest Relations, Cost Control

Industry

Hospitality

Description

Company Description Located on the unspoilt south-eastern coast of Mauritius, Constance Le Chaland offers a unique workplace in a preserved natural environment. The hotel features contemporary architecture, light-filled spaces and amazing ocean views that naturally inspire calm and serenity. Surrounded by white sandy beaches and a peaceful coastal atmosphere, it provides teams with an environment that encourages collaboration, learning and pride in delivering a refined hospitality experience. Job Description The Outlet Manager supervises the daily operations of the outlets and ensure adherence to standards. He is visibly present on the outlet floors during service and solicits feedback from guests. He handles guests’ issues as appropriate to ensure outstanding service. He works closely with the Food & Beverage Director as well as the Assistant F&B Manager in creating weekly schedules and participating in the ongoing training of the F&B staff. Duties and Responsibilities: Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. At management discretion, direction may be given for tasks out side the scope of work described. Organization Must be familiar with procedures and standards of all the outlets. Plan, control and coordinate Restaurants organization and activity. Apply and ensure application of standards and procedures set by Constance Le Prince Maurice Hotel and those resulting from the Hotel’s Food and Beverage policy. Participate in managing the department’s personnel in terms of hours, public holidays discipline and training according to instructions from F&B Manager /Assistant F&B Manager. Apply and ensure application of procedures and regulations concerning hygiene and safety. Make sure that all material and equipment made available to the Restaurant is correctly used. Make concerted effort to report and control breakage. Participate in inventory taking at scheduled times. Attends and contributes to the daily Food and Beverage meeting. Management According to F&B Manager /Assistant F&B Manager instructions, implement the appropriate means to improve costs, personnel, expenses and charges. Make any suggestions to F&B Manager /Assistant F&B Manager which will improve Restaurant profitability. Establish and maintain effective employees relation. Conducts, under the guidance of the F&B Manager /Assistant F&B Manager such functions as interviewing, hiring, employee orientation, on-the-job performance, coaching, counseling and suspension if necessary to ensure appropriate staffing and products. Performs related duties and special project as assigned. Controls and regulates costs associated with outlet Quality Before each service, check Restaurant cleanliness and set-up. Make sure that Staff levels are adapted to predicted activity and, if need be, take the required actions to correct discrepancies. Participate in service as necessary to ensure agreed standards are met. Ensure good coordination between Restaurants and the kitchen: knowledge of the menu, suggestions, missing dishes, etc. Conduct pre-meal briefing. Take responsibility for reception and service quality, supervised directly by the Restaurant Manager. Pay attention to guests’ comments and suggestions; immediately take all required corrective measures and send remarks to F&B Manager /Assistant F&B Manager. In cooperation with F&B Manager /Assistant F&B Manager, develop initial and in-service training programs and ensure follow-up, paying particular attention to improving reception and service quality. Make any suggestion to F&B Manager /Assistant F&B Manager likely to improve service quality. Send daily outlet logbook to F&B office. Qualifications Qualification: Middle or Secondary Education + Additional training or certificates in the relevant field is a plus. Experience: A minimum of 5 years of experience in hotel industry. Proven experience working in a top luxury resorts is a plus. Experience working in remote island locations is a plus. At least 2 years of professional experience on a similar position is a plus. Technical skills: Detail-Oriented. Management skills. The ability to perform basic calculations and measurements. Problem-Solving and Conflict Management. Team leader. Fluency in English or another language, written and verbal communication. Knowledge of a second language is a plus. Additional Information WORK WITH CONSTANCE 🌿 Join a team where well-being, career development, and collaboration are at the heart of everything we do. We believe in continuous learning and growth to help our teams achieve their full potential. A strong family spirit is part of our identity, we support and care for one another. We offer international career opportunities, allowing you to develop within a renowned luxury hospitality group. Our passion for luxury hospitality is reflected in every detail of the guest experience. We are committed to environmental and societal contributions, integrating sustainability into everything we do. 🌿We want our team members to feel valued and supported, offering a work environment that encourages excellence, personal growth, and cultural diversity. By nurturing employee satisfaction, we create a positive mindset that naturally translates into exceptional guest service. 🌿 Be part of a company that values people, innovation, and excellence. Division: Food & Beverage

Responsibilities

Supervise daily outlet operations to ensure adherence to luxury hospitality standards and guest satisfaction. Coordinate staff scheduling, training, and cost management in collaboration with the Food & Beverage leadership.