Job Description

Roles & Responsibilities

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.

Desired Candidate Profile

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

Company Industry

• HotelsHospitality

Department / Functional Area

• Administration
• Keywords