The Outlet Manager is responsible for overseeing all aspects of the restaurant, lounge, and banquet operations, ensuring a seamless experience for guests while supporting profitability and service excellence. This role directly supervises the Assistant Food & Beverage Manager and Banquet Captains to execute high-quality events and daily outlet service in alignment with Hilton and 6PM Hospitality standards.

Key Responsibilities:

Banquet & Event Operations

· Plan, organize, and lead the execution of all banquet functions, including breakfasts, luncheons, receptions, galas, and coffee breaks.

· Oversee the setup of banquet spaces, ensuring correct placement of linens, silverware, glassware, and other materials per event specifications.

· Conduct detailed inspections before and after each event to ensure presentation and quality standards are met.

· Collaborate with the culinary team to align menus, timing, and guest expectations.

· Maintain accurate banquet event orders (BEOs) and ensure timely communication of updates across departments, including Culinary, AV, Housekeeping, and Engineering.

· Ensure efficient breakdown and reset of banquet rooms, and proper storage of equipment and supplies.

Guest Service & Daily Operations

· Greet guests and maintain a visible presence on the floor to ensure high service standards.

· Handle guest feedback or complaints promptly and professionally.

· Manage daily operations of all F&B outlets including restaurant, bar, and room service.

· Participate in regular closing shifts, including a weekend rotation.

· Ensure service standards align with Hilton and 6PM Hospitality expectations.

Cost Control & Inventory Management

· Manage beverage inventories monthly and control costs related to wine, beer, and spirits.

· Review POS reports for accuracy and reconcile transactions daily.

Monitor purchasing and receiving to ensure quality and cost effectiveness.

· Oversee linen, silver, glass, and china inventories and maintain proper stock levels.

Team Leadership & Oversight

· Provide direct leadership to the Assistant Food and Beverage Manager and Banquet Captains, ensuring clear direction, accountability, and consistent standards.

· Supervise banquet staff scheduling, performance management, training, and coaching to maintain excellence in service.

· Facilitate daily and weekly communication between banquet and outlet teams to align service priorities.

· Conduct regular pre-event briefings and post-event reviews to drive continuous improvement.

· Act as a mentor, motivating team members through recognition, development, and daily leadership.

Customer Service & Guest Experience

· Maintain a visible presence during high-volume events and peak dining periods to support service and address guest concerns.

· Respond promptly and professionally to guest feedback, resolving any issues and following up as needed.

· Encourage a culture of hospitality, attention to detail, and going above and beyond for guests.

Compliance & Standards

· Ensure all food and beverage operations are compliant with local and state health, sanitation, and safety regulations.

· Enforce proper alcohol service in accordance with legal guidelines and internal policies.

· Maintain cleanliness and readiness of event and dining spaces at all times.

Inventory & Cost Control

· Monitor inventory levels for banquet and outlet supplies, ensuring items are stocked and costs are controlled.

Work closely with purchasing and culinary teams to order appropriate products based on events and outlet demands.

· Track labor and beverage costs, and support financial goals by minimizing waste and increasing efficiency.

Administrative Responsibilities

· Approve bi-weekly payroll and monitor labor expenses to align with budget targets.

· Lead regular department meetings and attend hotel leadership meetings.

· Maintain strong communication with all hotel departments.

· Ensure menus and pricing are up to date and all staff is knowledgeable about offerings.

· Ensure outlet areas are secure and clean at the end of each day.