Outlet Manager - Asian Fusion Cuisine

The Outlet Manager is responsible for leading the day-to-day operations of NOÉPE, a vibrant dining destination offering innovative beverages and a distinctive culinary experience inspired by Nikkei and New England cuisines. This role ensures exceptional guest experiences through personalized service, operational excellence, and adherence to the highest luxury hospitality standards. The Outlet Manager will lead, develop, and inspire the restaurant team while driving revenue growth, maximizing profitability, maintaining quality standards, and fostering a dynamic dining atmosphere that reflects the unique identity and positioning of NOÉPE. Main Duties: Manage all restaurant operations to ensure efficient and profitable performance Deliver exceptional guest service and maintain high customer satisfaction Lead, motivate and develop restaurant management and service teams Develop staffing plans, schedules and workforce requirements Monitor sales performance, budgets, beverage cost, labor/operation cost and profitability, Ensure compliance with company policies, food safety, hygiene Review operational performance and implement continuous improvements Monitor inventory, purchasing and cost control measures. Oversee cash management, revenue reconciliation and financial reporting Handle guest complaints and ensure effective service recovery Coordinate with other departments Support marketing initiatives, promotions, and business development activities Conduct regular staff training and performance evaluations Ensure proper maintenance of restaurant facilities and equipment Perform other duties assigned by Management. The Outlet Manager is responsible for leading the day-to-day operations of NOÉPE, a vibrant dining destination offering innovative beverages and a distinctive culinary experience inspired by Nikkei and New England cuisines. This role ensures exceptional guest experiences through personalized service, operational excellence, and adherence to the highest luxury hospitality standards. The Outlet Manager will lead, develop, and inspire the restaurant team while driving revenue growth, maximizing profitability, maintaining quality standards, and fostering a dynamic dining atmosphere that reflects the unique identity and positioning of NOÉPE. Main Duties: Manage all restaurant operations to ensure efficient and profitable performance Deliver exceptional guest service and maintain high customer satisfaction Lead, motivate and develop restaurant management and service teams Develop staffing plans, schedules and workforce requirements Monitor sales performance, budgets, beverage cost, labor/operation cost and profitability, Ensure compliance with company policies, food safety, hygiene Review operational performance and implement continuous improvements Monitor inventory, purchasing and cost control measures. Oversee cash management, revenue reconciliation and financial reporting Handle guest complaints and ensure effective service recovery Coordinate with other departments Support marketing initiatives, promotions, and business development activities Conduct regular staff training and performance evaluations Ensure proper maintenance of restaurant facilities and equipment Perform other duties assigned by Management. Diploma in Hospitality Management Minimum 6–8 years of restaurant experience Minimum 2 years in a management role Pre-Opening Experience is a plus Strong knowledge of restaurant financial management and cost control Excellent leadership, coaching, and team development skills Strong customer service and problem-solving abilities Knowledge of food safety, hygiene, and operational compliance Excellent communication, planning, and organizational skills. Diploma in Hospitality Management Minimum 6–8 years of restaurant experience Minimum 2 years in a management role Pre-Opening Experience is a plus Strong knowledge of restaurant financial management and cost control Excellent leadership, coaching, and team development skills Strong customer service and problem-solving abilities Knowledge of food safety, hygiene, and operational compliance Excellent communication, planning, and organizational skills.