Fairmont Mount Kenya has been consistently ranked among the world’s finest, earning a spot on the 2024 Travel + Leisure 500 list and being recognized as one of the top destinations in Africa. It has also been featured by Condé Nast Traveler as one of Africa’s top destinations. In addition, the hotel has been honored as Africa’s Leading Hotel by the World Travel Awards for the fourth consecutive year, most recently in 2025.

The Outlets Manager is responsible for the overall management, performance, and profitability of all assigned food and beverage outlets. The role ensures exceptional guest experiences, efficient operations, compliance with company standards, and the development of a high-performing team while achieving revenue and profitability targets.

Key Responsibilities

1. Operational Leadership

Plan, organize, and coordinate annual outlet activities in line with departmental and hotel objectives.

Lead, motivate, and supervise outlet teams to achieve and exceed revenue, profitability, and guest satisfaction targets.

Oversee the daily operations of all assigned outlets, ensuring smooth and efficient service delivery.

Ensure proper utilization and functionality of Point of Sale (POS) systems and operational equipment.

Conduct opening and closing procedures in accordance with established standards and checklists.

Support operations in any capacity required during staffing shortages or peak business periods.

Monitor outlet performance and implement corrective actions to improve operational efficiency.

2. Guest Experience & Service Excellence

Ensure compliance with all service standards, brand requirements, and operational procedures.

Deliver exceptional guest experiences by maintaining high service quality and responsiveness.

Monitor guest feedback and take prompt action to address concerns and enhance satisfaction.

Build strong relationships with guests and encourage repeat business.

Promote restaurant and outlet offerings through events, guest engagement, and community outreach initiatives.

Collaborate with other departments to ensure seamless guest experiences across the property.

3. Team Leadership, Training & Development

Supervise, coach, and support team members in their daily responsibilities.

Conduct onboarding, orientation, and continuous training programs to maintain service excellence.

Monitor employee performance and provide regular feedback and coaching.

Complete performance appraisals and identify development opportunities for team members.

Prepare and manage work schedules to ensure adequate staffing levels while controlling labor costs.

Foster a positive work environment that promotes teamwork, accountability, and employee engagement.

Ensure compliance with company policies, procedures, and workplace standards

4. Financial Management & Administrative Controls

Manage outlet budgets and ensure achievement of revenue and profitability objectives.

Monitor operational costs and identify opportunities to reduce waste and improve efficiency.

Ensure compliance with cash handling procedures, till reconciliations, and financial controls.

Review daily sales reports and analyze outlet performance trends.

Prepare operational reports, forecasts, schedules, and other administrative documentation as required.

Monitor inventory levels and ensure timely ordering of Front-of-House supplies and operational materials.

Support stock control processes and minimize losses through effective inventory management.

5. Health, Safety & Compliance

Ensure all outlets maintain the highest standards of cleanliness, hygiene, and presentation.

Enforce compliance with food safety, health, sanitation, and occupational safety regulations.

Conduct regular inspections and audits to identify and address operational risks.

Ensure all corrective actions arising from inspections or audits are implemented promptly.

Maintain compliance with company policies, statutory requirements, and brand standards.

Promote a safe working environment for employees and guests.

6. Leadership Competencies

Demonstrate integrity, professionalism, and accountability in all aspects of work.

Exhibit strong leadership and decision-making capabilities.

Effectively manage multiple priorities in a fast-paced environment.

Display excellent communication, interpersonal, and conflict-resolution skills.

Maintain a proactive, adaptable, and results-oriented approach.

Lead by example and foster a culture of continuous improvement and guest-centric service.

• Plan, organize, and coordinate annual outlet activities in line with departmental and hotel objectives.
• Lead, motivate, and supervise outlet teams to achieve and exceed revenue, profitability, and guest satisfaction targets.
• Oversee the daily operations of all assigned outlets, ensuring smooth and efficient service delivery.
• Ensure proper utilization and functionality of Point of Sale (POS) systems and operational equipment.
• Conduct opening and closing procedures in accordance with established standards and checklists.
• Support operations in any capacity required during staffing shortages or peak business periods.
• Monitor outlet performance and implement corrective actions to improve operational efficiency.
• Ensure compliance with all service standards, brand requirements, and operational procedures.
• Deliver exceptional guest experiences by maintaining high service quality and responsiveness.
• Monitor guest feedback and take prompt action to address concerns and enhance satisfaction.
• Build strong relationships with guests and encourage repeat business.
• Promote restaurant and outlet offerings through events, guest engagement, and community outreach initiatives.
• Collaborate with other departments to ensure seamless guest experiences across the property.
• Supervise, coach, and support team members in their daily responsibilities.
• Conduct onboarding, orientation, and continuous training programs to maintain service excellence.
• Monitor employee performance and provide regular feedback and coaching.
• Complete performance appraisals and identify development opportunities for team members.
• Prepare and manage work schedules to ensure adequate staffing levels while controlling labor costs.
• Foster a positive work environment that promotes teamwork, accountability, and employee engagement.
• Ensure compliance with company policies, procedures, and workplace standards
• Manage outlet budgets and ensure achievement of revenue and profitability objectives.
• Monitor operational costs and identify opportunities to reduce waste and improve efficiency.
• Ensure compliance with cash handling procedures, till reconciliations, and financial controls.
• Review daily sales reports and analyze outlet performance trends.
• Prepare operational reports, forecasts, schedules, and other administrative documentation as required.
• Monitor inventory levels and ensure timely ordering of Front-of-House supplies and operational materials.
• Support stock control processes and minimize losses through effective inventory management.
• Ensure all outlets maintain the highest standards of cleanliness, hygiene, and presentation.
• Enforce compliance with food safety, health, sanitation, and occupational safety regulations.
• Conduct regular inspections and audits to identify and address operational risks.
• Ensure all corrective actions arising from inspections or audits are implemented promptly.
• Maintain compliance with company policies, statutory requirements, and brand standards.
• Promote a safe working environment for employees and guests.
• Demonstrate integrity, professionalism, and accountability in all aspects of work.
• Exhibit strong leadership and decision-making capabilities.
• Effectively manage multiple priorities in a fast-paced environment.
• Display excellent communication, interpersonal, and conflict-resolution skills.
• Maintain a proactive, adaptable, and results-oriented approach.
• Lead by example and foster a culture of continuous improvement and guest-centric service.

• Strong knowledge of restaurant operations, service standards, POS systems, and inventory management.
• Proven experience in leading teams and driving financial performance.
• Excellent communication, interpersonal, and conflict-resolution skills.

• Degree in Hospitality Management, Hotel Management, Food & Beverage Management, Business Administration, or a related field.
• Minimum of 5 years' experience in Food & Beverage operations, with at least 2 years in a supervisory or management role.
• Knowledge of food safety regulations and hospitality industry best practices.