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Outlet Manager Jobs in Michigan (NOW HIRING)

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Culinary Outlet Supervisor (FT)

Acme, MI · On-site

SUMMARY This position will supervise, manage and be responsible for all aspects of the outlet assigned. Ensures that all recipes, food preparations, and presentations meet restaurant's specifications ...

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Outlet Host/Hostess (PT)

Acme, MI · On-site

SUMMARY To greet and welcome guests to outlet, assist in seating and maintaining organization and ... Parties of 10 or more will be taken by management, if management is not available, get name and ...

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Outlet Manager information

See Michigan salary details

$9

$19

$32

How much do outlet manager jobs pay per hour?

As of Aug 21, 2026, the average hourly pay for outlet manager in Michigan is $19.38, according to ZipRecruiter salary data. Most workers in this role earn between $13.85 and $22.84 per hour, depending on experience, location, and employer.

What is an outlet manager?

An Outlet Manager is responsible for overseeing the daily operations of a retail or food and beverage outlet, such as a store, restaurant, or café. Their duties typically include managing staff, ensuring excellent customer service, handling inventory, and maximizing sales and profitability. They also implement company policies, maintain quality standards, and address any operational issues that arise. Strong leadership, organizational, and communication skills are essential for success in this role.

What are the key skills and qualifications needed to thrive as an outlet manager?

To thrive as an Outlet Manager, you need strong leadership, operational management abilities, and experience in retail or hospitality, often supported by a relevant degree or diploma. Familiarity with point-of-sale (POS) systems, inventory management software, and basic financial reporting tools is typically required. Excellent communication, problem-solving, and team-building skills help drive customer satisfaction and staff performance. These skills are crucial for ensuring smooth outlet operations, meeting sales targets, and maintaining a positive customer experience.

What are the main challenges an outlet manager faces when overseeing a team in a fast-paced hospitality environment?

As an Outlet Manager, one of the primary challenges is balancing staff scheduling and motivation while maintaining exceptional customer service standards. The role often requires quick decision-making during peak hours, effective conflict resolution, and ensuring compliance with health and safety regulations. Additionally, managing inventory, controlling costs, and consistently training and developing staff are key ongoing responsibilities. Successful Outlet Managers thrive by fostering a positive team culture and adapting swiftly to changing customer demands.

What is the difference between Outlet Manager vs Store Supervisor?

AspectOutlet ManagerStore Supervisor
ResponsibilitiesOversees overall outlet operations, manages staff, handles customer service, and ensures sales targets are met.Supervises daily store activities, manages staff schedules, and ensures customer satisfaction.
CredentialsExperience in retail or hospitality, leadership skills, sometimes relevant certifications.Experience in retail, good communication skills, often on-the-job training.
Work EnvironmentTypically in hospitality outlets, restaurants, or retail stores with a focus on customer experience.Retail stores, supermarkets, or specialty shops, focusing on sales and customer service.

While both roles involve supervising staff and ensuring customer satisfaction, the Outlet Manager generally has broader responsibilities, including strategic planning and overall outlet performance, whereas the Store Supervisor focuses more on daily operations and staff management within a retail environment.

What are the most commonly searched types of Outlet jobs in Michigan?

The most popular types of Outlet jobs in Michigan are:

What cities in Michigan are hiring for Outlet Manager jobs?

Cities in Michigan with the most Outlet Manager job openings:

Outlet Manager jobs near you
Infographic showing various Outlet Manager job openings in Michigan as of August 2026, with employment types broken down into 85% Full Time, 12% Part Time, 2% Contract, and 1% Nights. Highlights an 84% Physical, 3% Hybrid, and 13% Remote job distribution, with an average salary of $40,302 per year, or $19.4 per hour.

Culinary Outlet Supervisor (FT)

gtr

Acme, MI • On-site

Full-time

Posted 20 days ago

Job description

SUMMARY

This position will supervise, manage and be responsible for all aspects of the outlet assigned.  Ensures that all recipes, food preparations, and presentations meet restaurant’s specifications and commitment to quality.  Demonstrates by example using proper food-handling techniques.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Exceptional culinary and knife skills are mandatory
  • Must be a leader and have a great knowledge of both hot and cold food preparation and production
  • Work well under pressure and meet deadlines effectively
  • Good rapport with fellow employees and reflect positive attitude
  • Assist in the training of employees to company standards
  • Actively participates as a member of the management team
  • Report to work on time, in uniform and with proper tools
  • Complete all assignments requested of you
  • Maintain a high standard of sanitation and safety
  • Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items
  • Must follow proper grooming and dress standards set forth by the Employee Handbook
  • Responsible for cleaning and sanitation of own area using Health Department guidelines
  • Maintain open line of communication with supervisor
  • Must understand and abide by environmental practices of the resort
  • Other duties as assigned

EDUCATION/EXPERIENCE

  • College or culinary training or extensive cooking and production experience
  • Must have a minimum of 3 years work in a food preparation position
  • Must have a minimum of 1 years working in a supervisory role in a large kitchen

OTHER SKILLS AND ABILITIES

  • Professional communication skills, oral and written
  • Organizational and leadership skills
  • Works well under pressure
  • Can efficiently solve problems
  • Commitment to quality service
  • Basic math skills
  • Knowledge of basic training techniques
  • Awareness of local, state and federal health and sanitation laws
  • Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine

SUPERVISORY RESPONSIBILITIES (If applicable)

  • Must know how to work and train others in all areas of the kitchen and be able to prepare all food on menus
  • Make sure all prep is getting done in a timely manner
  • Order products for next day’s business
  • Delegate work and requisition pick-ups to other employees
  • Create daily specials for your outlet
  • Keep employees motivated
  • Keep everyone informed of special soups, anything we are out of
  • Prepare proper weekly schedule according to forecasted business

TYPICAL PHYSICAL DEMANDS

  • Regularly required to stand, walk, talk or hear, listen, taste and smell
  • Must be able to stand for long period of time; frequently required to sit
  • Must be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach
  • Safety Sensitive – positive will work daily with knives, slicers, hot oil, and gas stoves

TYPICAL MENTAL DEMANDS

  • Requires the ability to interact with people beyond giving and receiving instructions
  • Must be adaptable to performing under stress when confronted with an emergency
  • Must be able to effectively handle stressful and compromising situations while remaining focused and professional
  • Must be able to deal with difficult people without losing perspective
  • Must be able to work productively under strict time restraints with variable deadlines

WORKING CONDITIONS

Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment.  May be required to work in a confined space.  Must follow all safety policies, procedures and standards as set by OSHA and the Health Department.  Must be able to work flexible hours including days, evenings, weekends and holidays.

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