Restaurant Manager
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Job Description
Job Description – Restaurant Manager
Department: Food & Beverage
Location: Radisson Blu Faridabad
Job Purpose:
Responsible for managing the day-to-day restaurant operations of a five-star hotel, ensuring exceptional guest experiences, consistent service standards, operational efficiency, and achievement of revenue and profitability targets.
Key Responsibilities:
• Oversee daily restaurant operations, ensuring seamless service delivery in line with five-star hotel standards and brand SOPs.
• Ensure exceptional guest satisfaction through personalized service, effective complaint handling, and prompt service recovery.
• Lead, motivate, and develop the restaurant team through regular briefings, training, and performance monitoring.
• Drive revenue through suggestive selling, upselling, menu knowledge, and effective guest engagement.
• Monitor food and beverage costs, inventory, breakage, wastage, and operating expenses.
• Ensure compliance with hygiene, food safety, grooming, and statutory requirements.
• Coordinate with the kitchen, stewarding, and other departments to ensure smooth operations and consistent food and service quality.
• Monitor guest feedback, operational reports, and performance indicators to drive continuous improvement.
Qualifications & Experience:
• Diploma or degree in Hotel Management or a related discipline.
• 4–6 years of experience in Food & Beverage operations, preferably in a reputed five-star hotel, with prior supervisory or restaurant management experience.
Key Competencies: Leadership, guest relationship management, communication, service excellence, commercial awareness, team development, and operational problem-solving.
Requirements
Function: Other
Experience Level: Mid-Senior Level