Food and beverage manager

Radisson Perth; Perth; Sur place; AUD 90 000 - 130 000; Plein temps

Résumé du poste

Radisson Perth is seeking an experienced Head of Food & Beverage to lead Syd’s Restaurant, bar, room service and cafe operations. You will partner with the Executive Chef and hotel leadership to deliver a cohesive Iberian‑inspired dining experience that elevates guest satisfaction, revenue and profitability.

You will recruit, coach and manage a high‑performing team, optimise menus, control costs, maintain safety standards and ensure consistent service excellence across all outlets in a dynamic

Qualifications

• Proven experience managing restaurant or food and beverage operations within a hotel or high‑quality hospitality environment.
• Proven leadership skills with the ability to motivate, develop and manage a high‑performing team.
• Strong operational knowledge of restaurant service, food and beverage standards and guest experience management.
• A commercial mindset with budgeting, forecasting, labour management, cost control and revenue generation.
• The ability to identify opportunities to increase restaurant revenue and repeat business.

Responsabilités

• Oversee the day‑to‑day operations of Syd's Restaurant and bar, room service, Meeting Place café and conference and events ensuring consistently high standards of food quality, service delivery, presentation and guest satisfaction.
• Lead, coach and develop the F&B team, fostering a positive, professional and collaborative workplace culture.
• Work closely with the Executive Chef to deliver a cohesive food and beverage offering, maintain menu standards and continually enhance the overall dining experience.
• Manage recruitment, rostering and performance management to ensure appropriate staffing levels and effective operational delivery.
• Monitor budgets, labour costs, stock control, purchasing and operational expenses to achieve financial targets of all outlets without compromising quality or service.
• Build strong relationships with hotel guests, local customers and external stakeholders to encourage repeat business and strengthen the restaurant's reputation.
• Manage guest feedback and complaints professionally, implementing service improvements to enhance customer satisfaction and loyalty.
• Maintain exceptional standards of restaurant presentation, cleanliness, food safety and compliance with relevant legislation and hotel procedures.
• Analyse financial results, guest feedback and operational performance to identify opportunities for growth and continuous improvement.
• Ensure compliance with responsible service of alcohol requirements, workplace health and safety standards and relevant food safety regulations.

Connaissances

Leadership

Team development

Budgeting

Forecasting

Cost control

Revenue generation

Guest experience

Communication

Problem solving

Food safety

Outils

Microsoft Office

POS systems

Description du poste

You will take the lead in overseeing the hotel's food and beverage operations, with your primary focus on the successful management and ongoing development of Syd's Restaurant, a destination offering guests a true Iberian experience. You will be responsible for delivering exceptional dining experiences, maintaining high service standards and ensuring the restaurant operates efficiently and profitably. From leading and developing the team to driving revenue, managing costs and enhancing the guest experience, you will play a pivotal role in establishing Syd's Restaurant as a standout dining destination. Working closely with the Executive Chef, hotel leadership team and other departments, you will ensure a seamless connection between food quality, service delivery and overall guest satisfaction. You will bring a hands-on leadership approach, a strong commercial mindset and a passion for creating memorable hospitality experiences in line with Radisson's brand standards.

Key responsibilities

Oversee the day-to-day operations of Syd's Restaurant and bar, room service, Meeting Place café and conference and events ensuring consistently high standards of food quality, service delivery, presentation and guest satisfaction.

Lead, coach and develop the food and beverage team, fostering a positive, professional and collaborative workplace culture.

Work closely with the Executive Chef to deliver a cohesive food and beverage offering, maintain menu standards and continually enhance the overall dining experience.

Manage recruitment, training, rostering and performance management to ensure appropriate staffing levels and effective operational delivery.

Monitor budgets, labour costs, stock control, purchasing and operational expenses to achieve financial targets of all outlets without compromising quality or service.

Build strong relationships with hotel guests, local customers and external stakeholders to encourage repeat business and strengthen the restaurant's reputation.

Manage guest feedback and complaints professionally, implementing service improvements to enhance customer satisfaction and loyalty.

Maintain exceptional standards of restaurant presentation, cleanliness, food safety and compliance with relevant legislation and hotel procedures.

Analyse financial results, guest feedback and operational performance to identify opportunities for growth and continuous improvement.

Ensure compliance with responsible service of alcohol requirements, workplace health and safety standards and relevant food safety regulations.

About you

Proven experience managing restaurant or food and beverage operations within a hotel or high-quality hospitality environment.

Proven leadership skills, with the ability to motivate, develop and manage a high-performing team.

Strong operational knowledge of restaurant service, food and beverage standards and guest experience management.

A commercial mindset, with experience in budgeting, forecasting, labour management, cost control and revenue generation.

The ability to identify opportunities to increase restaurant revenue, attract new customers and encourage repeat business.

Excellent communication and interpersonal skills, with the confidence to build relationships with guests, employees, suppliers and stakeholders.

Strong organisational and problem-solving abilities, with the capacity to lead from the floor while managing broader operational responsibilities.

Experience collaborating with kitchen teams to deliver consistent food quality, efficient service and a well-coordinated dining experience.

A sound understanding of food safety, responsible service of alcohol and workplace health and safety requirements.

Proficiency in Microsoft Office and relevant point-of-sale and food and beverage management systems.