Restaurant Manager

Radisson Hotel Group; Dadri; On-site; INR 900,000 - 1,500,000; Full time

Job summary

Radisson Hotel Group in India invites applications for a Restaurant/F&B Manager responsible for overseeing the operation of assigned outlets, coordinating setups, setting menus with Executive Chef, and maintaining brand standards.

You will drive revenue and guest satisfaction through staff coaching, inventory management, safety and compliance, and collaboration with HR and purchasing.

The role requires leadership, cost control, and forecasting to maximise profitability within a hotel environment.

Responsibilities

• Monitors GOP, restaurant revenue, average check and labour costs.
• Pursues customer satisfaction and loyalty goals via feedback and quality reviews.
• Works to achieve employee satisfaction and retention within the department.
• Develops and implements departmental business strategies aligned with hotel objectives.
• Monitors status and adjusts strategies; communicates with the F&B Manager on issues.
• Coaches staff on sales techniques and holds regular pre-shift and staff meetings.

Job description

Company Description

Job Description

Areas of Responsibility:

• Financial (GOP, Restaurant Revenue, Average Check, Labour Control).
• Customer Satisfaction and loyalty goals (Complaints per Thousand, Comment Cards, annual quality review).
• Achievement of employee satisfaction (Gallup) and retention goals for department).

Participates in the development of business strategies for restaurant which are aligned with the overall objectives of the hotel:

• Develops and implements business strategies for department.
• Monitors status regularly and adjusts strategies as appropriate.
• Develops and implements strategies for the assigned Food and Beverage outlets that support achievement of the hotel’s goals.
• Communicates effectively with the Food and Beverage Manager on all Food and Beverage issues, staffing, marketing, etc..
• Addresses customer concerns in a timely manner.

Develops and implements strategies to achieve revenue and profit goals:

• Assists in the development of the marketing plan for the outlet.
• Develops and implements special promotions and employee incentives.
• Provides employees with current up-to-date information on menu offerings.
• Increase sales by coaching employees on effective sales techniques.
• Maximises productivity by using forecasting techniques to adjust scheduling.

Manages the operation of assigned restaurants and/or lounges:

• Co-ordinates the setup of restaurants and lounge areas in accordance with Brand standards.
• Confirms daily specials and new menu additions with Executive Chef.
• Manages the food and beverage service provided in assigned outlet; coach employees on effective service and food presentation techniques.
• Inspects restaurants and lounge areas on an on-going basis and take appropriate steps to ensure facilities meet or exceed the hotel’s standards at all times.
• Leads monthly staff meetings; conducts daily pre-shift meetings to discuss specials, house count, reservations and new menu items.
• Assists in quarterly inventories.
• Works closely with Executive Chef to develop menu pricing for beverage products.
• Assists when required with cost breakdowns on food and beverage functions.
• Works in conjunction with the Human Resources Department to ensure that all HR initiatives, both at corporate and hotel level are implemented and adhered to in a pro‑active and professional manner.
• Ensures procurement procedures are conducted through the use of Hotel’s Purchase Order System and ensures that the Food and Beverage Manager has signed off.
• Examine all beverage invoices, verifying quantities ordered and received against the par levels and purchase orders; compares quoted prices to invoice prices. All invoices are to be recorded.
• Ensure all linen orders correspond to actual orders.
• Maintains the quality of linen, and its use.
• Verifies the extensions on beverage invoices on a selective basis and checks invoice unit cost to match them with the market quotation sheets.

Maintains cost percentages on a daily basis for beverage:

• Maintains liquor storeroom perpetual inventory.
• Supervises and assists on the taking of all food and beverage inventories.
• Conducts monthly stock take.

Maintains safe working conditions within department and hotel

• Ensure that all employees follow safety rules and procedures.
• Takes corrective action where required to improve safety of work areas.
• Is responsible for the correct and safe use, storage, security, maintenance and cleanliness of all assets in the department. E.g. silverware, glassware, tables, chairs, etc...

Provide employees with the information needed to perform their job effectively:

• Recruits and selects qualified candidates.
• Orients employees to the department and hotel and provides on-the-job training on job responsibilities.
• Prioritises and assigns work.
• Provides feedback to the employee and Department Manager on the employee’s work performance of job responsibilities.

Create 100% guest satisfaction by providing ‘Yes I Can’ genuine hospitality and by exceeding guest expectations:

• Communicates and demonstrates ‘Yes I Can’ service to other employees.
• Ensures that employees provide ‘Yes I Can’ genuine hospitality and teamwork on an on-going basis.
• Uses teamwork to support guests and employees.
• Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services.
• Provides employees with the tools, training and environment they need to deliver ‘Yes I Can’ service and teamwork.