Restaurant Manager

Radisson Hotel Group; Faridabad District; On-site; INR 700,000 - 1,100,000; Full time

Job summary

Radisson Blu Hotel, Faridabad is seeking a dynamic Restaurant Manager to lead day-to-day restaurant operations in a luxury five-star setting, ensuring exceptional guest experiences and adherence to brand standards.

You will motivate and develop the restaurant team, drive revenue through upselling, manage costs, and coordinate with kitchen and other departments to deliver consistent service quality in a high-volume environment.

Qualifications

• 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 supervisory or restaurant management experience.
• Strong leadership, guest relationship management, and service excellence.

Responsibilities

• Oversee daily restaurant operations in a five-star hotel to ensure seamless service.
• Deliver exceptional guest satisfaction through personalized service and prompt recovery.
• Lead, motivate, and develop the restaurant team with regular training and feedback.
• Drive revenue through upselling, menu knowledge, and guest engagement.
• Monitor costs, inventory, and compliance with hygiene and brand standards.
• Coordinate with kitchen and other departments to ensure consistent quality.

Skills

Leadership

Guest relationship management

Communication

Service excellence

Commercial awareness

Team development

Operational problem-solving

Education

Diploma or degree in Hotel Management

Job description

Company Description

The Radisson Blu Hotel, Faridabad is a 5-star upscale business hotel located on Mathura Road (Sector 20B), directly across from the Bata Chowk metro station. Opened in 2016, it features 124 modern rooms, extensive event spaces, multiple dining venues, and wellness amenities tailored for business and leisure travelers.

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.

Qualifications

Diploma or degree in Hotel Management or a related discipline.

Additional Information

We are seeking a dynamic, guest-focused, and results-oriented Restaurant Manager to lead Food & Beverage operations in a premium five-star hotel environment. The ideal candidate should possess strong operational expertise, exceptional leadership capabilities, and a passion for delivering memorable dining experiences while maintaining the highest standards of service excellence.

The candidate must have proven experience in managing restaurant operations, leading and developing service teams, handling guest feedback, driving revenue through upselling, and maintaining effective cost and inventory controls. A strong understanding of restaurant service standards, food and beverage knowledge, hygiene and safety regulations, and brand SOPs is essential.

The successful candidate should be hands-on, commercially aware, proactive, and capable of maintaining operational excellence during high-volume business periods. Excellent communication, interpersonal skills, attention to detail, and a commitment to teamwork are critical for success in this role.