Restaurant Manager

Radisson Hotel Group; Kamrup Metropolitan; On-site; INR 600,000 - 1,000,000; Full time

Job summary

Radisson Hotel Group’s Restaurant Manager role focuses on supporting the strategic initiatives of the Food & Beverage Service Department, with a proactive, analytical, and entrepreneurial approach to create memorable moments for guests and empower the team. The position involves close collaboration with the Head of Department to deliver quality results while reflecting the brand's culture and values.

As an ambassador of the Radisson name, you will drive service standards, achieve cost

Responsibilities

• Assists in the smooth running of the restaurant, ensuring high standards of guest food and beverage service.
• Lead and collaborate with the team to maximize guest satisfaction and resolve inquiries.
• Support and deliver on business strategies, deputizing for Head of Department when needed.
• Foster a culture of growth and performance while upholding company values.
• Collaborates with Head of Department to control costs and inventory and meet productivity targets.
• Build strong relationships with stakeholders and partners; ensure timely communications.
• Lead departmental programs to advance service standards, profitability and cost control.
• Ensure compliance with legislation and due diligence; manage audits and follow-ups.

Job description

The Restaurant Manager will be responsible to support the strategic initiatives and objectives of the Food & Beverage Service Department. The function should be supportive, proactive, analytical and entrepreneurial; creating memorable moments for our guests, fostering an empowered environment for the team whilst collaborating closely with their immediate report and key business partners in order to deliver quality results. The job incumbent acts as an ambassador for the brand, reflecting the company culture and values. All work is carried out in accordance with company corporate policies, procedures and service concepts according to local requirements and regulations.

Roles/Responsibilities

• Assists in the smooth running of the restaurant, where all aspects of the guest food & beverage service experience are delivered to the highest levels, ensuring both property and company standards are attained and adhered to.
• Lead and collaborate with the team to maximize guest satisfaction and comfort, delivering a positive and responsive approach to enquiries and problem resolution.
• Support and deliver on the business strategies taking ownership for assigned areas of responsibility and deputizing for the Head of Department in their absence.
• With the Head of Department take a leadership role in fostering a culture of growth, development and performance whilst promoting the company culture and values.
• Collaborates with the Head of Department, ensuring that costs and departmental inventory is controlled and that target productivity and performance levels are attained
• Build and maintain effective working relationship with all key stakeholders and partners both internal and external ensuring all communications and activities are controlled and undertaken in a timely manner.
• Takes the lead to deliver departmental programmes that advances service standards, profitability and cost control which may include working with internal and external stakeholders, whilst incorporating environmental concerns
• Ensures adherence to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required.