Restaurant Manager

Radisson Hotel Group; Mohali; On-site; INR 450,000 - 750,000; Full time

Job summary

Radisson Hotel Group in Mohali, India seeks an experienced Food & Beverage Outlet Manager to lead service excellence within our hotel. You will oversee daily operations, ensure guest satisfaction, and uphold brand standards across all outlets.

The role requires managing revenue targets, cost controls, staff briefings, and close collaboration with the Director of Food & Beverage to drive promotional activities and annual planning. Strong leadership and hospitality acumen are essential.

Responsibilities

• Consistently offer professional, friendly, and engaging service.
• Ensure monthly forecasted food and beverage revenue targets are achieved.
• Adhere to established operating expenses and that all costs are controlled.
• Participate in the formulation of the Annual Operating Budget for outlet revenues, expenses, equipment, and FF&E requirements.
• Ensure the outlet is managed efficiently according to concept statements.
• Adhere to minimum operating standards as per the Departmental Operations Manual.
• Assign responsibilities to subordinates and monitor their performance.
• Conduct daily pre‑ and post‑shift briefings with staff on preparation, service and menu.
• Handle all guest complaints, requests, and enquiries on food, beverage and service.
• Plan and implement sales plans and promotional activities for the outlet.
• Provide recommendations for advertising campaigns and assist in briefings and meetings.

Job description

• Consistently offer professional, friendly, and engaging service
• To ensure that the monthly forecasted food and beverage revenue figures are achieved.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment, and FF&E requirements in line with the compilation of the Annual Business Plan.
• To ensure that the outlet is managed efficiently according to the established concept statements.
• To ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.
• To conduct daily pre‑and post-shift briefings with employees on preparation, service and menu.
• To handle all guest complaints, requests, and enquiries on food, beverage and service.
• To plan and implement an effective sales plan and promotional activities in the outlet.
• To provide the Director of Food and Beverage with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.