Restaurant Manager

Do you have an insatiable appetite for delivering first-class service and a passion for the artistry of Food & Beverage? Then why not embark on a culinary journey with us at the Radisson Hotel Group to Make Every Moment Matter!

We are currently seeking a Restaurant Manager to join our team in a full-time position, ideally beginning in May/June. This position is responsible for both the restaurant and bar, overseeing daily operations, staff management and development, concept implementation, and growth. The role comes with the responsibility and freedom to make changes and implement new ideas, and is perfect for someone with significant restaurant/bar management experience who has chosen a career in hospitality.

The role is varied, with a flexible schedule that will allow you to work both during the day and in the evening and has the benefit of working in a professional, well-established workplace that focuses on personal growth and offers huge opportunities for those who are capable.

At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences. We value mindset as pivotal: anticipating guest needs, supporting your department, and consistently delivering memorable experiences.

As a Restaurant Manager, you will lead with creativity, impeccable leadership, and an unwavering commitment to exceptional service. Your role is the core of our culinary haven, where your innovation and dedication shine, taking our dining experiences to new heights.

Tasks and Duties:

• Manages the food & beverage team, fostering a culture of growth, development and performance within the department.
• Supports the smooth running of the food & beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest levels.
• Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries.
• Delivers on plans and objectives where food & beverage initiatives & hotel targets are achieved.
• Is responsible for the departmental budget, ensuring that costs and inventory are controlled, and that productivity and performance levels are attained.
• Builds and maintains effective working relationships with all key stakeholders.
• Delivers effective programmes that advance service standards, profitability and cost control.
• Ensures adherence and compliance 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.