Assistant Restaurant Manager

About This Role

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.

People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Job Description

• Support the Restaurant Manager in overseeing daily operations to ensure smooth and efficient service.
• Supervise and motivate team members to maintain high service standards and a positive work environment.
• Ensure excellent guest satisfaction by addressing feedback and resolving complaints promptly.
• Assist in staff scheduling, attendance monitoring, and ensuring proper shift coverage.
• Coordinate with kitchen and other departments to ensure timely and quality service delivery.
• Maintain cleanliness, hygiene, and safety standards in compliance with regulations.
• Monitor inventory levels, assist in ordering supplies, and control stock usage.
• Train and coach staff to improve performance and maintain service consistency.
• Support financial goals by controlling costs, minimizing waste, and encouraging upselling.
• Ensure all company policies, procedures, and service standards are consistently followed.

Qualifications

• Previous experience in a supervisory role within a restaurant or hospitality environment.
• Strong leadership skills with the ability to support and guide team members effectively.
• Good communication and interpersonal skills.
• Customer-focused attitude with a commitment to high service standards.
• Ability to work under pressure in a fast-paced environment.
• Basic knowledge of food safety, hygiene, and health regulations.
• Good organizational and multitasking abilities.
• Understanding of restaurant operations, including service flow and staff coordination.
• Flexibility to work shifts, weekends, and public holidays.
• Diploma or certification in Hospitality Management (preferred).