Night Club Manager

Company Description

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

• Manage overall nightclub and bar operations in accordance with 5-star hotel standards.

• Supervise, motivate, and develop the team to ensure efficient operations and excellent service.

• Prepare staff schedules, allocate duties, monitor attendance, and ensure adequate staffing levels.

• Ensure guest satisfaction through VIP service, effective complaint handling, and personalized guest experiences.

• Maintain high standards of service quality, beverage presentation, grooming, cleanliness, and hygiene.

• Monitor sales, budgets, beverage costs, payroll, and operating expenses to maximize profitability.

• Control inventory, stock requisitions, storage, breakage, wastage, and beverage replenishment.

• Coordinate DJs, entertainment, VIP reservations, promotions, and special events to drive revenue.

• Ensure effective crowd management, guest safety, security procedures, and emergency preparedness.

• Conduct staff training on service standards, product knowledge, upselling, and responsible alcohol service.

• Coordinate with F&B, security, engineering, housekeeping, finance, purchasing, and banquet teams.

• Ensure compliance with hotel policies, licensing requirements, local laws, and responsible alcohol service regulations.

• Prepare daily operational reports, sales reports, inventory records, and staff performance evaluations.

• Inspect facilities, bar equipment, sound and lighting systems, and ensure timely maintenance and repairs.

• Drive continuous improvement, staff development, innovative promotions, operational efficiency, and consistent adherence to 5-star hotel standards.

Qualifications

• Bachelor's degree or diploma in Hospitality Management, Hotel Management, or a related field preferred.
• Minimum 5–8 years of experience in nightclub, bar, lounge, or entertainment venue operations.
• At least 2–3 years in a managerial role.
• Experience managing large-capacity venues, preferably 500–1,000 guests or more.
• Strong leadership and team-management skills.
• Excellent knowledge of Food & Beverage operations, beverage cost control, inventory management, and revenue generation.
• Experience handling VIP guests, entertainment events, and high-volume operations.
• Good knowledge of crowd management, security procedures, emergency response, and guest safety.
• Strong communication, problem-solving, and decision-making skills.
• Proficiency in POS systems, Microsoft Office, and operational reporting.
• Excellent English communication skills; additional languages are an advantage.
• Ability to work night shifts, weekends, public holidays, and during major events.

Additional Information

• Minimum 4 years of experience as a Sous Chef in a 5-star hotel environment.
• Diploma or Degree in Culinary Arts, or equivalent professional kitchen experience.
• Proven experience in Chinese, Japanese, Italian, Arabic, Indian, European, and Far East Asian cuisines.
• Strong knowledge of cooking techniques, ingredients, food preparation methods, and professional kitchen equipment.
• Demonstrated leadership skills, with the ability to train, supervise, motivate, and develop kitchen staff.
• Solid understanding of food hygiene, sanitation, and food safety standards, including HACCP or equivalent systems.
• Excellent time-management and organizational skills, with the ability to work efficiently under pressure in a fast-paced kitchen environment.
• Passion for innovative menu development, creative plating, and high-quality food presentation.
• Strong food presentation skills, with an excellent eye for detail, aesthetics, portion control, and consistency in plating, ensuring dishes meet five-star hotel standards.
• Good understanding of modern culinary presentation techniques and the ability to maintain visual consistency across all dishes and service periods.
• Strong attention to detail, ensuring food quality, consistency, presentation, and compliance with established culinary standards.
• Good command of written and spoken English, with strong interpersonal, communication, and teamwork skills.