Restaurant Manager - Badhoevedorp

Join the Corendon Family as our new Restaurant Manager!

We are looking for a passionate and experienced Restaurant Manager to lead our F&B outlets at Corendon Village Hotel.

Are you a natural host with a passion for hospitality and F&B? Do you have experience leading a team and managing multiple outlets at the same time? Then we are looking for you as our Restaurant Manager at Corendon Hotels & Resorts!

Your role as a Restaurant manager

As Restaurant Manager, you will be the face of our F&B outlets:
All You Can Eat Restaurant – A buffet concept featuring international flavors and a lively atmosphere.
The Lobby & Bar – The perfect place for guests to enjoy a quality coffee or a refreshing cocktail.
The Bistro – A cozy and refined dining experience.

You will ensure seamless teamwork and create memorable dining experiences for our guests. From operational management to increasing guest satisfaction and revenue, you master it all!

What does the role involve?

As a Restaurant Manager at Corendon, you have a passion for food & beverage and a natural ability to connect with both guests and staff. You are a strong leader who strives to bring out the best in your team while delivering exceptional guest experiences. You are responsible for maintaining the highest level of hospitality, managing daily service operations, and working hands-on with your team. Additionally, you will assist the F&B Manager with scheduling, menu development, and training staff where needed.

Your Responsibilities

Leadership & Team Development

• Oversee daily operations in the restaurant, lobby bar, and bistro

• Coach, motivate, and train staff to elevate service levels

• Ensure efficient workforce planning

Guest Experience & Service Excellence

• Strive for the highest guest satisfaction

• Respond to feedback and create a warm, welcoming atmosphere

• Ensure smooth coordination between kitchen and service teams

Operational & Commercial Management

• Optimize workflows and enhance service quality

• Monitor costs, margins, and inventory management

• Collaborate with the Executive Chef and other departments to further develop our F&B concepts