Restaurant General Manager - Gordon Ramsay Bar & Grill

Gordon Ramsay Bar & Grill is coming to the Central European region for the very first time!

The restaurant is scheduled to open in the summer of 2026 within Dorothea Hotel, Budapest, Autograph Collection elevating the city's dining landscape with the arrival of one of the world's most acclaimed chefs. The restaurant will reinterpret the Bar & Grill philosophy in a Hungarian context, combining premium local ingredients sourced from sustainable farms with Ramsay's distinctive international flair. The menu will feature his signature dishes inspired by American and British classics, alongside refined interpretations of traditional Hungarian favorites.

JOB SUMMARY

Plays a key role in maximizing F&B performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. Manages daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan. Manages the successful launch and daily operations of Gordon Ramsay’s new Bar & Grill in Budapest. Embodies the brand’s commitment to excellence, leading a team to deliver world-class hospitality and culinary experiences. Ensures every guest receives the signature Gordon Ramsay experience: warm, professional, and memorable. Keeps up with culinary trends and adapt global brand strategies to local preferences.
 

CANDIDATE PROFILE 

Education and Experience 

 

3-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; Minimum 5-7 years in upscale restaurant management, in international or branded concepts; Restaurant opening experience is preferred; Fluent in English; Proven leadership, financial acumen, and operational expertise; Ability to work with diverse pool of talent; Good understanding of a hotel’s F&B operations; Passion for hospitality and culinary excellence
 

CORE WORK ACTIVITIES 

 

Taking an Entrepreneurial Approach to Driving the Restaurant Business 

• Understands financial opportunities by surveying restaurant demand.

• Partners with key individuals in the local community to assess opportunities.

• Identifies and analyzes competitors.

• Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action.

• Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues.

 

Leading Significant Marketing/Public Relations/Media Activities

• Oversees the restaurant marketing plan in partnership with the either the Hotel General Manager/ Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable.

• Supports on-site/off-site public relations opportunities to promote the restaurant.

• Creates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies.

• Serves as the primary point of contact for restaurant events.

• Participates in local networking activities, which are often off-property, in support of the restaurant.

 

Managing Day-to-Day Restaurant Operations 

• Supervises and manages employees.

• Understands employee positions well enough to perform duties in employees' absence.

• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.

• Conducts daily "taste panels" to educate, drive sales and create sales goals.

• Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc.

• Monitors compliance with all applicable laws and regulations.

• Monitors adherence to liquor control policies and procedures.

• Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear.

• Monitors alcohol beverage service for compliance with local laws.

• Monitors compliance with all food & beverage policies, standards and procedures, including food handling and sanitation standards.

• Assists servers and hosts on the floor during meal periods and high demand times.

• Advocates sound financial/