Responsibilities

• Responsible to Head of Department/ Assistant Head of Department.


• Responsible for Assistant Restaurant / Outlet Manager, Restaurant Supervisor, Restaurant Head Waiter / Waitress, Waiter / Waitress, Host / Hostess, Outlet Cashier.


• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.


• Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.


• Ensure that the place of work and surrounding area is kept clean and organised at all times.


• Execute and demand the team to execute the highest level of service and set-up standards at all times.


• Be knowledgeable of all services and products offered by the hotel.


• Understand thoroughly the concept of the outlet and train all employees of the outlet in regards to the concept.


• Set an example in terms of service, products and guidance of the team that reflects the concept.


• Actively participate in menu design in cooperation with the outlet Head Chef and Chef Sommelier / Sommelier.


• Organise tastings of daily dishes and new menus.


• Know the restaurant scene and gastronomic character of the destination and be recognized in the market.


• Perform up selling for all items offered by the department assigned as well as offering alternatives.


• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.


• Produce reports and analysis of the outlet and present report in the monthly performance meeting.


• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.


• Assist in preparation of the outlet’s budget.


• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.


• Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.


• Identify errors and correct them as required during set-up, service and breakdown of operations.


• Implement a flexible work schedule based on business patterns.


• Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department.


• Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.


• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.


• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.


• Manage daily or weekly meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success.


• Attend all required trainings as described by the department.


• Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.


• Report incidents that require disciplinary actions immediately to the Head of Department.


• Prepare and review outlet’s operations manual updates annually in accordance with the Assistant Head of Department.


• Constantly improve the product quality by sourcing the best available products.


• Support activities and cooperation with the suppliers.


• Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).


• Organise all required outlet specific trainings as described by the department.


• Undertake reasonable tasks and secondary duties as appointed by the Head of Department.


• Respond to any changes in the department as dictated by the hotel management.


• Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.


• Ensure that the opening and closing procedures established for the outlet are followed.


• Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.


• Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.


• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.