Key Responsibilities

• Responsible to Head of Department/ Assistant Head of Department.
• Responsible for Assistant Restaurant Managers / Outlet Managers, Restaurant Supervisors, Restaurant Head Waiters / Waitresses, Waiters / Waitresses, Hosts / Hostesses, Outlets Cashiers.
• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, always maintaining a high standard of personal appearance and hygiene.
• 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 is always organised.
• Execute and demand the team to always execute the highest level of service and set-up standards.
• 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 regarding 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 outlets Chef.
• Organise tastings of daily dishes and new menus.
• Know the restaurants 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 outlets 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 outlets’ 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 Human Resources.
• Monitor and constantly improve quality and guest satisfaction with the given tools (Kempinski Experience Suvey).
• 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 outlets’ 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.
• 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.

Skills, Knowledge and Expertise

• 3 years experience in a similar position in a (4/5 star) Hotel.
• Italian restaurant experience.
• Dynamic and has good wine knowledge/experience.
• Strong in reporting and tracking revenues.
• Excellent communication skills.