Provide courteous, professional, and efficient service in accordance with outlet, hotel, and Kempinski standards.
Establish a pool of qualified and trained full- and part-time employees in conjunction with the hotel’s Human Resources Department.
Responsibilities
Manage the service team in cooperation with the culinary team to deliver an outstanding guest experience within the outlet concept.
Lead the outlet efficiently in cost and expenses while delivering high quality and driving revenue and profit.
Assist in preparing the outlet’s budget.
Conduct monthly inventory of operating supplies and equipment with the stewarding department.
Ensure correct settlement of all sales and take overall responsibility for outlet floats as required.
Identify and correct errors during set-up, service, and breakdown of operations.
Implement a flexible work schedule based on business patterns.
Ensure effective payroll control through a flexible workforce, maximizing part-time employee utilization and cooperating closely with other Food & Beverage departments.
Monitor operating supplies and equipment and reduce spoilage and waste.
Prepare and review annual updates to the outlet’s operations manual with the Assistant Head of Department.
Improve product quality by sourcing the best available products.
Support activities and cooperation with suppliers.
Monitor and continually improve outlet quality and guest satisfaction using Leading Quality Assurance and Customer Satisfaction Survey tools.
To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Restaurant Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit
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 Human Resources 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.
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).