F&B Outlets Manager at Kempinski Hotels

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.
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