To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Restaurant General Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit.

Key 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.

Skills

– Strong Food & Beverage knowledge
– Customer Resolution skills
– Team Training skills
– Appraisal training
– Up selling skills
– Strong personality
– Ability to drive the team to provide high level of service and consistency
– BA/BSc in Hospitality Management or related field, preferably from hotel school
– Minimum 2 year in F&B management role
– Ability to work and communicate in a multinational environment
– Ability to operate computer and office equipment
– Proficiency in Excel and Word
– Excellent written and verbal communication skills