OVERALL OBJECTIVES

The job of Head Hostess is executed satisfactorily when:

• All rules & regulations are strictly adhered to within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• The service team is well managed, having delegated the appropriate tasks to the team members.
• A High quality of product and service is maintained in the outlet.
• The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.

Main Responsibilities

• Responsible for Outlet Manager
• Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotel’s dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• A courteous, professional and efficient service is provided at all times.
• All duties and tasks are performed as per the tasks required at the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
• Have the knowledge and understanding to explain and perform upselling of all items offered by the department assigned as well as offering alternatives.
• Monitor operating supplies, and equipment and reduce spoilage and wastage successfully.
• Ensure that the place of work and surrounding area is kept clean and organized at all times.
• Successfully perform opening and closing procedures established for the assigned outlet
• Handle guest inquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the supervisors and ensure follow-up is performed with the guest.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
• Maintain a good rapport and work relations with staff in the assigned department and within the hotel.
• Attend and contribute to all staff meetings, departmental training and hotel-initiated training scheduled.
• Undertake reasonable tasks and secondary duties as assigned by the Department Head.
• Respond to any changes in the department as dictated by the hotel management.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Perform any other assigned reasonable duties and responsibilities as assigned.
• Project at all times a positive and motivated attitude and exercise self-control.
• Maintain and update the restaurant’s guest history.
• Maintain a legible and up-to-date reservation book.
• Maintain and coordinate the printing of the respective restaurant menus.
• Maintain excellent communication to all related departments i.e
• Guest Services and Concierge departments
• Restaurant Reservations
• All other F&B outlets, In Room dining and Banquet Service