Trendyjobbers - Feed https://trendyjobbers.com/ Your trusted employment management partner Tue, 26 May 2026 01:21:21 +0000 hourly 1 https://wordpress.org/?v=7.0 https://trendyjobbers.com/wp-content/uploads/2023/07/cropped-android-chrome-512x512-1-32x32.png Trendyjobbers https://trendyjobbers.com/ 32 32 <![CDATA[Restaurant Manager at Kempinski]]> Wed, 13 Aug 2025 12:16:43 +0000 Mon, 13 Aug 2035 12:16:52 +0000 Mon, 18 Aug 2025 00:00:00 +0000 Key Responsibilities Responsible to the Director of Culinary. Responsible for Restaurant Supervisors, Restaurant Head Waiters / Waitresses, Waiters / Waitresses, Hosts / Hostesses, Restaurant Cashiers. Set an example by reporting to duty punctually wearing business attire according to the hotels dress code and Kempinski grooming standards, always maintaining a high standard of personal appearance and...

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]]> Key Responsibilities
  • Responsible to the Director of Culinary.
  • Responsible for Restaurant Supervisors, Restaurant Head Waiters / Waitresses, Waiters / Waitresses, Hosts / Hostesses, Restaurant Cashiers.
  • Set an example by reporting to duty punctually wearing business attire according to the hotels dress code and Kempinski grooming standards, always maintaining a high standard of personal appearance and hygiene.
  • Provide professional and courteous service at all times and ensure that all employees of the assigned restaurant 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 Culinary Director.
  • 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 Survey).
  • Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food and 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 the restaurant’s operations manual updates annually in accordance with 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 restaurant in a courteous and efficient manner and report to 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.
  • 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.

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