Restaurant Manager at Kempinski
- @TrendyJobbers | HR Outsourcing
- Full-time
- Posted 5 months ago
- Apply Before: August 18, 2025
- 0 Click(s)
- View(s) 1335
Job Detail
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Job ID 1011828
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Career Level Others
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Experience 3 Years
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Industry Management
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Qualifications Degree Bachelor
Job Description
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.
Required skills
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