Description
The overall scope of the job includes
supervising the service food and beverages to guests in the assigned outlet,
providing a courteous, professional, efficient and flexible service consistent
with the standards of the hotel and in line with Kempinski’s DNA values in
order to encourage sales and maximize guest satisfaction.
Key Responsibilities
Ensuring all rules & regulations
are strictly adhered within the hotel including hotel’s policy on fire and
safety as well as hygiene regulations including HACCP.
Ensuring the service team is well
managed, having delegated the appropriate tasks to the team members.
Ensuring the sales are driven to the
outlet’s full potential and that budget is adhered to.
Ensuring a High quality of product and service is maintained in the outlet.
Ensuring the outlet is developed in an
entrepreneurial manner, looking for opportunities to generate more business at
all times.
Responsible to Assistant Restaurant
Manager/ Restaurant Manager.
Responsible for Head Waiter/ Waitress,
Waiter/ Waitress & Host/ Hostess.
Ensuring a courteous, professional and
efficient service is provided at all times.
Ensuring 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.
Having a thorough knowledge and
understanding of all food and beverage items offered by the department
assigned.
Having the knowledge and understanding
to explain and perform upselling all items offered by the department assigned
as well as offering alternatives.
Monitoring operating supplies,
equipment and reduce spoilage and wastage successfully.
Ensuring that the place of work and
surrounding area is kept clean and organized at all times.
Successfully performing opening and
closing procedures established for the assigned outlet.
Reporting guest complaints immediately
to the supervisors and ensuring follow up is performed with the guest.
Being knowledgeable to operate the
existing POS system based on the trained responsibility level as assigned in
the department.
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
Minimum of Diploma in Hospitality
Management or related field.
Minimum 4 years in F&B service
role with two years in a supervisory position preferably in a 5* Hotel Chain.
Ability to work and communicate in a
multinational environment.
Excellent written and verbal
communication skills
Ability to work as part of a team.
Computer literacy adapted to the field
of training.
How To Apply
