SCOPE
Reporting to the Assistant Director of Food & Beverage/F&B Operations Manager, the Restaurant Manager is responsible to produce an outstanding guest experience, driving sales and maximizes profit within the outlet concept by managing a service team in cooperation with the culinary team. The incumbent provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards.
OVERALL OBJECTIVES
- Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
- Supervise the team members on shift. Ensuring that they are well groomed and properly attired to ensure strict adherence to Hotel's standards of quality service.
- Build close working relationship and effective communications with culinary team and other departments.
- Assist in preparation of the outlet's budget and P&L.
- Develop and execute strategies to drive restaurant revenue, including promotions, special events, and guest loyalty initiatives.
- Efficiently manage all inquiries for events, private rooms, and restaurant buyouts, from initial contact and proposal creation to closing the sale, in order to maximize revenue.
- 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.
- Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
- Ensure strict compliance with all relevant health, safety, and hygiene standards, including HACCP or equivalent local regulations.
- Lead the service and act as a role model to the team. Motivate the restaurant service team to deliver the highest level of performance and guest service as required by the department and the hotel.
- Develop and implement comprehensive training programs for all service staff covering menu knowledge, wine and beverage service, upselling techniques, and Kempinski's steps of service.
- Other ad-hoc duties assigned by direct Supervisor.
REQUIREMENTS
- Bachelor Degree/Diploma in Food and Beverage/Hospitality Management.
- Minimum of 5 years of experience in the hotel or free-standing restaurant and bar environment, minimum 2 years in similar position.
- Warm, pleasant, friendly and confident, with good interpersonal skills.
- Possess good command of English
- Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
- Service oriented with an eye for details, passion and innovative for Food & Beverage.
- Builds strong rapport and coordinates actions together with Restaurant Chef In-Charge.
- Sense of urgency and able to priorities.
- Familiar with LQA and Forbes standards.
- Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
- Strong working knowledge of Microsoft Office.
- Familiar with HACCP requirements
- Knowledge of Health and Safety rules and procedures
REQUIREMENTS
- Warm, pleasant, friendly and confident, with good interpersonal skills.
- Possess good command of English
- Minimum 2 years experience in a similar capacity.
- Diploma in Hospitality or F&B Service
- Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
- Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
- Familiar with HACCP requirements
- Knowledge of Health and Safety rules and procedures
- Possess strong wine knowledge
- Michelin star restaurant/ celebrity chef restaurant experience beneficial
