Assistant Outlet Manager

To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Restaurant / Outlet Manager provides a courteous professional and efficient service in accordance with the outlet hotel and Kempinski standards driving sales and maximises profit

Key Responsibilities



·       Responsible to Head of Department/ Assistant Head of Department.

·       Responsible for Assistant Restaurant / Outlet Manager Restaurant Supervisor Restaurant Head Waiter / Waitress Waiter / Waitress Host / Hostess Outlet Cashier.

·       Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards maintaining a high standard of personal appearance and hygiene at all times.

·       Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.

·       Ensure that the place of work and surrounding area is kept clean and organised at all times.

·       Execute and demand the team to execute the highest level of service and set-up standards at all times.

·       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 in regards to 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 outlet Head Chef and Chef Sommelier / Sommelier.

·       Organise tastings of daily dishes and new menus.

·       Know the restaurant 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 outlet 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 hotels People Services Department.

·       Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & 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 outlets operations manual updates annually in accordance with the Assistant Head of Department.

·       Constantly improve the product quality by sourcing the best available products.

·       Support activities and cooperation with the suppliers.

·       Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance Customer Satisfaction Survey).

·       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 outlet in a courteous and efficient manner and report to Head of Department / Assistant 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.

·       Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.

·       Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.



Desired Skills & Qualifications

To fill the position the following is required:



·       Minimum 2 years in F&B management role preferably with a 5 Hotel chain.

·       Ability to work and communicate in a multinational environment including oral and written language skills in English Any additional languages are an advantage.

·       Operational knowledge of the role.

·       Luxury Hotel Experiences.

·       Communication skills.

·       Basic knowledge of hotel operations & Computer systems including Microsoft Office (Word Excel and PowerPoint) and Opera Good knowledge of Micros.

·       Passion for hospitality and the European elegance of service.
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