SCOPE

Reporting to the Restaurant Manager, the Assistant Restaurant Manager is reponsible to produce an outstanding guest experience within the outlet concept by assisting in managing a service team in cooperation with the culinary team. He/She provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit.

OVERALL OBJECTIVES

• 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.
• 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.
• Assist in leading the restaurant / outlet efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• 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.
• 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.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
• Act as a Manager in duty in the absence of the Restaurant Manager in the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Attend and contribute to necessary staff meetings, departmental trainings and hotel initiated trainings scheduled.
• 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.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

REQUIREMENTS

• 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.
• Familiar with LQA and Forbes standards.
• Knowledge of Health and Safety rules and procedures
• Familiar with HACCP requirements