To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team.
- All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP and Food Safety Management System (FSMS).
- The sales are driven to the outlet’s full potential and that budget is adhered to.
- A High quality of product and service is maintained in the outlet.
- The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
- Innovation and new ideas are fostered, collected and communicated to the Head of Department.
- The growth of internal talent within the outlet is successfully implemented.
- Support and implement new Talent Development initiatives.
- Identify internal and external talents* that match Kempinski’s DNA values.
- Support career development by training and assigning multi-tasking.
- Grow talent in order to present candidates in quarterly Talent Transfer Calls.
- Give constant feedback to all employees of the outlet.
- Conduct yearly performance appraisals and TTTT’s for all employee of the outlet (unless Head of Department is able to do it), providing feedback on their job performance.
· Bachelor’s degree (BA/BSc) in Hospitality Management or a related field, preferably from a recognized hotel school. An MBA is an advantage.
· Excellent command of the local language, both written and spoken.
· Excellent command of English, both written and spoken.
· Minimum of 2 years’ experience in an F&B management role, preferably within a luxury hotel environment.
· Strong leadership, interpersonal, and communication skills.
· Excellent organizational, problem-solving, and decision-making abilities.
