SCOPE
The overall scope of the job includes serving food and beverages to guests in the assigned outlet, and 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.
OVERALL OBJECTIVES
The job of Restaurant Hostess is executed satisfactorily when:
- All rules & regulations are strictly adhered to within the hotel including the hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
- The service team is well managed, having delegated the appropriate tasks to the team members.
- 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.
MAIN RESPONSIBILITIES
- Responsible to Assistant Restaurant Manager / Restaurant Manager
- Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and name tag at all times according to the hotel's dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
- A courteous, professional, and efficient service is provided at all times.
- 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.
- Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
- Have the knowledge and understanding to explain and perform up-selling all items offered by the department assigned as well as offering alternatives.
- Monitor operating supplies, and equipment and reduce spoilage and wastage successfully.
- Ensure that the place of work and surrounding area is kept clean and organized at all times.
- Successfully perform opening and closing procedures established for the assigned outlet
- Handle guest inquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
- Report guest complaints immediately to the supervisors and ensure follow-up is performed with the guest.
- Be knowledgeable about operating the existing POS system based on the trained responsibility level assigned in the department.
- Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
- Maintain a good rapport and work relations with staff in the assigned department and within the hotel.
- Attend and contribute to all staff meetings, departmental training, and hotel-initiated training scheduled.
- Undertake reasonable tasks and secondary duties as assigned by the Department Head.
- Respond to any changes in the department as dictated by the hotel management.
- Assist in carrying out scheduled inventories of products and operating equipment.
- Perform any other assigned reasonable duties and responsibilities as assigned.
- Project at all times a positive and motivated attitude and exercise self-control.
- Maintain and update the restaurant's guest history.
- Maintain a legible and up-to-date reservation book.
- Maintain and coordinate the printing of the respective restaurant menus.
- Maintain excellent communication with all related departments i.e
- Guest Services and Concierge departments
- Restaurant Reservations
- All other F&B outlets, In-Room dining, and Banquet Service
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
Language:
Ability to work and communicate in a multinational environment
- Local language – excellent oral and written skills.
- English – excellent oral and written skills.
- Additional language – beneficial.
Competencies:
- Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
- Excellent written and verbal communication skills.
- Excellent organizational and time management skills.
- Applies a professional, confidential and ethical approach at all times.
- Works in a safe, prudent and organized manner.
TECHNICAL
COMPETENCIES: Computer literacy adapted to the field of training:
- Ability to operate computer and office equipment.
- Proficiency in Excel and Word is beneficial.
INDIVIDUAL
CHARACTERISTICS: To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:
- Passionate for Food & Beverage
- People Oriented
- Passionate for European luxury
- Entrepreneurial
- Straightforward
- Sense of responsibility
- Team player
- Analytical thinker
- Flexible and reliable
- Tolerant and open minded
- Works well under pressure
EXPERIENCE: To fill the position, the following is required:
Experience in an F&B service role.
