Job Description

• Responsible to Restaurant Supervisor/Assistant Restaurant Manager/Restaurant Manager. . Responsible for Waiter/Waitress & Host/Hostess. . Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels 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 upselling all items offered by the department assigned as well as offering alternatives. . Monitor operating supplies, 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 enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors. . Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest. . Being knowledgeable to operate the existing POS system based on the trained responsibility level as 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 relation with staff in the assigned department and within the hotel. . Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings 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. . Projecting at all times a positive and motivated attitude and exercise self-control. . Have a complete understanding of the monthly profit and loss statement of the department. . Lead the service and act as a role model to the team. . Ensure a flawless service to the highest standards and as required by the department and the hotel. . Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team. . Ensure a great communication within the team and able to hold team meetings in the absence of the Restaurant Supervisor. . Attend the daily Food & Beverage Meeting in the absence of Restaurant Supervisor and Assistant Restaurant Manager. . Being able to control the service with a great sense of supervision and not being focused on one area only.