· 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.
