Restaurant Manager

To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team.

Key Responsibilities

• All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• 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.

Job Requirements

Eligible for a working permit in Italy.

BA/BSc in Hospitality Management or related field, preferably from hotel school or MBA.

To fill the position, the following is required:

• Minimum 2 years in F&B management role, preferably with a 5* Hotel chain.

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 independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Excellent written and verbal communication skills.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Ability to identify and delegate tasks effectively.
• 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.
• Micros for F&B

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
• Business Acumen
• Sense of responsibility
• Leader
• Team player
• Analytical thinker
• Flexible and reliable
• Tolerant and open minded
• Works well under pressure

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