Restaurant Manager

Restaurant Manager

Department: Food & Beverage

Employment Type: Permanent - Full Time

Location: Turkey - Istanbul

Description
SCOPE

To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Restaurant / Outlet Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit.

Key Responsibilities
The job of Restaurant Manager is executed satisfactorily when:

• 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.

MAIN RESPONSIBILITIES

• Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
• Ensure that the place of work and surrounding area is kept clean and organised at all times.
• Execute and demand the team to execute the highest level of service and set-up standards at all times.
• Be knowledgeable of all services and products offered by the hotel.
• Understand thoroughly the concept of the outlet and train all employees of the outlet in regards to the concept.
• Actively participate in menu design in cooperation with the outlet Head Chef.
• Organise tastings of daily dishes and new menus.
• Know the restaurant scene and gastronomic character of the destination and be recognized in the market.
• Perform up selling for all items offered by the department assigned as well as offering alternatives.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Produce reports and analysis of the outlet and present report in the monthly performance meeting.
• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Assist in preparation of the outlet’s budget.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
• Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
• Implement a flexible work schedule based on business patterns.
• Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Prepare and review outlet’s operations manual updates annually in accordance with the Assistant Head of Department.
• Constantly improve the product quality by sourcing the best available products.
• Support activities and cooperation with the suppliers.
• Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).

Skills, Knowledge and Expertise

• Turkish Nationality
• BA or BS degree in hospitality management or related field 
• Minimum 2 years in F&B management role, preferably with a 5* Hotel chain.
• 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.
• Ability to operate computer and office equipment.
• Proficiency in Excel and Word.
• 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.
• 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

About Çırağan Palace Kempinski Istanbul

The only Ottoman Imperial Palace and Hotel on the Bosphorus that once hosted Sultans, Çırağan Palace has a heritage that dates back to the 17th century. The building had different formations including a waterside summer villa and a marble palace. After a complete restoration and with the addition of a modern hotel building including elegant rooms, restaurants and meeting venues, the Hotel and Palace opened in 1991 as an accommodation and event venue managed by Kempinski, Europe’s oldest luxury hotel group. Being a landmark, Çırağan Palace Kempinski Istanbul has various rooms in the hotel building, including 11 private palace suites in the historical Çırağan Palace. Moreover, it continues to be the iconic place to host the most prestigious and extravagant events, meetings, and weddings in Türkiye with having the beautiful indoor and outdoor venue alternatives. Since its opening, the royal-born continues to be the symbol of luxury combined with legendary Turkish hospitality and impeccable service dedicated to excellence. Çırağan Palace Kempinski Istanbul is also very proud to be appreciated and awarded via many leading local and international valuable authorities, publications, and guests.