Food & Beverage Outlet Manager – (in English)
Food & Beverage Outlet Manager – (in English)

Kempinski

Publicada

Food & Beverage Outlet Manager – (in English)

Sobre el trabajo



Kempinski Hotel Yinchuan is superbly located in Yinchuan, the capital of the Western Xia Empire. Kempinski Hotel Yinchuan brings the traditional taste of luxury to this remarkable city as the first and only five-star international brand in Yinchuan, situated in the heart of the city’s central business district, Jinfeng District, and only a 30-minute drive from Yinchuan Hedong Airport. The hotel is adjacent to the International Conference and Exhibition Centre and Museum of Ningxia and close to the Science and Technology Museum and the People’s Square. Kempinski Hotel Yinchuan is ideal for both business and leisure travelers.

F & B Outlet Manager

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 provide a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit.

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.

  • At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of daily activities.

  • The Restaurant Manager is responsible of the following Talent Development tasks for their outlet:

  • 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.

  • *A Hotel Talent is an employee, who has the ability to do the current job in their hotel and can be promoted to the next level. Mobility is what makes this person a Kempinski Talent.



MAIN RESPONSIBILITIES

  • Responsible to Head of Department/ Executive Chef

  • Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.

  • Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.

  • 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.

  • Set an example in terms of service, products and guidance of the team that reflects the concept.

  • Actively participate in menu design in cooperation with the outlet Head Chef and Chef Sommelier / Sommelier.

  • Know the restaurant scene and gastronomic character of the destination and be recognized in the market.

  • Produce reports and analysis of the outlet and present report in the monthly 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 (food, beverage, linen ext.) together with the finance department.

  • Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department.

  • 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.

  • Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.

  • Manage meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success.

  • Attend all required trainings as described by the department.

  • Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.

  • 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).

  • Organize all required outlet specific trainings as described by the department.

  • Undertake reasonable tasks and secondary duties as appointed by the Head of Department.

  • Respond to any changes in the department as dictated by the hotel management.

  • Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.

  • Ensure that the opening and closing procedures established for the outlet are followed.

  • Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.



About Kempinski

Hoteliers since 1897, we have travelled the world in search of the most fascinating destinations without ever forgetting the finest traditions of our European heritage. We are dedicated to please, educated to entertain, and we never compromise on the European elegance of service. We pride ourselves on delivering a beautiful performance for each and every one of our guests. And for our employees, we provide a stage on which they can flourish and realise their full potential. 

Embrace an experience as individual as you are!

Kempinski Hotel Yinchuan is superbly located in Yinchuan, the capital of the Western Xia Empire. Kempinski Hotel Yinchuan brings the traditional taste of luxury to this remarkable city as the first and only five-star international brand in Yinchuan, situated in the heart of the city’s central business district, Jinfeng District, and only a 30-minute drive from Yinchuan Hedong Airport. The hotel is adjacent to the International Conference and Exhibition Centre and Museum of Ningxia and close to the Science and Technology Museum and the People’s Square. Kempinski Hotel Yinchuan is ideal for both business and leisure travelers.

F & B Outlet Manager

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 provide a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit.

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.

  • At Kempinski, Talent Development is a management responsibility and consequently an integral and important part of daily activities.

  • The Restaurant Manager is responsible of the following Talent Development tasks for their outlet:

  • 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.

  • *A Hotel Talent is an employee, who has the ability to do the current job in their hotel and can be promoted to the next level. Mobility is what makes this person a Kempinski Talent.



MAIN RESPONSIBILITIES

  • Responsible to Head of Department/ Executive Chef

  • Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.

  • Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.

  • 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.

  • Set an example in terms of service, products and guidance of the team that reflects the concept.

  • Actively participate in menu design in cooperation with the outlet Head Chef and Chef Sommelier / Sommelier.

  • Know the restaurant scene and gastronomic character of the destination and be recognized in the market.

  • Produce reports and analysis of the outlet and present report in the monthly 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 (food, beverage, linen ext.) together with the finance department.

  • Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department.

  • 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.

  • Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.

  • Manage meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success.

  • Attend all required trainings as described by the department.

  • Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.

  • 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).

  • Organize all required outlet specific trainings as described by the department.

  • Undertake reasonable tasks and secondary duties as appointed by the Head of Department.

  • Respond to any changes in the department as dictated by the hotel management.

  • Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.

  • Ensure that the opening and closing procedures established for the outlet are followed.

  • Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.



About Kempinski

Hoteliers since 1897, we have travelled the world in search of the most fascinating destinations without ever forgetting the finest traditions of our European heritage. We are dedicated to please, educated to entertain, and we never compromise on the European elegance of service. We pride ourselves on delivering a beautiful performance for each and every one of our guests. And for our employees, we provide a stage on which they can flourish and realise their full potential. 

Embrace an experience as individual as you are!

Organization: Kempinski Hotels

Location: Kempinski Hotel Yinchuan China

Job Type: Regular

Job Level:

Schedule: Full-time

Job Posting: Mar 04, 2022

Unposting Date: N/A

Job Number: 1800012M

Food & Beverage Outlet Manager – (in English)

Bei Tai Ping Zhuang, China

A tiempo completo, Indefinido

Fecha de inicio:Lo antes posible

Fecha limite de comienzo:

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