Restaurant Manager

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