Restaurant Manager - Egyptians Only

Application Deadline: 28 February 2025

Department: Food & Beverage

Employment Type: Permanent - Full Time

Location: Egypt - Cairo

Reporting To: Assistant F&B Manager

DescriptionSCOPE
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 maximizes profit.
OVERALL OBJECTIVES
The job of Restaurant Manager is executed satisfactorily when:
\nAll rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.\nThe sales are driven to the outlet’s full potential and that budget is adhered to.\nA High quality of product and service is maintained in the outlet.\nThe outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.\nInnovation and new ideas are fostered, collected and communicated to the Head of Department.\nThe growth of internal talent within the outlet is successfully implemented.\nAt 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:
\nSupport and implement new Talent Development initiatives.\nIdentify internal and external talents* that match Kempinski’s DNA values.\nSupport career development by training and assigning multi-tasking.\nGrow talent in order to present candidates in quarterly Talent Transfer Calls. \nGive constant feedback to all employees of the outlet. \nConduct 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.\n*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.\n

\n

Key Responsibilities\n\nMAIN RESPONSIBILITIES

\n\nResponsible to Head of Department/ Assistant Head of Department.\nResponsible for Assistant Restaurant / Outlet Manager, Restaurant Supervisor, Restaurant Head Waiter / Waitress, Waiter / Waitress, Host / Hostess, Outlet Cashier.\nSet 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.\nProvide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.\nEnsure that the place of work and surrounding area is kept clean and organised at all times.\nExecute and demand the team to execute the highest level of service and set-up standards at all times.\nBe knowledgeable of all services and products offered by the hotel.\nUnderstand thoroughly the concept of the outlet and train all employees of the outlet in regards to the concept.\nSet an example in terms of service, products and guidance of the team that reflects the concept.\nActively participate in menu design in cooperation with the outlet Head Chef and Chef Sommelier / Sommelier.\nOrganise tastings of daily dishes and new menus.\nKnow the restaurant scene and gastronomic character of the destination and be recognized in the market.\nPerform up selling for all items offered by the department assigned as well as offering alternatives.\nBe knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.\nProduce reports and analysis of the outlet and present report in the monthly performance meeting.\nLead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.\nAssist in preparation of the outlet’s budget.\nConduct monthly inventory of operating supplies and equipment together with the stewarding department.\nObtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.\nIdentify errors and correct them as required during set-up, service and breakdown of operations.\nImplement a flexible work schedule based on business patterns.\nEstablish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department.\nEnsure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nAttend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.\nManage daily or weekly meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success.\nAttend all required trainings as described by the department.\nConduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.\nReport incidents that require disciplinary actions immediately to the Head of Department.\nPrepare and review outlet’s operations manual updates annually in accordance with the Assistant Head of Department.\nConstantly improve the product quality by sourcing the best available products.\nSupport activities and cooperation with the suppliers.\nMonitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).\nOrganise all required outlet specific trainings as described by the department.\nUndertake reasonable tasks and secondary duties as appointed by the Head of Department.\nRespond to any changes in the department as dictated by the hotel management.\nHandle 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.\nEnsure that the opening and closing procedures established for the outlet are followed.\nAct as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.\nAssign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.\nAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

\n



Job Requirements\nNATIONALITY: Eligible for a working permit in country of hire.\n
EDUCATION: BA/BSc in hospitality management or related field, preferably from hotel school or MBA.
\nEXPERIENCE: To fill the position, the following is required:Minimum 2 years in F&B management role, preferably with a 5* Hotel chain.\nLANGUAGE: Ability to work and communicate in a multinational environment:\nLocal language – excellent oral and written skills.\nEnglish – excellent oral and written skills.\nAdditional language – beneficial.\nCOMPETENCIES: \nAbility to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.\nExcellent written and verbal communication skills.\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors.\nAbility to identify and delegate tasks effectively.\nExcellent organizational and time management skills.\nApplies a professional, confidential and ethical approach at all times.\nWorks in a safe, prudent and organized manner.\n\nTECHNICAL Competencies : Computer literacy adapted to the field of training:
\nAbility to operate computer and office equipment.\nProficiency in Excel and Word.\n
\nINDIVIDUAL CHARACTERISTICS: To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:
\nPassionate for Food & Beverage\nPeople Oriented\nPassionate for European luxury\nEntrepreneurial\nStraightforward\nBusiness Acumen\nSense of responsibility\nLeader\nTeam player\nAnalytical thinker\nFlexible and reliable\nTolerant and open minded\nWorks well under pressure\n\n

\n\nOTHER SKILLS: Depending on region and property.\n

\n


About KempinskiFounded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.

Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service.

For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.

In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.

\n