About this role
SCOPE To contribute to and to support Kempinski’s vision of becoming the undisputed leader in the hospitality industry, making our food & beverage offer a key differentiating factor for the Kempinski brand. The Assistant Director of Food & Beverage must grow into the position of Food & Beverage Head of Department. OVERALL OBJECTIVES The job of Assistant Food & Beverage Manager is executed satisfactorily when: All rules & regulations are strictly established and adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP. The sales are driven to full potential in specific outlets as appointed by Food & Beverage Head of Department. All costs are in line with sales without compromising quality, i.e. minimum 85% LQA score. The department or appointed outlets are driven in an entrepreneurial manner, looking for opportunities to generate more business at all times. Innovation and new ideas are fostered, implemented and shared with other hotels via corporate office. 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 follow the example. Have a thorough knowledge and understanding of all food and beverage products and services. Oversee the operations of the outlets appointed by the Food & Beverage Head of Department. Assist in preparing/consolidating the yearly budget for the department. Assist in preparing the monthly income statement for each outlet and the department as a whole, attend the monthly performance meeting with the Outlet Management. Manage the consolidated inventory of Food & Beverage department’s OS&E together with the Stewarding department. Attend and actively contribute to all relevant staff meetings and hotel trainings. Conduct daily operations briefings with the Executive Chef in the absence of the Food & Beverage Head of Department. Attend or conduct (in the absence of the Food & Beverage Head of Department) daily or weekly Food & Beverage meetings. Monitor and constantly improve quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey) Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar).