To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Restaurant Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximizes profit.
- A High quality of product and service is maintained in the outlet.
- The sales are driven to the outlet’s full potential and that budget is adhered to.
- 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.
- Indonesian citizen with a minimum 2 years in F&B management role, preferably with a 5* Hotel chain.
- Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
- Excellent organizational and time management skills.
- Applies a professional, confidential and ethical approach at all times.
- Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.