Kempinski
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 maximises profit.
Key Responsibilities
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.
Skills, Knowledge and Expertise
NATIONALITY: Eligible for a working permit in Turkey.
EDUCATION: BA/BSc in Hospitality Management or related field, preferably from hotel school or MBA.
EXPERIENCE:
Minimum 2 years in F&B management role, preferably with a 5* Hotel chain.
LANGUAGE: Ability to work and communicate in a multinational environment:
Local language – excellent oral and written skills.
English – excellent oral and written skills.
Additional language – beneficial.
COMPETENCIES:
Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
Excellent written and verbal communication skills.
Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
Ability to identify and delegate tasks effectively.
Excellent organizational and time management skills.
Applies a professional, confidential and ethical approach at all times.
Works in a safe, prudent and organized manner.
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