Kempinski

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. To drive the top line of the Food & Beverage Department in Kempinski Hotel Gold Coast City while ensuring sustainable and profitable operations.

Key Responsibilities

• 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.
• Be knowledgeable of all services and products offered by the hotel.
• Have a thorough knowledge and understanding of all food & beverage products and services.
• Prepare/consolidate the yearly budget for the department in cooperation with the Finance Department.
• Prepare the monthly income statement for each outlet and the department as a whole, hold the monthly performance meeting with the Outlet Management.
• Attend and actively contribute to all relevant staff meetings and hotel trainings.
• Conduct daily operations briefings with the Executive Chef.
• Conduct daily or weekly Food & Beverage meetings.
• Take the necessary disciplinary actions, when needed, in accordance with local legislations.
• Ensure all departmental operations manuals are prepared and updated annually.
• Source the best available products, constantly aim to improve quality, communicate about the products both internally and externally.
• Establish good partnerships with suppliers and involve them in activities that will strengthen working relationships, e.g. invite them to the hotel.
• Monitor and constantly improve quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
• Handle guest complaints in prompt and courteous manner.
• Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar).
• Prepare a yearly marketing plan for the department in cooperation with the Sales & Marketing Department including a competitor analysis and a revision of global trends.
• Conduct the competitor analysis through on-site inspections to assess the local food & beverage offering including both hotel outlets and stand-alone restaurants.
• Analyze the global trends by reviewing print and web based media and attend local/regional trade shows and gastronomic events.
• Maintain an active relationship with the hotel’s PR Manager in regards to hotel’s Food & Beverage outlets and events.
• Ensure that all Outlet Managers are fully aware of market needs and trends and that their product and service meet the demands.
• Coordinate with the Chef to ensure that employees are educated and aware of seasonal and new products on the market.
• Develop departmental trainers, assign training responsibilities and meet with the trainers on a monthly basis.
• Ensure that each Outlet Manager plans and implements effective outlet specific training programs.
• Assume Executive duties as assigned by the General Manager in accordance with the hotel’s duty manager roster.
• Respond to any changes within the Food & Beverage department as dictated by the hotel management.
• Act as the main point of contact to the Corporate Food & Beverage Team.
• Implement corporate policies, procedures, guidelines, traditions and initiatives.
• Ensure that all outlet concepts are followed and that alterations or reviews of concepts are brought to the attention of the Corporate Food & Beverage Team.
• Attend all corporate conference calls and the relevant regional and global Food & Beverage events.
• Provide support for the Corporate Food & Beverage Team as requested in accordance with the hotel-corporate agreement.

Skills, Knowledge & Expertise

• BA/BSc in Hospitality Management or related field or MBA.
• Minimum five 5 years in an F&B management role.
• Minimum 3 years experience in a 5* hotel, preferably experience in a successful stand-alone food & beverage operation.
• Ability to identify marketing needs to deliver on commercial, service and financial plans.
• Proven ability to develop and produce a food offer which relates to the style and requirement of the individual facility.
• Demonstrate ability to embrace change and build effective team work
• Effective leadership, decision making, coaching, delegation and motivation skills.
• 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.
• Excellent organizational and time management skills.
• Applies a professional, confidential and ethical approach at all times.
• Works in a safe, prudent and organized manner.
• Ability to operate computer and office equipment.
• Proficiency in Excel and Word.