Department: Food & Beverage

Location: Saudi Arabia - Al Khobar

• Responsible to Assistant Restaurant Manager / Restaurant Manager
  

• Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
  

• A courteous, professional and efficient service is provided at all times.
  

• All duties and tasks are performed as per the tasks required at the outlet.
  

• Be knowledgeable of all services and products offered by the hotel.
  

• Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
  

• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
  

• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
  

• Ensure that the place of work and surrounding area is kept clean and organized at all times.
  

• Successfully perform opening and closing procedures established for the assigned outlet
  

• Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
  

• Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
  

• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
  

• Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
  

• Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
  

• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.
  

• Undertake reasonable tasks and secondary duties as assigned by the Department Head.
  
  

• Respond to any changes in the department as dictated by the hotel management.
  

• Assist in carrying out scheduled inventories of products and operating equipment.
  

• Perform any other assigned reasonable duties and responsibilities as assigned.
  

• Project at all times a positive and motivated attitude and exercise self-control.
  

• Maintain and update the restaurants guest history.
  

• Maintain a legible and up to date reservation book.
  

• Maintain and coordinate the printing of the respective restaurant menus.
  
  
• Maintain excellent communication to all related departments i.e
  
  
• Guest Services and Concierge departments
  
  
• Restaurant Reservations
  
  
• All other F&B outlets, In Room dining and Banquet Service
  
  
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.