Çırağan Palace Kempinski Istanbul

Istanbul, Turkey

Assistant Restaurant Manager – (in English)

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To produce an outstanding guest experience within the outlet concept by assisting in managing a service team in cooperation with the culinary team. The Assistant Restaurant / Outlet Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit. The Assistant Restaurant / Outlet Manager must grow into the position of Restaurant / Outlet Manager.


  • Responsible to Restaurant Manager.
  • Responsible for Restaurant Supervisor, Waiter / Waitress, Host / Hostess.
  • 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.
  • Assist in leading the restaurant / outlet efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
  • Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
  • Ensure that the place of work and surrounding area is kept clean and organised at all times.
  • Act as a Manager in duty in the absence of the Restaurant Manager in the outlet.
  • Be knowledgeable of all services and products offered by the hotel.
  • Understand thoroughly the concept of the outlet and assume training responsibilities as requested by Restaurant Manager.
  • Have an understanding of the monthly profit and loss statement of the department.
  • Conduct all outlet meetings in the absence of the Outlet Manager.
  • Perform up selling for all items offered by the department assigned as well as offering alternatives.
  • Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
  • Assist in producing reports and analysis of the outlet and attend in the monthly performance meeting.
  • Assist in leading the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
  • Have the knowledge and understanding to explain and perform upselling for all items offered by the department assigned as well as offering alternatives.
  • Plan daily routine checklist and station division according to the work schedule.
  • Attend daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
  • Coordinate the review of outlet’s operations manual updates annually as requested by the Restaurant / Outlet Manager.
  • Support activities and cooperation with the suppliers.
  • Assist in carrying out scheduled inventories of products and operating equipment.
  • Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
  • Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.
  • Ensure that the opening and closing procedures established for the outlet are followed.
  • Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel. 

Qualifications & Desired Skills    

  • Turkish nationality
  • BA/BSc in Hospitality Management or related field, preferably from hotel school or MBA.
  • Minimum 1 year in F&B management role preferably in a luxury environment.
  • Excellent oral and written skills both in Turkish & English.
  • 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.
  • Ability to operate computer and office equipment.
  • Proficiency in Excel and Word.
  • To fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:

    • Passionate for Food & Beverage

    • People Oriented

    • Passionate for European luxury

    • Entrepreneurial

    • Straightforward

    • Business acumen

    • Sense of responsibility

    • Leader

    • Team player

    • Analytical thinker

    • Flexible and reliable

    • Tolerant and open minded

    • Works well under pressure