Kempinski Hotel Suzhou China

Suzhou, China

Chinese Restaurant Manager – (in English)

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  • To ensure that the outlet is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times   , following Kempinski standards.

  • To assure that the staff entertains the guests in the outlet.

  • To maintain proper outlet cleanliness.

  • To assist in maintaining responsibility for the set up and cleanliness of entire outlets at all times.

  • To arrange furniture in the outlet area as needed.

  • To assist in stocking and ordering all supplies and china-. silver- and glassware.

  • To display beverage selection in an attractive manner.

  • To maintain a thorough knowledge of standard policies and procedures regarding cash handling, check-writing, credit cards, city ledger and customer ledger.

  • To process guest checks accurately.

  • To ensure that the outlet is stocked with “mise-en-place” and kept clean and tidy at all times.

  • To have thorough knowledge of how to handle intoxicated individuals.

  • To have full knowledge of alcohol and liquor policies and regulations, and complies fully with them.

  • To maintain the outlet reservation list, and check the bar reservations list frequently during the shift.

  • To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

  • To establish and maintain a good customer relationship with all guests.

  • To ensure that the outlet cashiering procedures are strictly adhered to.

  • To assign responsibilities to subordinates, implementing Multi Tasking principle and to check their performance periodically.

  • To ensure that the par stocks for all operating equipment and supplies are strictly adhered to and that the outlet is adequately equipped.

  • To assist in conducting monthly inventory checks on all operating equipment and supplies.

  • To assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.

  • To assist in the formulation of the Annual Operating Budget in determining outlets projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.

  • To assist in analyzing the budget, and take action when required.

  • To assist in the implementation of sales promotions and to take action to increase sales.

  • To strictly adhere to the established operating expenses and that all costs are controlled.

  • To maintain the Daily Log Book.

  • To assist in planning the bar weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.

  • To maintain the outlets communication board.

  • To submit all guest / staff incident reports.

  • To report “Lost & Found” items and handle them in accordance to the Policy & Procedures.

  • To seek actively to greet and seat guests upon arrival and departure, and ensure that they receive prompt, courteous and efficient service.

  • To ensure that the outlet team projects a warm, professional, modern and trendy welcome image.

  • To stay abreast of applicable liquor laws, hotel rules and restaurant limitations.

  • To maintain a good contact and working relationship with staff in the outlet and all other departments.

  • To attend and contribute to all hotel and departmental staff meetings and trainings.

  • To fully support the Training Coordinator.

  • To have a full working knowledge and capability to supervise, train, correct and demonstrate all duties and tasks in the assigned place of work according to the standards operating procedures.

  • To assign responsibilities to staff members, implementing multi-tasking and periodic performance checks.

  • To assist in the planning the weekly working schedules to ensure that the outlets/sections are adequately staffed to handle the levels of business.

  • Assist in the conducting of annual performance evaluations.  

  • To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.

  • Assist in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum levels of productivity and efficiency.

  • To understand and strictly adhere to the Rules & Regulations established in regards to the hotel policy on Fire, Hygiene, and Health & Safety.

  • To ensure that all potential and real hazards are reported and rectified immediately.

  • To have complete understanding of the Hotel’s Employee Handbook and adhere to the regulations contained within.

  • Performs any other duties as assigned to him/her by management.

  • Hospitality or Hotel Management Degree/Diploma
  • CET4 level or above, good at oral and written English.
  • 2-3 years experience in a five star hotel restaurant operation in similar position
  • Be a good Team worker and positive cooperation
  • Initiative,Adaptability/Flexibility
  • Concern for Quality and Results Oriented
  • Good at interpersonal Skills
  • Customer Service Orientation
  • Good at computer and Microsoft operation.