Kempinski Hotel Suzhou China

Suzhou, China

Western Restaurant Manager – (in English)

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  • To ensure that the outlet is managed efficiently according to the established business, budget and marketing plan as set by Kempinski.
  • To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
  • To ensure that the outlet cashiering procedures are strictly adhered to and that the Point of Sale system is updated and operated correctly.
  • To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventory, and to ensure that the outlet is adequately equipped.
  • To conduct monthly inventory checks on all operating equipment and supplies.
  • To control the requisitioning, storage and careful use of all Operating Equipment and Supplies (OS&E).
  • To ensure that restaurant premises, Furniture Fixtures and Equipment (FF&E), silver, glass, porcelain etc. is clean and in good working order.
  • To ensure reservation requests are carried out accurately.  
  • To conduct daily pre-shift briefings with employees on daily specials, VIP guests, events and entertainment as well as expected budget figures.
  • To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to the Assistant F&B Manager if no immediate solution can be found and assure follow up with guests.
  • To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
  • To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
  • To strictly adhere to the established operating expenses and ensure that all costs are controlled.
  • To ensure an effective payroll control through a flexible work force. Maximize utilization of employees and maintain close cooperation with other Food & Beverage outlets.  
  • To obtain and account for the correct settlement of all sales and be overall responsible for the cashier and their maintenance.
  • To handle voiding, correcting, changing of restaurant checks in accordance with the prescribed procedures and account for all checks used during each shift.
  • To ensure that prices and portions are offered in accordance to food and beverage profit objectives.
  • To increase the sales/profits by assisting in the implementation of a sales & marketing plan using strategies such as in-house and up-selling activities, promotions, events etc.
  • To be visible on the floor during time of operations.
  • To work pro-actively to minimize complaints from guests.
  • To carry out quarterly, bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.
  • To maintain the outlet communication board.
  • To maintain the Daily Log Book.
  • To submit all guest / staff incident reports.
  • To report “Lost & Found” items, and handle them in accordance to the Policy & Procedures.
  • To attend weekly Food & Beverage Meetings and conduct Daily Pre-shift Meetings.
  • To provide the Purchasing Department on time with detailed Product and Purchase Specifications for items needed in the outlet.
  • To submit to Food & Beverage Office the following: Monthly Outlet Report, Holiday Review, Monthly Objective Review, Trainer’s Report and Entertainment Event Report.
  • To attend and contribute to all hotel and departmental staff meetings and trainings.
  • To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures.
  • To stay abreast of applicable liquor laws, hotel rules and restaurant limitations.
  • Conduct outside sales calls in co-ordination with the Food and Beverage Manager and Director of Sales.
  • Maximize employee productivity and morale within the department and consistently maintain discipline within hotel guidelines and local regulations.
  • Schedule employees in line with varying business levels in order to maximize productivity and minimize payroll costs.
  • To select and recruit suitable employees for the department using prescribed set of policies and procedures.
  • Have a full working knowledge and ability to supervise, train, correct and demonstrate all duties and tasks, in assigned place of work, accordingly to the standards as set.
  • Train employees ensuring that they have the necessary skills to perform their duties with the maximum levels of productivity and efficiency.
  • Conduct annual performance evaluations.
  • 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. 
  • High School Graduate or equivalent. Hotel Management Diploma/Degree an asset.

  • Fluent at oral and writing English

  • 3-5 years experience in a 5 star hotel in similar position

  • Building teamwork  

  • Developing others   

  • Motivating others   

  • Planning/ Organization  

  • Problem solving & Decision Making  

  • Conflict Management   

  • Entrepreneurial Orientation  

  • Stress Management  

  • Interpersonal Skills   

  • Adaptability/ Flexibility  

  • Concern for quality  

  • Influence  

  • Initiative  

  • Managing Performance   

  • Teamwork/ Cooperation  

  • Cross cultural sensitivity  

  • Customer service orientation  

  • Change Management  

  • Enthusiastic and pleasant personality

  • Able to exert fast-paced mobility for period of up to 4 hours in length.  

  • Creativity

  • Integrity

  • Knowledge of cashier operations

  • To be able to work with Micros and the Table Management System.

  • Knowledge of hotel products and services