Outlet Manager
kempinski
Outlet Manager
DescriptionAs in charge of the Food and Beverage outlet, the Outlet Manager will be required to produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Outlet Manager provides a courteous, professional, and efficient service in accordance with the outlets, hotel and Kempinski standards, driving sales and maximises profit.
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Key Responsibilities\nResponsible to the Director of Culinary.\nResponsible for Restaurant Supervisors, Restaurant Head Waiters / Waitresses, Waiters / Waitresses, Hosts / Hostesses, Outlets Cashiers.\nSet an example by reporting to duty punctually wearing business attire according to the hotels dress code and Kempinski grooming standards, always maintaining a high standard of personal appearance and hygiene.\nProvide professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.\nEnsure that the place of work and surrounding area is kept clean and is always organised.\nExecute and demand the team to always execute the highest level of service and set-up standards.\nBe knowledgeable of all services and products offered by the hotel.\nUnderstand thoroughly the concept of the outlet and train all employees of the outlet regarding the concept.\nSet an example in terms of service, products and guidance of the team that reflects the concept.\nActively participate in menu design in cooperation with the outlets Chef.\nOrganise tastings of daily dishes and new menus.\nKnow the restaurants scene and gastronomic character of the destination and be recognized in the market.\nPerform up selling for all items offered by the department assigned as well as offering alternatives.\nBe knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.\nProduce reports and analysis of the outlets and present report in the monthly performance meeting.\nLead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.\nAssist in preparation of the outlets’ budget.\nConduct monthly inventory of operating supplies and equipment together with the stewarding department.\nObtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.\nIdentify errors and correct them as required during set-up, service, and breakdown of operations.\nImplement a flexible work schedule based on business patterns.\nEstablish a pool of qualified and trained full and part time employees in conjunction with the hotel’s Human Resources.\nMonitor and constantly improve quality and guest satisfaction with the given tools (Kempinski Experience Survey).\nEnsure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food and Beverage departments.\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nAttend and contribute to all staff meetings, departmental trainings and hotel-initiated trainings.\nManage daily or weekly meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success.\nAttend all required trainings as described by the department.\nConduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.\nReport incidents that require disciplinary actions immediately to the Head of Department.\nPrepare and review outlets’ operations manual updates annually in accordance with the Head of Department\nConstantly improve the product quality by sourcing the best available products.\nSupport activities and cooperation with the suppliers.\nOrganise all required outlet specific trainings as described by the department.\nUndertake reasonable tasks and secondary duties as appointed by the Head of Department.\nRespond to any changes in the department as dictated by the hotel management.\nHandle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department ensuring that the follow up is performed with the guest.\nEnsure that the opening and closing procedures established for the outlet are followed.\nAct as Food and Beverage Duty Manager during the absence of the Director of Culinary.\nAssign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.\nAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.\n
Skills, Knowledge and Expertise\n3 years experience in a similar position in a (4/5 star) Hotel.\nItalian restaurant experience.\nDynamic and has good wine knowledge/experience. \nStrong in reporting and tracking revenues.\nExcellent communication skills.\n
Application Deadline: 7 August 2025
Department: Food & Beverage
Employment Type: Fixed Term - Full Time
Location: Kenya - Nairobi
DescriptionAs in charge of the Food and Beverage outlet, the Outlet Manager will be required to produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Outlet Manager provides a courteous, professional, and efficient service in accordance with the outlets, hotel and Kempinski standards, driving sales and maximises profit.
\n
Key Responsibilities\nResponsible to the Director of Culinary.\nResponsible for Restaurant Supervisors, Restaurant Head Waiters / Waitresses, Waiters / Waitresses, Hosts / Hostesses, Outlets Cashiers.\nSet an example by reporting to duty punctually wearing business attire according to the hotels dress code and Kempinski grooming standards, always maintaining a high standard of personal appearance and hygiene.\nProvide professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.\nEnsure that the place of work and surrounding area is kept clean and is always organised.\nExecute and demand the team to always execute the highest level of service and set-up standards.\nBe knowledgeable of all services and products offered by the hotel.\nUnderstand thoroughly the concept of the outlet and train all employees of the outlet regarding the concept.\nSet an example in terms of service, products and guidance of the team that reflects the concept.\nActively participate in menu design in cooperation with the outlets Chef.\nOrganise tastings of daily dishes and new menus.\nKnow the restaurants scene and gastronomic character of the destination and be recognized in the market.\nPerform up selling for all items offered by the department assigned as well as offering alternatives.\nBe knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.\nProduce reports and analysis of the outlets and present report in the monthly performance meeting.\nLead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.\nAssist in preparation of the outlets’ budget.\nConduct monthly inventory of operating supplies and equipment together with the stewarding department.\nObtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.\nIdentify errors and correct them as required during set-up, service, and breakdown of operations.\nImplement a flexible work schedule based on business patterns.\nEstablish a pool of qualified and trained full and part time employees in conjunction with the hotel’s Human Resources.\nMonitor and constantly improve quality and guest satisfaction with the given tools (Kempinski Experience Survey).\nEnsure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food and Beverage departments.\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nAttend and contribute to all staff meetings, departmental trainings and hotel-initiated trainings.\nManage daily or weekly meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success.\nAttend all required trainings as described by the department.\nConduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.\nReport incidents that require disciplinary actions immediately to the Head of Department.\nPrepare and review outlets’ operations manual updates annually in accordance with the Head of Department\nConstantly improve the product quality by sourcing the best available products.\nSupport activities and cooperation with the suppliers.\nOrganise all required outlet specific trainings as described by the department.\nUndertake reasonable tasks and secondary duties as appointed by the Head of Department.\nRespond to any changes in the department as dictated by the hotel management.\nHandle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department ensuring that the follow up is performed with the guest.\nEnsure that the opening and closing procedures established for the outlet are followed.\nAct as Food and Beverage Duty Manager during the absence of the Director of Culinary.\nAssign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.\nAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.\n
Skills, Knowledge and Expertise\n3 years experience in a similar position in a (4/5 star) Hotel.\nItalian restaurant experience.\nDynamic and has good wine knowledge/experience. \nStrong in reporting and tracking revenues.\nExcellent communication skills.\n
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