Assistant Director of Food & Beverage

Key Responsibilities

• 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.

• Provide a professional and courteous service at all times and ensure that all employees follow the example.

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

• Have a thorough knowledge and understanding of all food and beverage products and services.

• Oversee the operations of the outlets appointed by the Food & Beverage Head of Department.

• Assist in preparing/consolidating the yearly budget for the department.

• Assist in preparing the monthly income statement for each outlet and the department as a whole, attend the monthly performance meeting with the Outlet Management.

• Manage the consolidated inventory of Food & Beverage department’s OS&E together with the stewarding department.

• Attend and actively contribute to all relevant staff meetings and hotel trainings.

• Conduct daily operations briefings with the Executive Chef in the absence of the Food & Beverage Head of Department.

• Attend or conduct (in the absence of the Food & Beverage Head of Department) daily or weekly Food & Beverage meetings.

• Review and update all departmental operations manuals annually.

• Assist in sourcing the best available products, constantly aim to improve quality, communicate about the products both internally and externally.

• Establish good partnerships with suppliers and involve them in activities that will strengthen working relationships, e.g. invite them to the hotel.

• Monitor and constantly improve quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).

• Assist handling of guest complaints. 

• Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar).

• Prepare a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.

• Follow the local and global food & beverage trends.

• Ensure that all managers plan and implement effective training programmes in the appointed outlets.

• Be actively involved in the operations of the appointed outlets to ensure regular guest contact.

• Respond to any changes within the Food & Beverage department as dictated by the hotel management.

• Act as the secondary point of contact to the Corporate Food & Beverage Team.

• Support the implementation of corporate policies, procedures, guidelines, traditions and initiatives.

• Attend all corporate conference calls and the relevant regional and global Food & Beverage events in the absence of Food & Beverage Head of Department.