Restaurant Supervisor – Olare Mara Kempinski

The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.

Key Responsibilities

• Responsible to Camp Manager/ Director of Culinary.
• Responsible for Head Waiter/ Waitress, Waiter/ Waitress & Host/ Hostess
• Be knowledgeable of all services and products offered by the Camp.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Ensure that the place of work and surrounding area is kept clean and organized at all times.
• Successfully perform opening and closing procedures established for the assigned outlet
• Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the Manager and ensuring follow up is performed with the guest.
• Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
• Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.
• Undertake reasonable tasks and secondary duties as assigned by the Camp Manager/Department Head.
• Perform any other assigned reasonable duties and responsibilities as assigned. 
• Ensure a flawless service to the highest standards and as required by the department and the hotel.
• Ensure a great communication within the team and able to hold team meetings.

 Additional responsibilities and tasks can be added at any time according to the needs of the business and of the Camp.

Skills, Knowledge and Expertise

• Minimum of three years’ experience in a similar position 
• Knowledgeable of food safety regulations
• Ability to work as part of a team, 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
• Applying a professional, confidential and ethical approach at all times
• Working in a safe, prudent and organized manner
• Ability to operate computer and office equipment
• Proficiency in Microsoft Office preferred
• Experience working in Lodges/Resorts is preferred