Job Description/Specification:
Kempinski Hotels is seeking a professional and guest-focused Outlet Supervisor to oversee daily food and beverage operations at its restaurant outlet. The role focuses on maintaining high service standards, supervising restaurant staff, improving guest satisfaction, and maximising sales while ensuring compliance with hotel policies and operating procedures.
The successful candidate will help coordinate the service team, maintain product quality, control operating supplies, and ensure that guests receive courteous, efficient, and personalised service. The position also involves promoting food and beverage products, identifying upselling opportunities, handling guest feedback, and supporting the outlet's commercial performance.
This opportunity is suited to hospitality professionals who can combine practical restaurant operations knowledge with team supervision, attention to detail, and a strong commitment to guest service.
About Kempinski Hotels
Kempinski is an international luxury hospitality brand known for its hotel and restaurant services. Its operations place importance on professional service, product quality, guest satisfaction, and consistent hospitality standards.
An Outlet Supervisor plays an important role in maintaining these standards by coordinating front-of-house employees, monitoring daily service delivery, and helping the restaurant achieve its business objectives.
The specific hotel location and property associated with this vacancy are not identified in the supplied job description.
Key Responsibilities
The Outlet Supervisor is responsible for coordinating daily restaurant service and ensuring that operational requirements are met.
Restaurant Operations and Service Quality
-
Oversee daily food and beverage service to ensure it meets the hotel's service standards.
-
Ensure that assigned duties are completed correctly and efficiently by restaurant team members.
-
Monitor the quality of food and beverage products and maintain consistent service standards.
-
Complete established opening and closing procedures for the assigned outlet.
-
Ensure the restaurant, service stations, and surrounding work areas remain clean and organised.
-
Maintain a professional personal appearance and comply with uniform, grooming, and hygiene requirements.
Team Supervision and Coordination
-
Report to the Assistant Restaurant Manager or Restaurant Manager.
-
Supervise Head Waiters, Head Waitresses, Waiters, Waitresses, Hosts, and Hostesses.
-
Delegate responsibilities appropriately and monitor team performance during service.
-
Promote courteous, professional, and efficient interactions with guests.
-
Ensure employees understand their assigned responsibilities and follow the outlet's operating procedures.
Sales and Revenue Generation
-
Help maximise the outlet's sales potential while working within the approved budget.
-
Identify opportunities to increase business and improve the outlet's commercial performance.
-
Maintain detailed knowledge of the hotel's food and beverage offerings.
-
Explain menu items and beverage products confidently to guests.
-
Apply effective upselling techniques and recommend suitable alternatives based on guest preferences.
-
Monitor operating supplies and equipment while reducing unnecessary spoilage and wastage.
Guest Relations and Complaint Handling
-
Respond to guest enquiries promptly and professionally.
-
Listen to guest feedback and communicate complaints to the relevant supervisor.
-
Report complaints immediately and ensure appropriate follow-up is completed.
-
Help maintain guest satisfaction by providing attentive service and addressing concerns efficiently.
Compliance and Safety
-
Follow hotel policies and operational procedures at all times.
-
Comply with fire safety, hygiene, health, and workplace safety requirements.
-
Observe applicable HACCP food safety procedures.
-
Ensure cleanliness and organisation are maintained throughout the outlet.
-
Use the existing point-of-sale (POS) system according to the training and responsibilities assigned.
Skills and Competencies
Candidates should demonstrate the following capabilities:
-
Leadership and delegation: Ability to coordinate restaurant employees and distribute tasks effectively.
-
Customer service: Commitment to providing courteous, flexible, and professional hospitality.
-
Food and beverage knowledge: Understanding of menu items, beverages, and the products offered by the assigned outlet.
-
Sales and upselling: Ability to recommend products, identify business opportunities, and support revenue targets.
-
Communication: Confidence in handling guest enquiries, reporting complaints, and coordinating with colleagues.
-
Organisation: Ability to manage opening and closing duties, supplies, equipment, and service activities.
-
Attention to detail: Consistent application of grooming, cleanliness, hygiene, and operational standards.
-
Commercial awareness: Understanding of budget requirements, wastage reduction, and efficient use of resources.
Reporting Structure and Work Environment
The Outlet Supervisor reports to the Assistant Restaurant Manager or Restaurant Manager and supervises the restaurant's front-of-house service team.
The role requires active involvement in daily restaurant operations, including staff coordination, guest interactions, service quality checks, and sales activities. Additional duties may be assigned according to the operational needs of the hotel.
Who Should Apply?
This opportunity may suit hospitality professionals with restaurant service experience who are ready to take on greater responsibility for team coordination, guest satisfaction, and outlet performance.
Candidates who understand food and beverage operations, can motivate service employees, and are comfortable with upselling and guest complaint handling may be well suited to the position.
Applicants should also be prepared to maintain strict hygiene and safety standards, control wastage, follow hotel procedures, and contribute to a restaurant environment where service quality and commercial performance are equally important.