To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Restaurant Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit • Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit. • Assist in preparation of the outlet’s budget. • Conduct monthly inventory of operating supplies and equipment together with the stewarding department. • Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required. • Identify errors and correct them as required during set-up, service and breakdown of operations. • Implement a flexible work schedule based on business patterns. • Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s Human Resources Department. • Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments. • Monitor operating supplies, equipment and reduce spoilage and wastage successfully. • Prepare and review outlet’s operations manual updates annually in accordance with the Assistant Head of Department. • Constantly improve the product quality by sourcing the best available products. • Support activities and cooperation with the suppliers. • Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).