To function and perform as an administrator and coordinator for the Food and Beverage office while ensuring the upkeep of communication and carrying responsible for the daily tasks as outlined by the Head of Department. MAIN 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 knowledge and understanding of all food and beverage products and services. Support in preparing/consolidating the yearly budget for the department. Support the preparation of the monthly income statement for each outlet and the department as a whole, attend the monthly performance meeting with the Outlet Management. Attend to all relevant staff meetings and hotel trainings. Attend daily operations briefings with the Executive Chef in the absence of the Food & Beverage Head of Department. Attend daily or weekly Food & Beverage meetings. Ensure that minutes are taken at every meeting and circulated for further communication.Schedule and organise internal meetings when and as required during the monthly schedule. Liaise purchasing requirements for the Department with the hotels Purchasing Department. Ensure to withhold and not to disclose any employee details or administrative communications, personal information or overheard conversations to others. Assist in updating all departmental operations manuals annually. Prepare presentations and other documents required for the Food & Beverage Head of Department. Prepare and compile monthly, weekly Food & Beverage reports. Work in close relation with all Department Heads. Assist operationally when required, especially during operational peaks or seasonal festivities and minimum once a week to ensure the upkeep of knowledge in the various outlets and departments. Coordinate the design of F&B menus, name tags and buffet signage when and as required. Ensure that menus are printed, correctly formatted and spell-checked up to standard. Seek ways to assist the outlet management maximising their revenues and profits. Monitor and report the quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey). Assist in handling of guest complaints. Monitor the Food & Beverage Departments annual leaves and regularly update the Food & Beverage Head of Department. Monitor and analyze the activities and trends of competitive restaurants, bars and other hotels banqueting departments. Follow the global food & beverage trends. Assist the Outlet Managers in all actions plans and training programmes when and as required. Respond to any changes within the Food & Beverage department as dictated by the hotel management. Support the implementation of corporate policies, procedures, guidelines, traditions and initiatives. Attend all corporate conference calls.

Desired Candidate Profile

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 organisational and time management skills. Applies a professional, confidential and ethical approach at all times. Works in a safe, prudent and organised manner.