Background

Kempinski Hotels S.A. is Europe's oldest luxury hotel group. The group now has its head office in Geneva but was founded in Berlin in 1897 as the 'Hotelbetriebs-Aktiengesellschaft'.

Responsibilities

Maintain a comprehensive knowledge of hotel facilities and local information to provide guests with accurate, helpful assistance at all times. Execute all tasks efficiently and punctually, ensuring all actions align with established company policies to meet departmental objectives. Handle all food, beverage, and operating equipment with extreme care to minimize wastage and reduce breakages. Strictly adhere to all hotel's standard regulations and the hotel’s specific policies regarding fire, life, and safety. Lead the Banquet Waiter/Waitress team, ensuring all workstations are fully stocked, organized, and meet luxury presentation standards. Monitor the service sequence in real-time, providing immediate coaching to staff to ensure "Beautiful Performance" and the achievement of revenue goals. Utilize approved suggestive selling techniques to promote high-margin products and enhance guest experiences. Apply advanced supervisory and communication skills to maximize team productivity and boost employee morale. Maintain an expert-level understanding of all banquet food and beverage offerings to recommend pairings and upsell alternatives confidently. Enforce strict cash handling procedures and ensure every order is accurately processed through the MICROS POS system before service. Promptly report and manage "Lost and Found" items in accordance with the hotel’s standard operating procedures. Proactively identify, report, and rectify any potential or real safety hazards within the banquet areas immediately. Demonstrate adaptability regarding shift changes and assignments as necessitated by fluctuating business demands and event schedules. Maintain impeccable grooming standards, reporting for duty punctually in the correct uniform and name tag. Perform additional duties as assigned by management to support the evolving needs of the banquet department.

Qualifications and Experience

Minimum 3 years’ experience in a F&B Supervisory position in a 5 star Hotel. Diploma/Certificate in Food and Beverage/Sales. Excellent oral and written skills in English. Additional language will be an added advantage. Up Selling skills/techniques.

• Maintain a comprehensive knowledge of hotel facilities and local information to provide guests with accurate, helpful assistance at all times.
• Execute all tasks efficiently and punctually, ensuring all actions align with established company policies to meet departmental objectives.
• Handle all food, beverage, and operating equipment with extreme care to minimize wastage and reduce breakages.
• Strictly adhere to all hotel's standard regulations and the hotel’s specific policies regarding fire, life, and safety.
• Lead the Banquet Waiter/Waitress team, ensuring all workstations are fully stocked, organized, and meet luxury presentation standards.
• Monitor the service sequence in real-time, providing immediate coaching to staff to ensure "Beautiful Performance" and the achievement of revenue goals.
• Utilize approved suggestive selling techniques to promote high-margin products and enhance guest experiences.
• Apply advanced supervisory and communication skills to maximize team productivity and boost employee morale.
• Maintain an expert-level understanding of all banquet food and beverage offerings to recommend pairings and upsell alternatives confidently.
• Enforce strict cash handling procedures and ensure every order is accurately processed through the MICROS POS system before service.
• Promptly report and manage "Lost and Found" items in accordance with the hotel’s standard operating procedures.
• Proactively identify, report, and rectify any potential or real safety hazards within the banquet areas immediately.
• Demonstrate adaptability regarding shift changes and assignments as necessitated by fluctuating business demands and event schedules.
• Maintain impeccable grooming standards, reporting for duty punctually in the correct uniform and name tag.
• Perform additional duties as assigned by management to support the evolving needs of the banquet department.

• Up Selling skills/techniques.
• Excellent oral and written skills in English.
• Supervisory and communication skills.

• Diploma/Certificate in Food and Beverage/Sales