Restaurant Host (Only Saudis)

Kempinski Al Othman Hotel Al Khobar Saudi Arabia 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 Assistant Restaurant Manager / Restaurant Manager - Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times. - A courteous, professional and efficient service is provided at all times. - All duties and tasks are performed as per the tasks required at the outlet. - Be knowledgeable of all services and products offered by the hotel. - Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned. - 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 supervisors and ensuring follow up is performed with the guest. - Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department. - 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 Department Head. - Respond to any changes in the department as dictated by the hotel management. - Assist in carrying out scheduled inventories of products and operating equipment. - Perform any other assigned reasonable duties and responsibilities as assigned. - Project at all times a positive and motivated attitude and exercise self-control. - Maintain and update the restaurants guest history. - Maintain a legible and up to date reservation book. - Maintain and coordinate the printing of the respective restaurant menus. - Maintain excellent communication to all related departments i.e - Guest Services and Concierge departments - Restaurant Reservations - All other F&B outlets, In Room dining and Banquet Service - Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes and nametag at all times; provide courteous, professional, and efficient service; perform duties as per outlet requirements; be knowledgeable of all hotel services and products; possess thorough knowledge of all food and beverage items; explain and upsell items and offer alternatives; monitor supplies and reduce waste; keep the work area clean and organized; perform opening and closing procedures for the outlet; handle guest inquiries courteously and report complaints to supervisors; operate the POS system as trained; adhere to hotel policies on fire, hygiene, health and safety; maintain good rapport with staff; attend staff meetings and trainings; undertake reasonable secondary duties as assigned; respond to changes as directed by management; assist with inventories of products and equipment; maintain a positive attitude and self-control; maintain guest history records and reservation book; coordinate printing of menus; communicate with related departments such as Guest Services, Concierge, Reservations, and other F&B outlets; perform additional duties as required by the business needs.