1. 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.2. Provide a professional and courteous service at all times and ensure that all employees follow the example.3. Be knowledgeable of all services and products offered by the hotel.4. Have a thorough knowledge and understanding of all food & beverage products and services.5. Prepare/consolidate the yearly budget for the department in cooperation with the Finance Department.6. Prepare the monthly income statement for each outlet and the department as a whole, hold the monthly performance meeting with the Outlet Management.7. Attend and actively contribute to all relevant staff meetings and hotel trainings.8. Conduct daily operations briefings with the Executive Chef.9. Conduct daily or weekly Food & Beverage meetings.10. Take the necessary disciplinary actions, when needed, in accordance with local legislations.11. Ensure all departmental operations manuals are prepared and updated annually.12. Source the best available products, constantly aim to improve quality, communicate about the products both internally and externally.13. Establish good partnerships with suppliers and involve them in activities that will strengthen working relationships, e.g. invite them to the hotel.14. Monitor and constantly improve quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).15. Handle guest complaints in prompt and courteous manner.16. Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room service, bar).17. Prepare a yearly marketing plan fot the department in cooperation with the Sales & Marketing Department including a competitor analysis and a revision of global trends.18. Conduct the competitor analysis through on-site inspections to assess the local food & beverage offering including both hotel outlets and stand-alone restaurants.19. Analyse the global trends by reviewing print and web based media and attend local/regional trade shows and gastranomic events.20. Maintain an active relationship with the hotel’s PR Manager in regards to hotel’s Food & Beverage outlets and events.21. Ensure that all Outlet Managers are fully aware of market needs and trends and that their product and service meet the demands.22. Coordinate with the Chef to ensure that employees are educated and aware of seasonal and new products on the market.23. Develop departmental trainers, assign training responsibilities and meet with the trainers on a monthly basis.24. Ensure that each Outlet Manager plans and implements effective outlet specific training programs.25. Assume Executive duties as assigned by the General Manager in accordance with the hotel’s duty manager roster.26. Respond to any changes within the Food & Beverage department as dictated by the hotel management.27. Act as the main point of contact to the Corporate Food & Beverage Team28. Implement corporate policies, procedures, guidelines, traditions and initiatives.29. Ensure that all outlet concepts are followed and that alterations or reviews of concepts are brought to the attention of the Corporate Food & Beverage Team.30. Attend all corporate conference calls and the relevant regional and global Food & Beverage events.31. Provide support for the Corporate Food & Beverage Team as requested in accordance with the hotel-corporate agreement. Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.