About the job
San Clemente Palace Kempinski Venice is located on the private island of San Clemente, only ten minutes away by complimentary boat from Piazza San Marco. A proud member of Leading Hotels of the World, this exclusive retreat guarantees peace, tranquillity and privacy with its 196 rooms and suites overlooking the lagoon or the centuries-old park. Its three restaurants offering exceptional interpretations of iconic Italian and Venetian cuisine, the hotel’s proximity to Venice, and the unique combination of conference rooms and outdoor areas, make San Clemente Palace the perfect choice for outstanding events and weddings.
For the 2024 Season we are looking for:
JOB TITLE: Assistant Director of Food & Beverage
DEPARTMENT: Food & Beverage
HOTEL / UNIT: San Clemente Palace Kempinski Venice
REPORTS TO: Food & Beverage Head of Department
To contribute to and to support Kempinski’s vision of becoming the undisputed leader in the hospitality industry, making our food & beverage offer a key differentiating factor for the Kempinski brand. The Assistant Director of Food & Beverage must grow into the position of Food & Beverage Head of Department.
I. Set an example by reporting to duty punctually wearing business attire according to the hotels dress code and Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
II. Provide a professional and courteous service at all times and ensure that all employees follow the example.
III. Be knowledgeable of all services and products offered by the hotel.
IV. Have a thorough knowledge and understanding of all food and beverage products and services.
V. Oversee the operations of the outlets appointed by the Food & Beverage Head of Department.
VI. Assist in preparing/consolidating the yearly budget for the department.
VII. Assist in preparing the monthly income statement for each outlet and the department as a whole, attend the monthly performance meeting with the Outlet Management.
VIII. Manage the consolidated inventory of Food & Beverage department’s OS&E together with the stewarding department.
IX. Attend and actively contribute to all relevant staff meetings and hotel trainings.
X. Conduct daily operations briefings with the Executive Chef in the absence of the Food &a Beverage Head of Department.
XI. Attend or conduct (in the absence of the Food & Beverage Head of Department) daily or weekly Food & Beverage meetings.
XII. Review and update all departmental operations manuals annually.
XIII. Assist in sourcing the best available products, constantly aim to improve quality, communicate
about the products both internally and externally.
XIV. Establish good partnerships with suppliers and involve them in activities that will strengthen
working relationships, e.g. invite them to the hotel.
XV. Monitor and constantly improve quality and guest satisfaction with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
XVI. Assist handling of guest complaints.
XVII. Oversee every service at least once a week (breakfast, lunch, dinner, lobby, banqueting, room
XVIII. Prepare a yearly marketing plan for the appointed outlets in cooperation with the Sales &
Marketing Department including a competitor analysis.
XIX. Follow the local and global food & beverage trends.
XX. Ensure that all managers plan and implement effective training programmes in the appointed outlets.
XXI. Be actively involved in the operations of the appointed outlets to ensure regular guest contact.
XXII. Respond to any changes within the Food & Beverage department as dictated by the hotel
XXIII. Act as the secondary point of contact to the Corporate Food & Beverage Team.
XXIV. Support the implementation of corporate policies, procedures, guidelines, traditions and initiatives.
XXV. Attend all corporate conference calls and the relevant regional and global Food & Beverage events in the absence of Food & Beverage Head of Department.
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
Kempinski is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive,people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
Hoteliers since 1897, we have travelled the world in search of the most fascinating destinations without everforgetting the finest traditions of our European heritage. We are dedicated to please, educated to entertain, and we never compromise on the European elegance of service. We pride ourselves on delivering a beautiful performance for each and every one of our guests. And for our employees, we provide a stage on which they can flourish and realize their full potential. Embrace an experience as individual as you are!
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