In Room Dining - Assistant Manager

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

 Rosewood Miramar Beach, a Rosewood Hotel, is looking for an exceptional and multi-talented Assistant Manager. The Assistant Manager, In-Room Dining will be responsible for supporting the In-Room Dining Manager and the Food & Beverage leadership team by supervising the In-Room Dining Servers, Order Takers, and other staff. In addition, the role is responsible for operating within the correct - and Forbes 5 Star rated - service requirements and maintaining guest satisfaction levels that are within the quality standards of the operation according to the standards of the Property.  

Essential Duties and Responsibilities:

• Create and update team schedules, payroll and other employee documents.
• Responsible for managing the performance of the department staff.
• Supervise others and take food and beverage orders, retrieve and serve alcoholic/non-alcoholic beverages and food orders to guest rooms according to hotel specifications, courteously and efficiently. Collect payments. 
• Create a memorable culinary experience for our guests in the privacy of their room.
• The potential to provide coverage fo]r overnight shifts – where order taking, meal delivery, prepping items for upcoming shifts – mise en place, Cleaning and maintaining a neat and tidy working environment.
• Discretion in all that is done as the IRD server enters the guest’s space, and as such needs to do so with respect and decorum.

• To maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
•  To ensure that standards are maintained at a superior level on a daily basis.
•  To review the work of associates to make sure established procedures and policies are followed.
• Checks condition of coffee, tea, water machines and its content and cleanliness, as well as make constant supervision of IRD areas. Inspect the area for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
•  To control the removing of trays and trolleys from guestrooms and corridor.
•  To check accuracy and quality of orders and setup before releasing the food & beverage items for delivery.
•  To introduce, visit and supervise service at VIP guestrooms.
•  To coordinate with Front Office Manager/Housekeeping on all room amenities and setup delivery time.
•  To ensure proper hygiene of service areas and good condition of furniture and equipment.
•  To communicate efficiently with the kitchen team, kitchen internal guests, steward and all internal guests.
•  To prepare and conduct training programs for associates and evaluate staff performance.
•  To check on the personal appearance of the In Room Dining associates.
•  To hold regular meetings to discuss various aspects of service and improvement opportunities.
•  To attend mandatory F&B meetings.
•  To participate in the IRD interview process.
•  To take proper and consistent disciplinary action as well as reward staff with outstanding performances.
•  To complete logbook for the Director of Food and Beverage.
•  To prepare all Service Menu
•  To organize and handle any special events taking place in rooms and apartments
•  To communicate all operational and guest service issues to the In-Room dining Manager
•  All other duties as required.

General Skills: 

• Professional, positive image, with strong leadership skills; must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; proven ability to develop and train staff; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up. Be well-groomed at all times. Have knowledge of purchasing, storage, rotation and training of all beverage offerings. Understand beverage menu pricing and contribution margin. Extensive knowledge of wine, spirits, mineral waters, soft drinks and cocktails. 

Technical Skills: Ability to understand guests' service needs; ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time; ability to focus attention on details; ability to suggestively sell restaurant menu items, beverages and wines; ability to access and input information into P.O.S. system; ability to maintain good coordination and timing while serving orders quickly; ability to exert physical effort in transporting food and beverage guests; ability to endure abundant physical movements throughout the work areas.

Language: Required to speak, read and write English, and do basic mathematics.  Bilingual in Spanish preferred 

Physical Requirements: Must be able to exert physical effort in transporting up to 30 pounds, endure various physical movements throughout the work areas, reach up and down. Walk, stand, crouch, or run on narrow, slippery, or erratically moving surfaces.   Satisfactorily communicate with guests and co-workers to their understanding.

Qualifications: High school diploma.

Experience:

• Minimum three years of Food & Beverage in a similar position in a luxury or ultra -luxury resort or hotel.
• Previous supervisor or management experience preferred.

• Must be a minimum of 21 years of age to serve alcohol.  TIPS and Food handling certification preferred

The salary range for this position is $72,000 to $74,000. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.