In Room Dining Manager

Scope of Position

The In Room Dining Manager is responsible for supervising, directing, and coordinating prompt, courteous, and efficient service of foods and beverages delivered to guest rooms. He/she is also responsible for mini bar operation and VIP amenities. The In Room Dining Manager is expected to meet or exceed budget goals by creating revenue-increasing programs while controlling labor and other expenses.

Position Requirements

• Minimum 3-5 years experience in a leadership role in a food and beverage environment.
• Possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concepts, effective communicator, effective in providing exceptional customer service, and ability to improve the bottom line.
• Must have excellent organizational, interpersonal, and administrative skills.
• Knowledge of Micros or other Point of Sale (POS) Systems.

Responsibilities

• Approach all encounters with guests and associates in a friendly, service-oriented manner.
• Manage day-to-day operations, ensure quality standards, and meet the expectations of guests daily.
• Ensures all associates have proper supplies, equipment, and uniforms.
• Ensure Room Service/Minibar functions are carried out properly and promptly.
• Ensure amenity deliveries and oversee minibar replenishment.
• Review daily VIP list and convey information to team members.
• Monitor side work is being completed.
• Understand associate positions well enough to perform duties in the associate’s absence, answering telephones, order taking, trays, and orders.
• Maintain service and sanitation standards in the restaurant.
• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.
• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Always comply with standards and regulations to encourage safe and efficient hotel operations.
• Monitor inventories and prepare forecasts.
• Prepare weekly work schedule and oversee payroll.

• Conduct daily rehearsal and departmental meetings.

• Assist with recruiting, interviewing, and hiring associates; conduct performance appraisals, coach and counsel, progressive corrective action, motivate, develop, and train.
• Perform any additional duties assigned by management.

Education

High school diploma or GED; 3-5 years experience in the food and beverage, culinary, or related professional area

OR

2-year degree from an accredited university in Food Service Management or related major; 2 years experience in the food and beverage, culinary, or related professional area.

Skills and Abilities

• Ability to communicate in the English language. A second language is a plus. 
• Knowledge of proper chemical handling, cleaning techniques, and use of equipment machinery.
• Knowledge of hotel food and beverage operations.
• Knowledge of basic food handling policies and procedures as well as the techniques and equipment for preparing and presenting food products.
• Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks. 
• Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements

• Must be able to work in a fast-paced environment.
• Must be physically fit to lift, pull, and push items up to 50 pounds.
• Also requires standing/walking/reaching and bending throughout the shift.