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.
• Able 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.