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Entry level management position that is responsible for the daily operations in Room Service. Position directs, trains and assists employees to follow standards in the delivery of food and beverage to guestrooms and hospitality suites. Position assists in ensuring guest and employee satisfaction while maintaining the operating budget. Strengthens the food and beverage/culinary team by assisting in other outlets when needed.
Job Responsibility:
Ensures compliance with all Room Service polices, standards and procedures
Assists with the handling and service of all room service hospitality suites and group sales functions
Supervises daily shift operations
Helps to manage the delivery of amenity packages and VIP gifts
Ensures all employees have proper supplies, equipment and uniforms
Provides direction to Room Service employees to sell and service in-room dining
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met
Sets a positive example for guest relations
Communicates performance expectations in accordance with job descriptions for each position
Provides feedback to individuals based on observation of service behaviors
Handles employee questions and concerns
Supervises Room Service in the absence of the Room Service Manager
Participates in the employee performance appraisal process, giving feedback as needed
Understands the impact of department’s operation on the overall property financial goals
Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results
Utilizes budgets, operating statements and payroll progress reports as needed to assist in the financial management of department
Manages to achieve or exceed budgeted goals
Empowers employees to provide excellent customer service within guidelines
Interacts with guests to obtain feedback on product quality and service levels
Handles guest problems and complaints seeking assistance from a supervisor as necessary
Strives to improve service performance
Participates as needed in the interviewing and hiring of room service employee team members with the appropriate skills
Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance
Supervises on-going training initiatives
Conducts training when appropriate
Requirements:
High school diploma or GED
4 years experience in the food and beverage, culinary, or related professional area
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
2 years experience in the food and beverage, culinary, or related professional area