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In Room Dining Manager

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Marriott Bonvoy

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Location:
Malaysia , Kuala Lumpur

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Category:
Hospitality and Tourism

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

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 is achieved while maintaining the operating budget. Strengthens the food and beverage/culinary team by assisting in other outlets when needed.

Job Responsibility:

  • Supervises and manages employees
  • Manages all day-to-day operations
  • Ensures property policies are administered fairly and consistently
  • Communicates areas in need of attention to staff
  • Supervises daily shift operations and ensures compliance with all Room Service policies, standards and procedures
  • Supervises staffing levels
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • Encourages and builds mutual trust, respect, and cooperation among team members
  • Serves as a role model
  • Provides guidance and direction to subordinates
  • Develops specific goals and plans
  • Provides the leadership, vision and direction
  • Celebrates successes and publicly recognizes the contributions of team members
  • Communicates performance expectations
  • Ensures regular on-going communication with employees
  • Establishes and maintains open, collaborative relationships with employees
  • Observes service behaviors of employees and provides feedback
  • Solicits employee feedback
  • Strives to improve service performance
  • Comprehends budgets, operating statements and payroll progress reports
  • Participates in the management of department's controllable expenses
  • Provides services that are above and beyond for customer satisfaction
  • Improves service by communicating and assisting individuals to understand guest needs
  • Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers
  • Emphasizes guest satisfaction
  • Empowers employees to provide excellent customer service
  • Interacts with guests to obtain feedback on product quality and service levels
  • Sets a positive example for guest relations
  • Handles guest problems and complaints
  • Participates in the employee performance appraisal process
  • Identifies the developmental needs of others
  • Identifies the educational needs of others
  • Supports a departmental orientation program
  • Trains staff and monitors adherence to all cash handling and credit policies
  • Provides information to supervisors, co-workers, and subordinates
  • Analyzes information and evaluates results to choose the best solution
  • Recognizes good quality products and presentations

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

Additional Information:

Job Posted:
January 03, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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