Assist in the organising, management and administration and all operational aspects for the In Room dining department. Maintain high quality products and service levels.

He/she is expected to market ideas to promote business, reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

• Oversee all aspects of the daily operation of the hotel’s Room Service operation.
• Supervise all Room Service personnel.
• Respond to guest complaints in a timely manner.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Organise all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labour on a daily basis through the time management system.
• Ensure all staff are meeting all established standards of service through ongoing and recurrent training systems
• Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily. Provide feedback and appraisals as necessary.
• Coordinate and monitor all phases of Loss Prevention in the Room Service operation.
• Ensure compliance with In Room dining SOP’s.
• Ensure the training of department heads and employees on SOP’s, report preparation and technical job tasks
• Monitor and supervise the mini-bar department.
• Ensure effective communications between each shifts.
• Supervise the room service area in order to attract, retain, and motivate the employees.
• Ensure optimal level of service, quality, and hospitality are provided to guest.
• Regularly review house counts, forecast and VIP list and maintain the confidentiality of the hotel and its guests
• Ensure the timeliness and accuracy of the amenity set-up and delivery.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure that Hospitality Suites are being set-up, serviced and broken down in a timely manner and according to instructions
• Ensure all staff are meeting all established standards of service.
• Monitor and maintain cleanliness of In-Room Dining areas and work areas
• Plan and conduct meetings for outlets on a monthly basis to ensure staff is correctly communicated with and that staff are consistently trained and well motivated. Attend interdepartmental meetings to ensure good cross communication between departments.
• Assist in the development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of latest market developments.
• Be aware of and assist to control current budgeted and forecasted revenues, payroll, and product costs.
• Ensure all current Accounting and Human Resources policies are being adhered to. Report any issues or grievances to the Director of Restaurants and or Human Resources.
• Assist in maintaining all Micros programming for food and beverage outlets.
• Perform any other reasonable duties as required and directed.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritise departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance in compliance with the hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
• Prepare and submit required reports in a timely manner.

Bachelors Degree in Hotel Management / Restaurant Management preferred or equivalent experience. At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience.

Two to Three years experience as Room service supervisor or equivalent combination of education and experience. Knowledge of food service operations and a variety of styles of services. Perform other duties as requested by management. Maintain a warm and friendly manor at all times.