Room Service Manager - Job Description



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BASIC PURPOSE: Plan, organize, control and direct the work of employees in the Room Service Department while ensuring guest satisfaction.

ESSENTIAL FUNCTIONS:
1. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel's Room Service Department to ensure that established cultural and core standards are met: long-range strategic planning for outlet operation.

2. The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.

3. Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for 24-hour a day in-room dining and in-room private bar services.

4. The ability to work closely with the Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef and Sous Chefs to design effective menu and amenity options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.

5. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.

6. Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.

7. Work harmoniously and professionally with co-workers and supervisors.

NON-ESSENTIAL FUNCTIONS:

1. Assist with the service of food to guests.
2. Assist with the cleaning of operational areas.

Requirements

Education: College degree preferably specializing in hotel/restaurant management or equivalent experience is required.

Experience: Two to three years previous experience in a line, supervisory or assistant manager position in Food & Beverage.

Skills and Abilities: Requires a working knowledge of division operations as well as cultural and core standards, policies, and standard operating procedures.
Working knowledge is generally learned on-the-job. Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
Requires ability to operate computer equipment and other food & beverage computer systems. Requires reading, writing and oral proficiency in the English language.
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