Manager, IRD

To provide maximum guest satisfaction whilst maximizing sales and controlling expenses.

Duties and Responsibilities:

• Agrees basic menu with F&B manager
• Informs F&B manager of popular/unpopular items on room service menu and wine list.
• Ensures standard of food presentation and quality of dishes served to guests.
• Places necessary orders for food stacks and products
• Liaises with chef/F&B manager on ‘ special’ available for promoting in room service
• Ensures that all guest complaints are attended to personally, followed up and reported, and organizes measures to prevent problems from recurring (liaison with staff F&B management, training etc)
• Personally assists waiters in service for VIP suites
• Ensures that each and every subordinate has a clearly defined job description, and discusses it with him/her in detail to check understanding.
• Ensures that each subordinate receives training necessary for job competence.
• Endures that all staff are aware of departmental and hotel policies and procedures.
• Prepares duty rosters and time sheets for all Room Service Staff.
• Ensures perfect appearance and hygiene for all Room Service Staff.
• Holds daily and weekly meetings with staff to
• Inform them of happenings in he hotel
• Point out problem and discuss corrective action needed
• Find out and discuss staff queries and problem
• Strengthen communication links with staff and make feel part of the team
• Supervises staff performance
• Issues disciplinary warning
• Regularly checks department for maintenance requirements
• Is responsible for maintaining food and equipment par stock
• Is responsible for regular stock taking of operating equipment to control losses
• Ensures that working area is kept clean and tidy at all time.
• Supervises mise-en-place and set up before service and check all trolleys/trays before departure.
• Controls work flow by allocating job tasks as orders come from order taker
• Communicates with F&B Manager on day to day matters through incident log book. (All complaints must be logged together with action taken)
• Personally discusses non-routine matters with F&B Management
• Ensure that specific standard of department & hotel is adhered to in mise-en-place, lay up and service to guests
• Achieve and maintain set budget
• Maintain strict security standards to avoid damage/theft.
• Control breakage of operating equipment
• Achieve and maintain all F&B performance standards laid down in standards operations manual
• Focus on customer: seek to understand the internal/external customer and meet the needs of both the customer and the department
• Attend to detail: ensure that date is accurate and work is thorough, meeting the highest standards.
• Improve continuously: constantly assess and adapt to current practices to perform a task better, faster or more efficient
• Share information: provide information so that coworkers, customers and supplier understand and can take action
• Foster teamwork: work well in a team environment and motivate teams to sustain exceptional levels of performance
• Develop self and others: continually work to develop own capabilities and the capabilities of other.
• Drive for results. Work to achieve high levels of personal and organizational performance in order to meet or exceed objective.

About You:

The desired qualification for this role is at least a Bachelor degree in Hospitality or Management. The ideal candidate should have at least 3 years of experience in the same role in an international ultra-luxury resort and should have proven leadership skills. The candidate must be fluent in written and spoken French and English. Food Handler's certificate is a must.