Assistant In Room Dining Manager

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KEY RESPONSIBILITIES

Job s ummary –

Areas of responsibility include the IRD department, the minibar and cashiers. The scope of the role is to assist the IRD manager to ensure the successful performance of the IRD, minibar and cashier’s department.

Essential Duties and Responsibilities –(Key Activities)

· Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

· Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.

· Under the direction of the In Room Dining Manager, support the department concerning hiring, employee relations, disciplinary action, training, counseling, evaluating, etc.

· Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained.

· Models the company’s culture, vision, mission and core values at all times.

· Foster and promote a cooperative working climate, maximizing productivity and employee morale.

· Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

· Maintain positive guest relations at all times, resolve guest complaints, ensuring guest satisfaction.

· Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

· Maintain complete knowledge of:

a) All liquor brands, beers and non-alcoholic selections available to Room Service.

b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

c) Designated glassware and garnishes for drinks.

d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

e) Daily menu specials.

f) Guest room layout, locations and room numbers/names.

g) Manual system procedures.

h) Daily housecount, arrivals/departures, VIPs.

i) Scheduled in-house group activities, locations and times.

· Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

· Check storage areas for proper supplies, organization and cleanliness. Complete requisition for additional supplies needed and submit to Manager. Instruct designated personnel to rectify any cleanliness/organization deficiencies.

· Coordination with the Chef to review daily specials and out of stock items; communicate with staff throughout shift.

· Ensure that assigned staff have reported to work; document any late or absent employees.

· Coordinate breaks for assigned staff.

· Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.

· Conduct pre-shift meeting with staff and review all information pertinent to the day's business.

· Inspect grooming and attire of staff; rectify any deficiencies.

· Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.

· Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.

· Monitor and assist Room Service staffs with their job functions to ensure optimum service to guests, inclusive of inspection of table/set-ups; accuracy of guest's order, timeliness of delivery, and adherence to departmental standards.

· Access all functions of the P.O.S. system in accordance to specifications.

· Organize, coordinate, direct staff the hotel’s amenity program in accordance with departmental standards.

· Foster and promote a cooperative working climate, maximizing productivity and employee morale.

· Complete all paperwork and closing duties in accordance with departmental standards.

· Review status of assignments and any follow-up action with Manager and/or on-coming Supervisor.

· All other duties as required.

Others

• While this is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

Required Skills –

· Excellent customer service skills.

· Must be able to perform job functions with attention to detail, speed and accuracy

· Be a clear thinker, remaining calm and resolving problems using good judgement

· Follow directions thoroughly

· Understand a guest’s service needs

· Work cohesively with co-workers as part of a team

· Work with minimal supervision

· Maintain confidentiality of guest information and pertinent hotel data

· Prior heavy exposure to fine dining or Michelin star rated restaurants in the Manager or assistant manager capacity

· Thorough knowledge of food, beverage and 5 star (Forbes) standards

· Ability to be resourceful, creative and maintain flexibility

· Ability to perform mathematical operations with units of measure including, but not limited to dollars, cents, feet, inches, cups, pounds and ounces

· Required to speak, read and write English, with fluency in other languages preferred

· Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding

Qualifications –

• Bachelor's Degree in Hospitality Management or other related fields.
• years experience in luxury restaurant operation.
• Computer literate and proficient in Micros, Infogenesis & Microsoft office.
• Good command of both spoken and written English.
• Good interpersonal relationship with positive attitude.
• Hard-working and able to work under pressure

Experience –

· Minimum 3 years of experience in a luxury or ultra-luxury hotel property, with at least 1 of those years in IRD capacity

Salary Range $68,000 - $75,000