In-Room Dining Assistant Manager

PURPOSE OF POSITION

To oversee the full operations of In-Room Dining and the Pool Bar, ensuring alignment with established objectives and delivering the highest standards of service, operational efficiency, and professional management while fostering effective and fair colleague development.

KEY ROLES & RESPONSIBILITIES

• Supports F&B Outlets Manager in efficiently managing the outlets, according to the established standards.
• Assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
• Ensure that the outlet cashiering procedures are strictly adhered to.
• Assist in the revision and updating of the outlet SOPs annually.
• Motivate, discipline, direct and supervise the work of all employees in In-Room Dining
• Develop and maintain training programs to ensure a high degree of staff professionalism.
• Manage day-to-day operations of In-Room Dining and Pool Bar.
• Handle complaints and make effective service recoveries via. Glitches.
• Ensure standards are being followed in accordance with F&B policies and procedures.
• Ensure all employees have full product knowledge and closely monitor performance of the team and suggest effective training.
• Regularly inspect food & beverage quality.
• Follow established and proper accounting procedures.
• Hold monthly one-to-one staff meetings to establish and monitor targets and achievements, and update performance logs accordingly. Daily Shift Briefings are mandatory.
• Conduct daily roll calls and ensure employees adhere to grooming standards.
• Develop maintenance schedules.
• Liaise with stewarding on inventory and breakage control.
• Maintain daily log book maintaining clear and concise information on the operations.
• Establish guest database with preference records of regular guests.
• Schedule employees to maintain Hotel’s service standards within budgeted labour costs.
• Assign responsibilities to subordinates and conduct regular performance checks.
• Implement weekly cleaning schedules for operating equipment (trolleys, pantry, etc)
• Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Hygiene Manager, Housekeeping and Engineering Department.
• Control stock of all equipment in In-Room Dining.
• Constantly monitor staff’s appearance, attitude and degree of professionalism.
• Suggest ideas and initiate projects to uplift the outlets financial performance.
• Conduct yearly reviews based on the KPI’s for the colleagues.
• Responsible for the admin related tasks of the outlets ie. rosters, payroll process, training scheduling etc.
• Ensures that LQA, HACCP standards are followed at all times.

PERSONAL ATTRIBUTES

• Excellent reading, written and oral proficiency in English.
• Experienced in all aspects of restaurant service.
• Must be well-presented and professionally groomed at all times and Lead by Example.
• Excellent leader and trainer with strong motivational skills.
• Strong interpersonal skills and attention to detail.
• High degree of professionalism, sound human resources management capabilities, business acumen, energy and determination.
• Proven organizational skills, able to set and meet deadlines with quality results.

QUALIFICATIONS

• Degree in Hotel Restaurant Management or equivalent

EXPERIENCE

• Minimum 4 years Hotel experience