In Room Dining Manager

Responsibilities:

Provide effective leadership to the Room Service teams to ensure targets are met and exceeded both for the hotel and individual development

Assit to effectively oversee and direct the operations in a smooth and operational manner.

Aware of trends and propose ideas to build the range and quality of Food and Beverage

Optimise sales and contain costs, identifying any areas for action

Set achievable budgets and other short- and long-term functional goals

Maintain strong internal control environment and compliance to hotel/company policies and procedures

Guide and lead by example and conduct in all areas of operations

Liaise and co-operate effectively with all other associated members of staff in relation to all aspects of the production and service of food.

Train and develop employees, ensuring they have the necessary skills to perform their duties.

Respond to any changes in the restaurant in line with the needs of the operations and the company.

To provide a friendly, courteous and professional service at all times.

To lead team members ensuring that the correct standards and methods of service are maintained.

To ensure the efficient flow of service and standards are constantly met during service periods.

To develop a learning culture and to ensure that all team members feel valued and rewarded.

To produce employee rotas to ensure employee levels match the needs of the business.

To manage all disciplinary and grievance issues within the department.

To assess staff performance against the agreed skills and standards.

To ensure the operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.

Assist to prepare department budgets or re-forecast as requested by the Director of Food & Beverage and Culinary

To ensure all up selling opportunities are maximized within the department.

To be aware of all relevant suppliers and their products and order accordingly as and when necessary due to business demand.

To ensure the standards and controls for health and safety, hygiene, risk assessments, COSHH, manual handling and produce are maintained as prescribed by legislation, the company and independent auditors.

To manage along with the Human Resources department, the completion of all administrative documentation.

Provide effective leadership to the Room Service teams to ensure targets are met and exceeded both for the hotel and individual development

Assit to effectively oversee and direct the operations in a smooth and operational manner.

Evaluate guest satisfaction levels with a focus on continuous improvement

Aware of trends and propose ideas to build the range and quality of Food and Beverage

Optimise sales and contain costs, identifying any areas for action

Maintain strong internal control environment and compliance to hotel/company policies and procedures

Train and develop employees, ensuring they have the necessary skills to perform their duties.