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
Handle complaints and make effective service recovery
Ensure standards are being followed in accordance with F&B policies and procedures
Ensure all employees have full product knowledge
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
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
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