Scope of Position

The In Room Dining Supervisor will assist with the In-Room Dining and Minibar operations. He/she will assist in ensuring the food and beverage operation meets guests needs, guest satisfaction and maximizes financial performance.

 

Position Requirements

• Professional demeanor appropriate for a luxury environment.


• Minimum one to two years experience in in a food and beverage environment in a fine dining establishment or luxury hotel.


• Strong restaurant operation background.


• Effective at listening to, understanding, and clarifying the concerns raised by guests and members.


• Ability to thrive in a busy, fast-paced team environment as well as work independently and prioritize tasks effectively.


• Knowledge of Micros or other Point of Sale (POS) Systems.


• Excellent organizational, interpersonal, and administrative skills.

Responsibilities

• Assist with ensuring compliance with all In Room Dining/Minibar policies, standards, and procedures.


• Supervise Associates & tabletop presentation for meal service.


• Complete menu knowledge (breakfast, lunch, dinner, bar, and wine pairing).


• Supervise all opening/closing procedures of shift.


• Supervise staffing levels to ensure that member/guest service, operational needs and financial objectives are met.


• Maintain inventory of equipment, linen, and other supplies.


• Assist in managing the delivery of amenity packages and VIP gifts.


• Ensure maintenance and cleanliness of service and communicate expectations to respective departments.


• Monitor and control Micros or POS system in accordance with guest checks and hotel reports.


• Resolve customer complaints as appropriate to maintain a high level of guest satisfaction and quality.


• Provide direction to Associates to upsell In Room Dining services.


• Participate in departmental meetings.


• Maintains JW Marriott Turnberry Resort & Spa standards of service and ensures their implementation.


• Promote and maintain good Associate relations between service kitchen and stewarding personnel.


• Assist in recruiting and interviewing Associates. Motivate, develop, and train.


• Perform any other reasonable duties as required by management.

 

Education

High school diploma or GED; 3-5 years experience in the food and beverage, culinary, or related professional area.

OR

2-year degree from accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major;

2 years experience in the food and beverage, culinary, or related professional area.

 

Skills and Abilities

• Ability to communicate in the English language. Second language is a plus.


• Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.


• Knowledge of basic food handling policies and procedures as well as the techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards.


• Knowledge of hotel food and beverage operations.


• Knowledge of proper chemical handling, cleaning techniques and use of equipment machinery.


• Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

 

Physical Requirements

• Must be able to work in a fast-paced environment.


• Must be physically fit to lift, pull, and push items up to 50 pounds.


• Also requires standing/walking/reaching and bending throughout shift.