In Room Dining Supervisor

In Room Dining Supervisor Tb Isle Resort Lp - 4.1 Aventura, FL Job Details 1 day ago Qualifications Administrative experience Task prioritization POS systems Full Job Description 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.