In Room Dining Assistant Manager

PURPOSE OF POSITION To manage the overall operation of InRoom Dining following established objectives for the highest standards in professional management and administration as well as in effective and fair personnel development. KEY ROLES & RESPONSIBILITIES

1. Assist IRD Manager in efficiently managing the outlet according to the established concept statement.
2. Process all requisitions through FMC (Fidelio Materials Control) as well as purchase orders.
3. Assist in controlling the requisitioning storage and careful use of all operating equipment and supplies.
4. Ensure that the outlet cashiering procedures are strictly adhered to.
5. Assist in the revision and updating of the outlet SOP annually.
6. Motivate, discipline, direct, and supervise the work of all employees in InRoom Dining.
7. Develop and maintain training programs to ensure a high degree of staff professionalism.
8. Manage day-to-day operations of InRoom Dining.
9. Handle complaints and make effective service recovery.
10. Ensure standards are being followed in accordance with F&B policies and procedures.
11. Ensure all employees have full product knowledge.
12. Regularly inspect food & beverage quality.
13. Follow established and proper accounting procedures.
14. Hold monthly one-to-one staff meetings to establish and monitor targets and achievements and update performance logs accordingly.
15. Conduct daily roll calls and ensure employees adhere to grooming standards.
16. Develop maintenance schedules.
17. Liaise with stewarding on inventory and breakage control.
18. Maintain daily log book maintaining clear and concise information on the operations.
19. Establish guest database with preference records of regular guests.
20. Schedule employees to maintain hotel service standards within budgeted labor costs.
21. Assign responsibilities to subordinates and conduct regular performance checks.
22. Implement weekly cleaning schedules for operating equipment (trolleys, pantry, etc.).
23. Manage organization and cleanliness of departmental areas by conducting weekly walkthroughs with Hygiene Manager, Housekeeping, and Engineering Department.
24. Control stock of all equipment in InRoom Dining.
25. Constantly monitor staff's appearance, attitude, and degree of professionalism.

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

1. Degree in Hotel Restaurant Management or equivalent.

1. Minimum 4 years Hotel experience.