Room Service Manager
kempinski
Room Service Manager
DescriptionTo produce an outstanding guest experience within the Room Service and in-room-dining concepts by managing a service team in cooperation with the culinary team. The Room Service Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximising profit.
Key Responsibilities\nReports to Head of Department / Assistant Head of Department.\nResponsible for Assistant Room Service Manager, Room Service Order Takers, Room Service Waiters / Waitresses, Minibar Attendants.\nSet an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.\nProvide a professional and courteous service at all times and ensure that all employees of the Room Service outlet follow the example.\nEnsure that the place of work and surrounding area is kept clean and organised at all times.\nExecute and demand the team to execute the highest level of service and set-up standards at all times.\nBe knowledgeable of all services and products offered by the hotel.\nSet an example in terms of service and product knowledge.\nActively participate in Room Service menu design in cooperation with the Culinary Team, Bar Manager and Chef Sommelier / Sommelier.\nOrganise tastings of new Room Service menus for Room Service employees.\nPerform up selling for all items offered by the department assigned as well as offering alternatives.\nBe knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.\nProduce reports and analysis of the outlet and present report in the monthly performance meeting.\nLead the Room Service Outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.\nAssist in preparation of the Room Service budget.\nAssist the Culinary Team with the planning of the amenities.\nExecute the distribution of the amenities as the per the amenity plan.\nHandle the Minibar operations as per hotel’s standards.\nConduct monthly inventory of operating supplies and equipment together with the Stewarding Department.\nObtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.\nIdentify errors and correct them as required during set-up, service and breakdown of operations.\nImplement a flexible work schedule based on business patterns.\nEstablish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department.\nEnsure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nAttend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.\nAttend daily or weekly meetings with the kitchen team and fostering team work to constantly develop the Room Service for more success.\nAttend all required trainings as described by the department.\nConduct daily pre-shift meetings to employees on preparation, guest profile, service and special requirements.\nReport incidents requiring disciplinary actions immediately to the Head of Department.\nPrepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.\nSupport all activities and cooperation with the suppliers.\nMonitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).\nOrganise all required outlet specific trainings as described by the department.\nUndertake reasonable tasks and secondary duties as appointed by the Head of Department.\nRespond to any changes in the department as dictated by the hotel management.\nHandle guest enquiries and complaints in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.\nEnsure that the opening and closing procedures established for the outlet are followed.\nAct as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.\nAssign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.\n\n
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
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Skills, Knowledge and Expertise\nBA/BSc in Hospitality Management or related field, preferably from hotel school or MBA.\nMinimum 2 years in F&B management role, preferably with a 5* hotel chain.\nLocal language – excellent oral and written skills.\nEnglish – excellent oral and written skills.\nAdditional language – beneficial.\nAbility to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.\nExcellent written and verbal communication skills.\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors.\nAbility to identify and delegate tasks effectively.\nExcellent organizational and time management skills.\nApplies a professional, confidential and ethical approach at all times.\nWorks in a safe, prudent and organized manner.\nAbility to operate computer and office equipment.\nProficiency in Excel and Word.\n
About KempinksiFounded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.
Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service.
For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.
In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.
Department: Food & Beverage
Employment Type: Permanent - Full Time
Location: United Arab Emirates - Dubai
DescriptionTo produce an outstanding guest experience within the Room Service and in-room-dining concepts by managing a service team in cooperation with the culinary team. The Room Service Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximising profit.
Key Responsibilities\nReports to Head of Department / Assistant Head of Department.\nResponsible for Assistant Room Service Manager, Room Service Order Takers, Room Service Waiters / Waitresses, Minibar Attendants.\nSet an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.\nProvide a professional and courteous service at all times and ensure that all employees of the Room Service outlet follow the example.\nEnsure that the place of work and surrounding area is kept clean and organised at all times.\nExecute and demand the team to execute the highest level of service and set-up standards at all times.\nBe knowledgeable of all services and products offered by the hotel.\nSet an example in terms of service and product knowledge.\nActively participate in Room Service menu design in cooperation with the Culinary Team, Bar Manager and Chef Sommelier / Sommelier.\nOrganise tastings of new Room Service menus for Room Service employees.\nPerform up selling for all items offered by the department assigned as well as offering alternatives.\nBe knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.\nProduce reports and analysis of the outlet and present report in the monthly performance meeting.\nLead the Room Service Outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.\nAssist in preparation of the Room Service budget.\nAssist the Culinary Team with the planning of the amenities.\nExecute the distribution of the amenities as the per the amenity plan.\nHandle the Minibar operations as per hotel’s standards.\nConduct monthly inventory of operating supplies and equipment together with the Stewarding Department.\nObtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.\nIdentify errors and correct them as required during set-up, service and breakdown of operations.\nImplement a flexible work schedule based on business patterns.\nEstablish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department.\nEnsure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nAttend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.\nAttend daily or weekly meetings with the kitchen team and fostering team work to constantly develop the Room Service for more success.\nAttend all required trainings as described by the department.\nConduct daily pre-shift meetings to employees on preparation, guest profile, service and special requirements.\nReport incidents requiring disciplinary actions immediately to the Head of Department.\nPrepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.\nSupport all activities and cooperation with the suppliers.\nMonitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).\nOrganise all required outlet specific trainings as described by the department.\nUndertake reasonable tasks and secondary duties as appointed by the Head of Department.\nRespond to any changes in the department as dictated by the hotel management.\nHandle guest enquiries and complaints in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.\nEnsure that the opening and closing procedures established for the outlet are followed.\nAct as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.\nAssign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.\n\n
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
\n
Skills, Knowledge and Expertise\nBA/BSc in Hospitality Management or related field, preferably from hotel school or MBA.\nMinimum 2 years in F&B management role, preferably with a 5* hotel chain.\nLocal language – excellent oral and written skills.\nEnglish – excellent oral and written skills.\nAdditional language – beneficial.\nAbility to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.\nExcellent written and verbal communication skills.\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors.\nAbility to identify and delegate tasks effectively.\nExcellent organizational and time management skills.\nApplies a professional, confidential and ethical approach at all times.\nWorks in a safe, prudent and organized manner.\nAbility to operate computer and office equipment.\nProficiency in Excel and Word.\n
About KempinksiFounded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.
Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service.
For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.
In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.
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