Oversee all aspects of service within the In-Room Dining including IRD food & Beverage Service, Private bar operations & Amenity Program with particular interest in monitoring service timings, quality of food & beverage and other services.
Ability to teach, lead and coach our In-Room Dining team to successfully achieve established cultural and core standards ,daily activities and planning for outlet operation.
Strong guest engagement skills to effectively develop guest rapport, handle special requests and Queries in a timely manner.
Innovative style of leadership to drive creativity and innovation at the In-Room Dining through product development in order to achieve excellent guest experience.
Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for Breakfast, lunch and dinner at the In-Room Dining.
Control operating expenses through effective requisition decisions, inventory and cash control.
Attend regular operational meetings to ensure effective coordination and cooperation between departments.
Ability to regularly involve in lifting food trays, hot boxes weighting up to 30 lbs. Pushing and pulling trollies is required.
Observe physical condition of facilities and equipment in the outlet & make recommendations for corrections and improvements as needed.
Work harmoniously and professionally with co-workers and management
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact