In-Room Dining Manager

Four Seasons Hotels and Resorts•Naples, FL

6d•Onsite

About The Position

The In-Room Dining Manager is responsible for planning, organizing, and directing all aspects of the in-room dining operation to ensure an exceptional guest experience. This leadership role involves managing and motivating the team, maintaining high service standards, and overseeing day-to-day operations to ensure timely, accurate, and personalized service.

Requirements

College degree preferably specializing in hotel/restaurant management or equivalent experience is required.
Two to three years previous experience in a supervisory or assistant manager position in Food and Beverage.
Strong leadership and conflict-resolution skills
Excellent communication and interpersonal abilities
Ability to manage multiple priorities in a fast-paced environment
Requires working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Requires ability to operate computer equipment and other food and beverage computer systems.
Ability to read, write, and speak English.
This position requires an applicant with a flexible schedule and the ability to work all shifts, weekends, and holidays. Day and evening shifts.
US work authorization is required unless the candidate is currently in a managerial position at a Four Seasons location. Current Four Seasons managers may qualify for L-1 visa sponsorship.

Responsibilities

Select, train, evaluate, lead, motivate, and coach all employees in the Room Service Department, ensuring adherence to cultural and core standards. Participate in long-term strategic planning for the operation.
Maintain a visible presence in the operation, promoting positive public relations, recognizing staff achievements, and addressing guest complaints, concerns, or special requests promptly and professionally.
Ensure the highest quality standards for all food items, ingredients, and preparation methods.
Provide expert knowledge of wine, spirits, and menu offerings to deliver an exceptional in-room dining and private bar experience, available 24 hours a day.
Collaborate with the Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef, and Sous Chefs to design effective menus and amenities, ensuring top-quality products at competitive prices. Participate in regular operational meetings for interdepartmental coordination.
Manage labor and operating expenses through efficient scheduling, budgeting, purchasing, and inventory control, ensuring cost-effective operations.
Regularly assess the physical condition of the facilities and equipment, making recommendations for repairs and improvements as necessary to maintain the outlet’s high standards.