In Room Dining Manager

Four Seasons Hotels and Resorts•Baltimore, MD

10d•$79,000 - $83,000•Onsite

About The Position

The In Room Dining Manager is responsible for the operations of the In Room Dining Department, with a supporting role to Banquets, Pool and Winter Dining teams when needed. This role involves selecting, training, evaluating, leading, motivating, coaching, and disciplining all employees in the Hotel’s Food & Beverage departments. The manager must ensure that established cultural and core standards are met, and engage in long-range strategic planning for the outlet's operation. Key responsibilities include being visible in the operation, providing recognition, promoting good public relations, and handling guest complaints and requests. The role requires a deep understanding of food and beverage quality, preparation methods, and wine and spirits knowledge to provide an attentive and distinctive experience for 24-hour in-room dining and in-room private bar services. Collaboration with the Assistant Director of Food & Beverage and the Food & Beverage Leadership Team is essential for menu design, amenity options, and ensuring excellent product quality at a fair price. Regular operational meetings are required for inter-departmental coordination. The manager must also control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory and cash control, and observe and recommend improvements for the physical condition of facilities and equipment.

Requirements

Two to three years previous experience in management position in Food & Beverage.
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Working knowledge is generally learned on-the-job.
Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
Requires ability to operate computer equipment and other food & beverage computer systems.
Requires reading, writing and oral proficiency in the English language.
Work authorization in the United States required.

Nice To Haves

College degree preferably specializing in hotel/restaurant management or equivalent experience is required.

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel’s Food & Beverage departments.
Primarily responsible for operations of the In Room Dining Department, with supporting role to Banquets, Pool and Winter Dining teams when needed.
Ensure that established cultural and core standards are met.
Engage in long-range strategic planning for outlet operation of the In Room Dining department.
Be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for 24-hour a day in-room dining and in-room private bar services.
Work closely with the Assistant Director of Food & Beverage and Food & Beverage Leadership Team to design effective menu and amenity options while ensuring excellent product quality at a fair price.
Attend regular operational meetings to ensure effective coordination and cooperation between departments.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.