In Room Dining Supervisor

Four Seasons•Fort Lauderdale, FL

8d•Onsite

About The Position

The In Room Dining Supervisor will be responsible for supervising the day-to-day operations for In Room Dining in the absence of the F&B Manager. This role will assist the F&B Manager in ensuring all staff adhere to Four Seasons standards. The supervisor will select, train, evaluate, lead, motivate, coach, and discipline all employees in the hotel’s room service department to ensure that established cultural and core standards are met. The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts is essential. This role involves describing and ensuring the quality of all food items, ingredients, and preparation methods, as well as providing 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. The supervisor will also control labor and operating expenses through effective scheduling, purchasing decisions, and inventory control. Additionally, they will observe the physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.

Requirements

US work authorization is required.
Reading, writing and oral proficiency in the English language.

Nice To Haves

One to two years previous experience in a line, supervisory or assistant manager position in Food & Beverage.
Working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
Ability to operate computer equipment and other food & beverage computer systems.

Responsibilities

Supervising the day-to-day operations for In Room Dining in absence of the F&B Manager.
Assisting F&B Manager in ensuring all staff adhere to Four Seasons standards.
Selecting, training, evaluating, leading, motivating, coaching, and disciplining all employees in the hotel’s room service department.
Being visible in the operation, providing recognition, promoting good public relations, and handling complaints, concerns or special requests for guests, clients, and group contacts.
Describing and ensuring quality of all food items, ingredients, and preparation methods.
Providing knowledge of wine and spirits.
Controlling labor and operating expenses through effective scheduling, purchasing decisions, and inventory and control.
Observing physical condition of facilities and equipment in the outlet and making recommendations for corrections and improvements as needed.