In Room Dining Manager

General Information Country/Region United States of America Province/City Menlo Park, CA Location Rosewood Sand Hill Department Food & Beverage - Services Job Type Full-time Permanent Job Description OVERVIEW/BASIC FUNCTION The In Room Dining Manager’s responsibilities will include both the IRD department and the Private Bar.
The scope of the role is to ensure the successful performance of the IRD and private bar team in many different capacities.
Such as, supervising the daily operation of the 2 departments listed before, assisting with menu planning/updating/accuracy, maintains sanitation, Forbes/LQA and organizational standards.
Assists ordertakers, servers and private bar agents on the floor during meal periods with hands on support, as well as coaching and mentoring.
The IRD Manager strives to continually improve guest and employee satisfaction and maximize financial performance in areas of responsibility and determines training needed to accomplish goals.
ESSENTIAL DUTIES AND RESPONSIBILITIES – (KEY ACTIVITIES) • Ensure the delivery of brand promise, supporting the implementation of the Ways We Work, demonstrating and reinforcing Rosewood Hotels and Resorts, Values and Culture Characteristics • Exercise responsible supervisory behavior at all times and positively represent the F&B management team and Rosewood Hotels & Resorts • Manage team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision, utilizing the standards from LQA and Forbes.
• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure discretion and confidentiality with VIP/SAG guests.
• Preparation of analysis of P&L’s, sales projections and revenue control.
• Ensure all associates are following the Standard Operating Procedures at all times.
• Conducts interviews, hires, training, performance management, and termination of IRD associates.
• Schedule associates and prepare payroll documents to ensure associates are properly compensated.
• Ensure that standards are maintained at a superior level on a daily basis.
• Manage guest relations and ensure guest satisfaction.
• Maintain complete knowledge of: o All liquor brands, beers, wines and non-alcoholic selections available in IRD o The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
o Designated glassware and garnishes for drinks.
o All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices.
o Daily menu specials, 86'd items.
o P.
O.
S.
and manual system procedures.
o Daily house count, arrivals/departures, V.
I.
P.
's.
o Scheduled in-house group activities, locations, and times.
o Correct maintenance and use of equipment.
o All department policies/service procedures.
o Hours of Operation for all F&B Outlets • Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Check storage areas for proper supplies, organization, and cleanliness.
Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment.
Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens required for business and assign staff to transport such to the outlet.
• Develop and update policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
• Excellent ability to handle high profile clientele with confidence and professionalism, responding to customer complaints and resolving them in a way that ensures the customer will return again and ensure that every customer leaves happy • Work closely alongside the F&B director and the director of finance to control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensuring that all IRD and private bar paperwork is completed accurately and on a timely basis including but not limited to: daily sheets, purchase orders, accounts payable, bank deposits and employment-related forms • Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs.
• Support the hotel philosophy concerning hiring, employee relations, disciplinary action, training, counseling, evaluating, etc.
• Is a “brand ambassador” at all times and ensures brand integrity and clarity are always maintained.
• Models the company’s culture, vision, mission, and core values at all times.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Ensure that standards, inclusive of grooming and attire of staff, are maintained at a superior level on a daily basis.
• Maintain effective flow of communication by attending required hotel meetings and conducting daily departmental pre-shift and monthly associate meetings.
• Review sales for previous day; resolve discrepancies with Accounting.
Track revenue against budget.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.
Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled.
Document any tardy or absent employees.
• Coordinate proper breaks for staff.
• Assign work and side duties to staff in accordance with departmental procedures.
Communicate additions or changes to the assignments as they arise throughout the shift.
Identify situations which compromise the department's standards and delegate these tasks.
• Monitor the preparation of station assignments, ensuring compliance to departmental standards.
• Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
Always promote positive guest relations.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.
• Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Check the status of all orders and ensure that they are delivered within designated timelines.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
• Ensure all cashiering procedures are processed in compliance with Accounting standards.
• Ensure all closing duties for staff are completed before staff sign out.
• Conduct formal training program on the required job functions with criteria expected and department orientation with new hires.
Conduct ongoing training with existing staff.
• Provide feedback to staff on their performance.
Handle disciplinary problems and counsel employees according to hotel standards.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Complete work orders for maintenance repairs and submit to Engineering.
Contact Engineering directly for urgent repairs.
• Document pertinent information in department logbook.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
• All other duties as required.
Health & Safety • Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work.
This will include your awareness of any specific hazards at your workplace.
• The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
• Report any defects in the building, plant, or equipment according to hotel procedure.
• Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
• Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.
• Be fully conversant with: o OSHA Regulations o Risk Assessments for your department o Hotel Fire & Bomb Procedures Confidentiality • Whist working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates.
It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates, unless otherwise stated.
Other • Comply and adhere to all Rosewood Hotel Group policies.
• Take on other tasks in addition of the ones stated, in a reasonable framework.
• While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates.
• As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.
REQUIRED SKILLS – General Skills Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills • Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the outlet.
• Thorough knowledge of first-class F & B operations & imported and domestic wines • Demonstrate project management experience in organizing, planning, and executing large-scale projects from conception through implementation.
• Demonstrate experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others.
• Ability to lead a team, flexibility with work schedule.
• Ability to enforce hotel's standards, policies, and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments.
• Ability to direct performance of Outlet associates and follow up with corrections where needed; ability to motivate Outlet associates and maintain a cohesive team.
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.
• Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport hot boxes of food from storage/prep areas to the guest room; ability to work an 8–12-hour shift, 5-7 days per week noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.
Language Required to speak, read, and write English, with fluency in other languages preferred.
Physical Requirements • Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Kitchen Environment- constantly exposed to high cold, slippery surfaces, and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.
Work Management • Ability to manage multiple tasks.
• Can meet deadlines.
• Thinks globally.
People Management Creates work environment that: • Energizes, motivates, and supports employees.
• Foster a climate of open communication, trust, and respect.
• Encourages team behaviour.
• Effectively communicates with all levels.
Other/Attributes • Passionate and dedicated.
• Is patient, yet persistent.
• Culturally aware and sensitive QUALIFICATIONS – • Diploma/Some College or an equivalent combination of education and work-related experience.
• Licenses & Certifications: California Responsible Beverage Service (RBS) Certificate & California Food Handler Card, preferred.
EXPERIENCE – • Minimum three years’ experience as a leader in Food & Beverage • Hotel operational exposure in Food & Beverage • Experience with a luxury or ultra-luxury property.
Rosewood Sand Hill provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
SPECIAL POSITION REQUIREMENTS Rosewood Sand Hill requires all employees to be up-to-date on their COVID-19 vaccination, including receiving a booster if eligible.
Accordingly, applicants will be required to submit proof of vaccination prior to beginning employment, and may only begin employment if fully vaccinated.
In accordance with the law, Rosewood Sand Hill will accommodate applicants and employees who cannot be administered the COVID-19 vaccine for medical or religious reasons, if to do so would not be an undue hardship.
Applicants should contact teresa.
barajas@rosewoodhotels.
com if they have questions about this requirement or wish to request an accommodation under the law.
Pay The salary range for this position is $75,000 to $86,000 annually.
This is the pay range for this position that the Hotel reasonably expects to pay.
This position is eligible for bonus.
Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel luxury experience, location, and education.
About Us About the Company Rosewood Hotel Group, a privately owned company, is one of the world’s leading global lifestyle and hospitality management groups.
It encompasses five brands: ultra-luxury Rosewood Hotels & Resorts®; upper-upscale New World Hotels & Resorts; KHOS, a lifestyle concept by Rosewood; Asaya, an integrated well-being concept; and Carlyle & Co.
, a modern and progressive private members clubs.
About the Hotel Rosewood Sand Hill, a luxury hotel in Menlo Park, California, opened in 2009.
Nestled on 16 acres of pristine property in Silicon Valley, the five-star rated hotel offers a retreat for Bay Area executives and entrepreneurs, as well as local residents and visitors.
The historic California ranch-style architecture melds with fragrant gardens and stunning views of the Santa Cruz Mountains to create a unique atmosphere that appeals to all types of guests.
Rosewood Sand Hill provides 121 guest rooms that are perfect for relaxing or rejuvenating with resort-like amenities and high-quality service.
Guests can indulge at Sense, A Rosewood Spa®, or delight in the freshest local ingredients at Madera Restaurant.
There are many different experiences available at this beautiful property; whether you're looking for a peaceful getaway or a lively place to dine and drink, Rosewood Sand Hill has something for everyone.