Assistant In-Room Dining Manager

Job Description

Rixos Qetaifan Island North

Opening in 2023, Rixos Qetaifan Island North will comprise a 345-key hotel, along with a souq encompassing 11,000sqm of leasing space, a beach club, a theme park, and a waterpark. The resort will boast panoramic views of the Arabian Gulf. Rixos plans to provide a platform for showcasing Qatar as a tourism destination. One of the country’s biggest draws will be Qetaifan Island North’s Waterpark attraction. The Icon Tower is the world’s highest tower of its kind, reaching 82 metres.

Asst. In-Room Dining Manager

This position is responsible for the daily management of In-Room Dining, ensuring that the highest standards of In-Room Dining service is provided to the Hotel’s guests.

The Asst. In-Room Dining Manager plans, organizes and direct the overall In-Room Dining operation and administration.

What’s in it for you:

– Be part of a unique and complex resort in Qatar
– Take advantage of opportunities to be recognized for your professional contributions
– Employee benefit card offering discounted rates in Accor worldwide
– Learning programs through our academies
– Opportunity to develop your talent and grow within your property and across the world

What you will be doing:

Operation

– Manage day-to-day operations of In-Room Dining
– Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
– Answer telephone calls according to company’s standards and coordinate all food and beverage orders with the service team
– Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue.
– Supervise team members to ensure that all tasks assigned/required are carried out on time and according to instruction and departmental standards
– Handle guests’ complaints and comments tactfully and efficiently, make effective service recovery if necessary
– Inspect food & beverage quality regularly
– Liaise with stewarding on inventory and breakage contro
– Maintain daily log book with clear and concise information on operations
– Establish guest database with preference records of regular guests
– Implement weekly cleaning and maintenance schedules for operating equipment (trolleys, pantry, etc)
– Check the back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
– Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests