Room Service Supervisor - Marriott Virginia Beach Oceanfront

Manage and operate accurate and timely Room Service set-up, delivery and retrieval of all food and beverage orders to guest rooms in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures, and federal, state and local regulations, while meeting/exceeding financial goals. Responsible for the Day to Day planning and managing for Room Service including proper staffing levels. Must be knowledgeable of promotional ideas and procedural changes. Manage within forecasts, monitors and controls budget guidelines for the various outlets

Level One

• Manage the Human Resources in Room Service in order to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance and resolve problems, provide open communication and recommend discipline and termination, as appropriate
• Manage and operate within the Room Service budget and it’s components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service
• Execute company Room Service programs and manage the operations of Room Service to ensure compliance with and SOPs, safety regulations and all other federal, state and local regulations and to ensure an optimal level of service, quality and hospitality are provided to the guests. Take full ownership of the shift as Shift Leader of Room Service. Will maintain standards as directed by the Director of Outlets
• Execute, recommend and manage the implementation of promotions, displays, buffet presentation and other ideas within corporate guidelines to capture more in house guests and a larger share of the local market
• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects
• Perform special projects and other responsibilities as assigned
• Execute and promote an Accident Prevention Program to minimize liabilities and related expenses
• Monitor and control the maintenance/sanitation of Room Service areas and equipment to protect the assets, comply with regulations and ensure a safe work environment
  
  
  

TypeQualificationEducationHigh School Diploma PreferredExperiencePrevious restaurant supervisory experience or experience as a Lead Trainer or Shift LeaderSkillAdvanced knowledge of principles and practices within the Restaurant/ Hospitality profession. This includes experiential knowledge required for management of people, complex problems and food and beverage managementSkillMust possess the ability to investigate and analyze current activities or information and make logical conclusions and recommendations.SkillAbility to make occasional decisions which are generally guided by established policy and proceduresSkillSupervisory/management communication skills are requiredSkillHave the ability to operate the latest relevant computer software programs