What are the responsibilities and job description for the In Room Dining Supervisor position at The Fifth Avenue Hotel?
The Fifth Avenue hotel is seeking an IN ROOM DINING SUPERVISOR to join the team at The Fifth Avenue Hotel.
A realm of imagination created to surprise the senses. The dazzling mirror-clad lobby welcomes you into the enchanting world of The Fifth Avenue Hotel. Whether it’s the visionary design by Martin Brudnizki, a memorable meal in Café Carmellini, our legendary service or a nightcap in The Portrait Bar; every guest will come away with memories to cherish.
The In room dining Supervisor is responsible for answering the IRD phone in a timely and polite manner in order to take a guest's order in accordance with Forbes standards. Upsells sides, desserts and beverages to enhance company profitability. Enters orders into a computerized system. The IRD Supervisor must ensure the accuracy of the order and proper communication to the team, as well as other duties that may be assigned.
Displays a pleasant and cheerful disposition. Able to communicate professionally and effectively with both guests and staff. Must maintain a high level of integrity. Is able to adapt in difficult situations, solve problems and make decisions when necessary. Shows an eagerness and capacity to learn. Can be relied upon to complete tasks.
Ideal candidates possess:
*A minimum of 2 years of experience in a Luxury hotel environment
*A warm and gracious outlook, the ability to create stellar guest experiences.
*A professional and polished approach to leadership.
*Positive attitude and strong work ethic with the mentality of a team player.
*The ability to comfortably lead a team in a busy atmosphere.
*Excellent verbal and written communication skills.
*Skilled with OpenTable and Salido a plus.
*DOH Food Protection certified.
*Available to work late nights, holidays and long shifts if necessary. Must be able to stand and or walk for long periods of time without sitting.
Primary Duties:
• Answer questions on menu selections, and check with kitchen staff.
• Answer guest questions or concerns.
• Place and log call back for IRD order.
• Notify guests and management of delays in service and delivery.
• Managing and meeting timelines on guest or team requests
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Maintain cleanliness of work areas throughout the day.
• Record transaction at time of order.
• Complete all closing reports.
• Develop and maintain positive working relationships with others, and support team to reach common goals.
• Speak with others using clear and professional language, and answer telephones using appropriate etiquette in accordance with Forbes standards.
• Ability to organize and handle multiple tasks at one time.
• Cash handling and proper check opening, input and closing using Salido system.
Benefits:
We offer medical, dental, and vision benefits day of hire for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRi Commuter Benefits, Flexible Spending Account (FSA) for full time employees, and Referral Reward Program.
Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues and major metropolitan sports arenas and airports across New York City, Detroit, Baltimore and Nashville including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red's, Carne Mare, Café Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore, Shinola Hotel, and The Fifth Avenue Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, and two coveted James Beard Foundation awards. To learn more, visit nhgnyc.com or AndrewCarmellini.com.
A realm of imagination created to surprise the senses. The dazzling mirror-clad lobby welcomes you into the enchanting world of The Fifth Avenue Hotel. Whether it’s the visionary design by Martin Brudnizki, a memorable meal in Café Carmellini, our legendary service or a nightcap in The Portrait Bar; every guest will come away with memories to cherish.
The In room dining Supervisor is responsible for answering the IRD phone in a timely and polite manner in order to take a guest's order in accordance with Forbes standards. Upsells sides, desserts and beverages to enhance company profitability. Enters orders into a computerized system. The IRD Supervisor must ensure the accuracy of the order and proper communication to the team, as well as other duties that may be assigned.
Displays a pleasant and cheerful disposition. Able to communicate professionally and effectively with both guests and staff. Must maintain a high level of integrity. Is able to adapt in difficult situations, solve problems and make decisions when necessary. Shows an eagerness and capacity to learn. Can be relied upon to complete tasks.
Ideal candidates possess:
*A minimum of 2 years of experience in a Luxury hotel environment
*A warm and gracious outlook, the ability to create stellar guest experiences.
*A professional and polished approach to leadership.
*Positive attitude and strong work ethic with the mentality of a team player.
*The ability to comfortably lead a team in a busy atmosphere.
*Excellent verbal and written communication skills.
*Skilled with OpenTable and Salido a plus.
*DOH Food Protection certified.
*Available to work late nights, holidays and long shifts if necessary. Must be able to stand and or walk for long periods of time without sitting.
Primary Duties:
• Answer questions on menu selections, and check with kitchen staff.
• Answer guest questions or concerns.
• Place and log call back for IRD order.
• Notify guests and management of delays in service and delivery.
• Managing and meeting timelines on guest or team requests
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Maintain cleanliness of work areas throughout the day.
• Record transaction at time of order.
• Complete all closing reports.
• Develop and maintain positive working relationships with others, and support team to reach common goals.
• Speak with others using clear and professional language, and answer telephones using appropriate etiquette in accordance with Forbes standards.
• Ability to organize and handle multiple tasks at one time.
• Cash handling and proper check opening, input and closing using Salido system.
Benefits:
We offer medical, dental, and vision benefits day of hire for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRi Commuter Benefits, Flexible Spending Account (FSA) for full time employees, and Referral Reward Program.
Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues and major metropolitan sports arenas and airports across New York City, Detroit, Baltimore and Nashville including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red's, Carne Mare, Café Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore, Shinola Hotel, and The Fifth Avenue Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, and two coveted James Beard Foundation awards. To learn more, visit nhgnyc.com or AndrewCarmellini.com.
Salary : $32 - $35