ABOUT US

InterContinental Hotels & Resorts has delighted luxury travelers since 1946, serving as a meeting place for heads of state, a setting for world-changing speeches, and the impetus for some of the most famous love stories of all time.
The brand has become synonymous with bold exploration, travel, and cultural discovery. The InterContinental The Red Sea Resort exemplifies these attributes. Set within one of the world’s most ambitious luxury tourism developments amidst an archipelago of over 90 pristine islands, the hotel offers guests sweeping views of the ocean and a discreet barefoot luxury immersed in nature experience.
Each of the resort’s 210 sea-facing rooms provides immediate beach access; allowing guests to step out on to the sands of the Red Sea from the terrace. Moreover, the resort features seven different gastronomic experiences, sprawling pools and recreational facilities, a spa, a health club and curated meetings and events spaces for leisure, business travelers and groups.
With the worldliness that travel brings, every stay will take your imagination to places you’d never expect!

• Effectively manage the room service operation by implementing the following:
• Oversee the service and correct where targets are not reached
• Enforce shift hand over procedures
• Enforce correct bill paying procedures
• Conduct effective shift briefings ensuring all colleagues are aware of VIPs, special occasions, daily specials; emphasis on up-selling certain products etc.
• Encourage and motivate colleagues to provide optimum service during all shifts
• Share recommendations and guest comments to Chef and Food & Beverage Director / Assistant Food & Beverage Manager to reflect current customer profile
• Manage special amenities and special events
• Anticipate market changes and review operations when necessary
• Manage customer database and utilise it effectively
• Actively pursue cost saving measures
• Recycle wherever possible
• Manage wage and beverage cost
• Maintain a well-organized stock control
• Analyze statistics and change your operations to reflect customer preferences
• Mix your own shift hours to ensure you know what is happening in your department at all times (i.e. nights, days, week-ends and during the week, break, lunch and evening shifts)
• Conduct monthly colleagues meeting to ensure all management projects, policies, new product, colleagues’ movements etc. are notified and documented. During this time, encourage comments and ideas from colleagues for the interest of the room service department
• Enforce cleanliness of Room Service area and kitchen equipment and maintenance
• Make conversation to guests during their order and find out their likes and dislikes as well as building rapport
• Maintain good relations with other members of Food and Beverage including Kitchen, Stewarding and Service Operations
• Actively participate in departmental training and give support and feedback
• Ensure sufficient operational equipment and linen
• Handle guests’ complaints professionally
• Report and document every single glitch in food and beverage immediately, to superiors, Executive Chef and other related Managers