In Room Dining Supervisor at Madeline Hotel and Residences Auberge Resorts Collection

Austin, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Jan, 26

Salary

0.0

Posted On

02 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food & Beverage Service, Cost Control, Labor Control, Maintenance, Merchandising, Accounting, Computer Proficiency, Team Leadership, Public Relations, Complaint Handling, Wine Knowledge, Inventory Control, Scheduling, Operational Coordination, Guest Service, Attention to Detail

Industry

Hospitality

Description

Job Description In the role of In-Room Dining Supervisor the primary goal is to ensure an outstanding and memorable in room dining experience for each guest and providing developmental supervision to the team. Responsibilities include overseeing daily operations, maintaining knowledge of all menu offerings and quality standards, and providing guidance to the team. The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts Ability to carry out the duties of an In Room Dining Server as needed to contribute to a team oriented atmosphere Ensure quality and timeliness of all food items, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control Attend regular operational meetings to ensure effective coordination and cooperation between departments Observe physical condition of facilities and equipment in the In-Room Dining area and make recommendations for corrections and improvements as needed Qualifications One to two years previous experience in a Food & Beverage position, preferably in a luxury setting. Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting. High level of computer proficiency and willingness to learn other food & beverage computer systems Must meet the minimum age requirements for food and alcohol service. Ability to work a flexible schedule, including weekends and holidays, according to department needs. Ability to obtain relevant state and local government certifications, such as food handlers certificate or alcohol training certifications, as applicable to the position. Ability to lift 30lbs Additional Information Auberge Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit auberge.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @Auberge and #AlwaysAuberge. 4100 Red River Holdings LLC is an Equal Opportunity Employer, M/F/D/V. 4100 Red River Holdings LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, 4100 Red River Holdings LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

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Responsibilities

The In-Room Dining Supervisor is responsible for ensuring an outstanding in-room dining experience for guests while providing developmental supervision to the team. This includes overseeing daily operations, maintaining knowledge of menu offerings, and handling guest complaints and special requests.