Responsable Room Service

AccorHotel

Reporting to the Director of Food and Beverage, the responsibilities and essential functions of the position include, but are not limited to:

• To consistently offer a professional, friendly and engaging service;
• Lead and manage the service team while ensuring compliance with service standards;
• Manage customer problems and react quickly and professionally;
• To train colleagues and supervisors in the absence of the trainer;
• Balancing operational, administrative and colleague needs;
• Organize departmental meetings at regular intervals;
• Optimize revenue by regularly developing strategies and practices with the Catering team;
• Know the room service menu perfectly;
• Manage the department's budget;
• Comply with policies, procedures and service standards related to points of sale;
• Respect all hygiene and safety policies when handling food and beverages;
• Control sales and invoicing according to the procedures established by the accounting department;
• Manage and limit operational costs;
• Monitor hotel occupancy (number of guests, groups);
• Participate in the Annual Budget of your department;
• Draft and check the orders made for the Service;
• Manage the stock of ordered goods;
• Ensure that all food and beverage payments are fully and accurately invoiced and collected according to established procedures;
• Supervise your team and ensure the smooth running of the service;
• Participate in the recruitment process in collaboration with the F&B Director;
• Control the dress code and appearance of the teams;
• Actively participate in the training of new employees and the continuing education of others (room access procedures, communication with the client, etc.);
• Participate in performance evaluations of subordinates (end of probationary period, annual evaluation);
• Establish and maintain productive and effective relationships with teams, colleagues and superiors;
• Establish staff working hours, leave (vacations, public holidays) and absence sheets (accidents, illnesses, vacations, public holidays, miscellaneous) as well as daily attendance sheets;
• Pass on customer feedback to the Head Chef;
• Supervise all orders;
• Maintain close collaboration with Reception and Housekeeping;
• Check during service that all employees are at their workstations;
• Check with the Order Taker in charge of organizing VIP services that everything is correct and that the various services involved are coordinated.
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