MARRAKECH
Plan, organize, control and direct the work of employees in the Room Service & Butler Department while ensuring guest satisfaction. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel's Room Service & Butler Department to ensure that established cultural and core standards are met: long-range strategic planning for outlet operation. Visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for 24-hour a day in-room dining and in-room private bar services. The ability to work closely with the Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef and Sous Chefs to design effective menu and amenity options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments. . Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed. . Work harmoniously and professionally with co-workers and supervisors.
Mes compétences :
Management
Staff Development and Training
SUPERVISOR SKILLS
Opera System
Microsoft Office 2007
Adobe Photoshop
