In Room Dining Manager

The role of the In Room Dining Manager

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel's Food & Beverage departments. This position will be primarily responsible for operations of the In Room Dining Department, with supporting role to Banquets, Pool and Winter Dining teams when needed.

Responsible for ensuring that established cultural and core standards are met: long-range strategic planning for outlet operation of the In Room Dining department. 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.

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 and Food & Beverage Leadership Team 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.

Preferred Qualifications and Skills

• College degree preferably specializing in hotel/restaurant management or equivalent experience is required.
• Experience: Two to three years previous experience in management position in Food & Beverage.

Skills and Abilities

• Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
• Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
• Requires ability to operate computer equipment and other food & beverage computer systems.
• Requires reading, writing and oral proficiency in the English language.

Benefits

Some Benefits Four Seasons Hotel Baltimore employees enjoy:

• Annual Salary Range: $79,000 -$83,000. This position participates in an Annual Incentive Program
• Medical, vision and dental insurance
• Complimentary life insurance
• Short-term disability insurance
• Paid time off and holiday
• 401k Retirement Plan
• Exciting training and development opportunities
• Complimentary employee meals
• Complimentary room nights at Four Seasons hotels around the world
• Discounted employee parking
• And Much More!

Miscellaneous

• Work authorization in the United States required. Current Four Seasons managers may qualify for work authorization sponsorship.

The management level for this position is: Operations - Department Head

Under Maryland law, an employer may not require or demand, as a condition of employment, prospective employment or continued employment, that an individual submit to or take a lie detector or similar test. An employer who violates this law is guilty of a misdemeanor and subject to a fine not exceeding $100.