Team Leader - In Room Dining

Team Leader - In Room Dining at Rosewood Abu Dhabi. Responsible for supervising, training, and inspecting the performance of in room dining associates and Employee Dining Room attendants to ensure hotel standards.

• Support the IRD/MyRestaurant manager with day to day operations of both entities.
• Maintain full knowledge of departmental policies, service procedures, and standards.
• Ensure standards are maintained at a superior level daily.
• Supervise associates in maintaining cleanliness, orderliness, and sanitation of all areas during their shift.
• Check condition of coffee, tea, water machines and their content and cleanliness; make hourly supervision of all Employee Dining Room areas; inspect the area for cleanliness, working condition, and proper furniture/equipment set up; rectify any deficiencies.
• Assist in implementation of Employee Dining Room Rules and Regulations and F&B policies and procedures on proper handling of all equipment.
• Conduct monthly inventory of operating equipment and utensils.
• Conduct daily briefing for attendants on shift; handle log book; ensure all attendants reported to work; document any late or absent cases; inspect grooming and attire of internal guests; rectify deficiencies.
• Communicate effectively with kitchen, internal guests, stewards, and all internal guests.
• Participate in all meetings and activities involving IRD and Employee Dining Room.
• Check storage areas for proper supplies, organization, and cleanliness; complete requisition for additional supplies needed and submit to purchasing system; ensure agreement of delivery times, amounts, and special arrangements.
• Inspect table set ups; check for cleanliness, neatness, and agreement with group requirements and departmental standards; rectify deficiencies; ensure replenishment of items on timely manner.
• Have thorough knowledge of all IRD menu items and guide and support IRD associates with menu knowledge.
• Train IRD associates regarding Rosewood brand and LQA standards; support IRD manager with training efforts.
• Support and supervise order taker team to ensure standard procedures are executed in line with IRD service standards.
• Ensure associates deliver orders correctly and in a timely manner; actively support delivery efforts.
• Conduct occasional counts of MyRestaurant guests and communicate back to Chef De Cuisine and Director of Human Resources.
• Observe internal guests' reactions and confer frequently with attendants to ensure service satisfaction; anticipate guests' needs, respond promptly and acknowledge all guests.
• Monitor and handle guest complaints following the six step procedures and ensuring guest satisfaction.
• Provide feedback on internal guests' performance to manager; report disciplinary problems; participate in counseling as needed; foster a cooperative working climate, maximizing productivity and associates' morale.
• Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.
• Be fully conversant with all aspects of the Micros POS system.
• Adhere and enforce policies and procedures regarding cashiering, cash/credit card handling and discount/void procedures.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Inspect all set up and rooms for next day work.
• Maintain and comply with brand and LQA standards.
• Continuously support direct supervisor assuring service complies with Brand and LQA standards.
• Assure knowledge of both brand and LQA standards.
• Take ownership to represent the brand by applying brand standards at every occasion.
• Carry out all other duties and responsibilities as assigned.

• Experience: Previous Food & Beverage experience in In Room Dining and restaurant operation is required.
• Education: High school diploma.
• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow up; clear thinker, calm under pressure, resolve problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Technical Skills: Ability to understand guests' service needs; be well organized; maintain concentration and think clearly when providing service to guests within any given period of time; focus on details; suggestively sell menu items, beverages and wines; input information into P.O.S. system; coordinate and timing while serving orders quickly; physical effort in transporting food and beverage guests; endure abundant physical movements throughout the work areas.
• Language: Required to speak, read and write English.
• Physical Requirements: Must be able to exert physical effort in transporting 40 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times, and satisfactorily communicate with guests and co workers to their understanding.
• Licenses & Certifications: None required.