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In Room Dining & Pool Operations Manager
In Room Dining & Pool Operations ManagerRosewood Mansion on Turtle Creek • Dallas, TX, US
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In Room Dining & Pool Operations Manager

In Room Dining & Pool Operations Manager

Rosewood Mansion on Turtle Creek • Dallas, TX, US
15 hours ago
Job type
  • Full-time
Job description

In Room Dining & Pool Operations Manager

Join to apply for the In Room Dining & Pool Operations Manager role at Rosewood Mansion on Turtle Creek

Under the direct supervision of the Assistant Director of Food & Beverage is responsible for the management of all aspects of In-Room Dining and seasonal Pool operations functions, in accordance with hotel standards. The Food & Beverage Manager directs, assists, implements, and maintains a service and management philosophy of exceptional guest service.

Essential Duties and Responsibilities – (Key Activities)

  • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
  • Provide exceptional service and ensure guest satisfaction with dining experiences.
  • Manage a team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision.
  • Maintain complete knowledge of :

All liquor brands, beers and non-alcoholic selections available in IRD

  • The particular characteristics and description of every wine / champagne by the glass and major wines on the wine list.
  • Designated glassware and garnishes for drinks.
  • All menu items, preparation method / time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
  • Daily menu specials, 86'd items.
  • Dining room and Pool layout, table / seat / station numbers, proper table set-ups, room and area capacity, hours of operation, price range and dress code.
  • P.O.S. and manual system procedures.
  • Daily house count, arrivals / departures, VIPs. SAGs
  • Scheduled in-house group activities, locations and times.
  • Correct maintenance and use of equipment.
  • Forbes, LQA and Rosewood Brand standards
  • Maintain complete knowledge and strictly abide by state liquor regulations, particularly prohibiting service to minors, intoxicated persons, and drunk driving.
  • Be familiar with all hotel services / features and local attractions / activities to respond accurately to any guest inquiry.
  • Ensure compliance with departmental and hotel standards of cleanliness, organization, and guest service.
  • Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any deficiencies.
  • Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items for anticipated business.
  • Monitor and maintain cleanliness and working condition of departmental equipment, supplies, and work areas.
  • Review sales from the previous day; resolve discrepancies with accounting and track revenue against budget.
  • Prepare weekly work schedules according to labor standards and forecasts, adjusting as needed to meet business demands.
  • Manage and approve void checks per accounting procedures and assist servers with problem payments, ensuring all cashiering processes follow accounting standards.
  • Run system-closing reports and ensure all server checks are closed before signing out.
  • Prepare and submit daily / weekly payroll and tip distribution records.
  • Contribute proactively to the outlet's financial success by analyzing profit and loss statements to help drive top-line revenue and control costs.
  • Manage guest relations and ensure guest satisfaction.
  • Anticipate guests' needs, respond promptly, and acknowledge all guests, regardless of time or business level. Always promote positive guest relations.
  • Be familiar with all hotel services, features, and local attractions to respond accurately to guest inquiries.
  • Monitor and handle guest complaints following set procedures to ensure guest satisfaction.
  • Exhibit a friendly, helpful, and courteous manner when dealing with guests and employees.
  • Manage and direct all F&B associates within the department.
  • Interview, hire, and onboard all new associates.
  • Conduct 30-, 60-, and 90-day reviews, as well as end-of-year performance appraisals.
  • Provide performance feedback, handle disciplinary issues, and counsel employees per hotel standards.
  • Conduct a daily pre-shift meeting with staff to review all pertinent information for the day's business.
  • Attend daily and weekly division and hotel meetings and relay relevant information to the team.
  • Inspect grooming and attire of staff and rectify any deficiencies.
  • Coordinate proper breaks for staff and ensure staff adhere to schedules, documenting lateness or absences.
  • Conduct formal training programs for new hires, and ongoing training with existing staff.
  • Monitor staff performance in all service and job functions, ensuring procedures meet departmental standards; rectify deficiencies.
  • Assign work and side duties per departmental procedures, communicating changes as needed throughout the shift.
  • Check the pick-up station and side stations, ensuring cleanliness, stock, and organization.
  • Inspect table setups in all outlets for cleanliness and order, directing personnel to rectify issues.
  • Anticipate heavy business times and organize procedures to manage extended wait times.
  • Foster a cooperative working climate, promoting productivity and employee morale.
  • Create and maintain positive collaboration between outlets, vendors, and corporate / ownership teams.
  • Contribute proactively to the outlets' marketing and programming by creating marketing plans, programming calendars, and holiday offerings.
  • Complete maintenance work orders and submit them to Engineering, contacting them directly for urgent repairs (email + KnowCross).
  • Inspect, plan, and ensure all materials and equipment are ready for service; rectify deficiencies.
  • Lead the planning and execution of any projects as outlined by the Executive Assistant Manager - Food & Beverage.
  • Ensure all closing duties for staff are completed before they sign out.
  • Document pertinent information in the department logbook.
  • Complete all paperwork and closing duties in line with departmental standards.
  • Periodically check with the Front Desk for updates on house count and arrivals.
  • Work closely with the Food & Beverage Heads of Departments.
  • Participate in weekly labor meetings and confidently analyze and discuss labor.
  • Assist outlets' associates and other managers with job functions to ensure optimal guest service.
  • All other duties as required.

    • Note : This refined description removes boilerplate or unrelated listings and focuses on the responsibilities and standard expectations for the role.

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