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In charge of the In Room Dining Department a team of 15 employees. Monitor daily day to day operation. Train and motivate the team to deliver the best quality service. Handle guests complain and review all feedback.
Make sure all standards are met. Review the Profit & Loss statement every month to achieve the revenue and meet the yearly budget. Work with the Executive Chef to update the menu based on high moving items. Work with Guest Experience to collect guest preferences and create memorable stay. Control breakage. Make sure HACCP guidelines are implemented.