ROOM SERVICE MANAGER Four Seasons Hotel

1. Select, train, evaluate, plan schedules and ensure high employee performance and PB, motivate, coach, and discipline

all employees in the Hotel s In-Room Dining Department to ensure that established cultural and core standards are

met: long-range strategic planning for outlet operation.

2. Plan schedules & ensure high employee performance.

3. Supervise the In-Room Dining operation as well as the Private Bar activities and its respective employees inclusive of

managers.

4. Be creative when setting up guest room amenities.

5. Ensure attractive presentations and non-obtrusive service are delivered within guest rooms, inclusive of age

appropriate items readily available.

6. 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.

7. 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.

8. Work closely with the 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.

9. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory

and cash control.

10. Observe physical condition of facilities and equipment in the guest rooms and make recommendations for corrections

and improvements as needed. Inspect guest rooms for spot checks on private bar set ups and amenity deliveries as

well as random quality checks to build guest loyalty in return.

11. Comply with Four Seasons Category One and Category Two Work Rules and Standards of Conduct as set forth in

EmPact.

12. Work harmoniously and professionally with co-workers and supervisors.

13. Assist with the service of food & beverage to guests.

14. Assist with the cleaning of operational areas.

15. Assist with private bar operation as well as in-room amenity deliveries/set up.

16. Create and implement plans to correct problems identified in operational surveys, such as Employee Engagement

Survey (EES), Coyle, LQA etc.

17. Be able to understand and conduct departmental Profit & Loss (P&L) statements and justify related expenses on a

monthly basis.