Purpose of Role

1. Key: Accountable to a team or Cttee Reporting line Key Communication Points Membership ofa team or Cttee Dotted line Reporting Role:In-Room Dining Manager Department: F&B Purpose of Role • To manage, lead and motivate an IRD team to provide consistently outstanding service to Hotel Guests. • To develop, implement & monitor IRD & minibar sales, service & operational systems to provide a seamless guest experience and maximise business potential. • To manage guest amenity & mini bar services in guest rooms to enable seamless room turnaround • Act as an ambassador of the Hotel with guests, colleagues & suppliers. Relationships Director Of F&B Leadership Team F&B Manager Core Job Responsibilities • To manage, lead & motivate the IRD team to enhance performance, achieve business goals, financial budgets and service standards • Mentor, train & coach team members – includes day-day coaching & OTJ training & formal training • Manage shift coverage, work load & resource distribution within team • Monitor & evaluate team performance & conduct PDPs for IRD Team Leaders • Interviewing, hiring, induction & succession planning of staff • Manage budget forecast, planning & tracking i.e.: P&L; Capital & Payroll • To develop, implement & monitor appropriate service & performance standards to ensure consistently outstanding guest experience for IRD guests • Develop, implement, train & monitor a policy & procedure manual • Ensure all Brand procedures & day-day performance comply with legislative & hotel guidelines e.g. Health & safety, food handling & hygiene legislation; good HK practice; F&B linen & uniform care • Identify, implement & monitor new standards to enable service excellence • Ensure all team members are enabled to deliver consistently excellent & timely service • To manage, monitor & continually improve IRD service & operational systems to enable seamless guest relations & comply with Hotel guidelines • Develop, deploy & monitor professional guest service systems e.g.: Reservation system; guest records • Manage, implement & monitor an effective billing, cash management & tipping system i.e. • Manage the preparation & provision of amenities in Guest rooms • Oversee the stocking, replenishment & revenue management of in room mini bar services • Proactively monitor & respond to guest comments & feedback • Drive innovation, identify & resolve issues & challenge current procedures to ensure continuous improvement of service & operational standards • To ensure the IRD menu and environment is consistent with a “5 star” establishment in order to meet & exceed guest expectations & maximise business growth • Develop an effective system to ensure all Guest rooms are clear of trolleys, glasses etc in order to facilitate a speedy room turnabout process & clean environment for guests • Compose, review & update menus to reflect Hotel status, industry trends & guest needs • Manage & maintain excellent condition & care of furniture, fixtures & equipment etc • Manage appropriate stocking & usage of linen, glassware, china & silverware • Ensure all team members display excellence in personal grooming & hygiene • To conduct sales & marketing activities in order to drive IRD & Minibar business growth & profit • Contribute to the preparation & implementation of F&B marketing plan • Plan, implement & monitor sales promotions & marketing activities as needed • Manage day-day IRD business to maximise sales • Stay ahead of hospitality market trends & assess competition as needed • To provide effective day-to day communication with guest colleagues & teams • To work across outlets & partner with colleagues to harmonize procedures & share knowledge • To lead & facilitate IRD team meetings • To participate in service team meetings with HK Guests Head Chef IRD Manager Operational Manager Kitchen Team RS Supervisors HK team Scope of Role • Daily judgments to balance business need, guest requirements & cost efficiency for area • This role has additional responsibilities of managing Mini Bar services & provision of amenities in Guest rooms • Requires balancing of resources to work with service teams to facilitate an efficient room turnaround process, whilst also maintaining excellence in In-Room Dining orders and delivery • Responsible for operational profitability of IRD Brand • Accountable for departmental Profit & Loss • Overall IRD operations accountability • Manage, mentor & lead & build capability of Brand team • This role is required to stay abreast of Industry & legislative developments & trends i.e.: • Manage and/or participate in projects • Close collaboration with leadership

2. Reviewed by Line Manager: Date: Approved by HR: Date: Role:In-Room Dining Manager Department: F&B Guideline for Minimum Role Education, Experience, Knowledge & Competencies Education • Preferred CTA & GTT Experience Strong experience in similar position in 5 star establishment • Previous Experience in a leadership role is preferred • Fluent written & verbal English is essential; Second language preferred Functional Knowledge • Sound knowledge of hospitality industry & legislation e.g. Health & safety, licensing; employment law; • Thorough knowledge of F&B best practice, including the traditional service & set up for afternoon tea; classical & modern cuisine & wine, and culinary French • Business acumen, with proven success in Hotel operational, financial & budget management Leadership Competencies • People Management and development • Influence • Communication • Developing relationships • Planning for Action • Analyzing information • Decision Making • Business Development • Drive and resilience Business management • Profitable business • Service Excellence • Quality/Improvement • Employee satisfaction Career Pathways • In Area: F&B Head • Other areas: Manager of another outlet • Dorchester Collection: