Key Responsibilities:

Operational Leadership

• Oversee the daily operations of the hotel’s Room Service (In-Room Dining) department.
• Ensure timely, accurate, and efficient delivery of food and beverage orders to guest rooms.
• Maintain high standards of service quality, food presentation, and guest satisfaction.
• Coordinate with the kitchen, front office, and housekeeping teams for smooth service flow.

Guest Service Excellence

• Handle special guest requests and resolve complaints or service issues promptly.
• Anticipate guest needs and personalize service to enhance the in-room dining experience.
• Ensure VIP and long-stay guests receive exceptional and consistent service.

Staff Supervision & Training

• Lead, train, and supervise room service staff, including waiters and delivery attendants.
• Schedule and allocate staff shift to ensure adequate coverage at all times.
• Conduct performance appraisals, provide coaching, and motivate the team to achieve departmental goals.

Menu & Service Coordination

• Collaborate with the Executive Chef and F&B Manager to design and update the in-room dining menu.
• Ensure proper knowledge of menu items, promotions, and wine pairings by all room service staff.
• Implement upselling strategies to maximize room service revenue.

Financial & Inventory Management

• Prepare and monitor the room service budget, including revenue forecasts and cost controls.
• Oversee inventory of service equipment, trays, trolleys, and amenities to ensure availability and upkeep.
• Monitor portion control, reduce wastage, and ensure proper billing for all orders.

Health, Safety & Hygiene

• Enforce hygiene, sanitation, and safety regulations in compliance with hotel standards and local laws.
• Ensure proper cleaning and maintenance of in-room dining equipment and service areas.
• Train staff in food safety and occupational health practices.

Reporting & Administration

• Maintain accurate records of daily sales, guest feedback, and service issues.
• Prepare reports on departmental performance, revenues, and expenses for the F&B Manager.
• Participate in departmental meetings and contribute to service improvement initiatives.

Education and Experience

• Diploma or degree in Hospitality Management, Food & Beverage, or related field.
• Minimum 7 years of F&B experience, with at least 5 years in a supervisory or managerial role in room service/in-room dining (hotel experience required).
• Financial acumen with experience in budgeting, revenue management, and cost control.
• Familiarity with POS systems, PMS systems, and Microsoft Office Suite.

Skills and Attributes

• Exceptional interpersonal and communication skills, with fluency in English and preferably one or more additional languages.
• Strong knowledge of F&B operations, service standards, and menu planning.
• Excellent leadership and team management skills, with the ability to train and motivate staff.
• Ability to work under pressure in a fast-paced hospitality environment.
• High standards of personal grooming, professionalism, and attention to detail.
• Flexibility to work shifts, weekends, nights, and public holidays according to operational needs

How To Apply

Interested applicants are required to submit the following documents to dembeshhr@gmail.com by 15 October 2025:
• An updated CV highlighting relevant qualifications and experience.
• At least two recommendations from previous employers in similar work.
• A detailed technical and financial proposal indicating expected annual salary. 
Please note for the successful candidate, Dembesh hotel and apartment will provide salary, incentive, full accommodation, transportation and medical.
When applying please indicate the position you are applying for in the subject line of your email.
DEADLINE FOR APPLICATION 15 OCTOBER 2025