Assistant Room Service Manager - The Lake Como EDITION - season 2026
- Como
- Tempo indeterminato
- Part time
- High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Administered property policies fairly and consistently.
- Communicates areas in need of attention to staff and follows up to ensure follow through.
- Supervises daily shift operations and ensures compliance with all Room Service policies, standards and procedures.
- Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Ensures and maintains the productivity level of employees.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- Celebrates successes and publicly recognizes the contributions of team members.
- Communicates performance expectations in accordance with job descriptions for each position.
- Ensures that regular on-going communication is happening with employees to create awareness of business objectives, communicate expectations, recognize performance and produce desired results.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Observes service behaviors of employees and provides feedback to individuals.
- Strives to improve service performance.
- Supervises service behaviors of employees and provides feedback to individuals.
- Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
- Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels
- Interacts with guests, via phone or by accompanying server during meal delivery, to obtain feedback on quality of product, service levels and overall satisfaction.
- Sets a positive example for guest relations.
- Handles guest problems and complaints.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
- Supports a departmental orientation program for employees to receive the appropriate new hiring training to successfully perform their job.
- Trains staff and monitors adherence to all cash handling and credit policies and procedures.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluates results to choose the best solution and solve problems.
- Recognizes good quality products and presentations.