Key Responsibilities:

• Ensure the highest standard of guest service and satisfaction is consistently delivered.
• Handle guest complaints, feedback, and requests promptly and professionally.
• Maintain set standards for food and beverage quality, service presentation, and hygiene.
• Supervise in-room dining services, coordinating closely with the kitchen. 
• Train, mentor, and supervise team members to uphold excellence in service.
• Conduct regular on-the-job training and daily briefings. 
• Monitor and control expenses, including breakages, linen, and inventory usage.
• Assist in the preparation and monitoring of the outlet’s budget and cost control measures.
• Maintain effective communication with superiors and report any irregularities or staff concerns.