The In-Room Dining Executive is responsible for providing prompt and professional F&B service to Hotel's guests and assisting the management of all aspects of the In-Room Dining, in accordance with operation standards. Assist to implement and maintains a service and management philosophy, which serves as a guide to respective staff.

Outlet Operations

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operations.

• Assist management to supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.

• Take and record in-house VIP, Anniversary and special occasion guests in accordance to departmental standards. Confirm amenities with Chef & Guest services team on a daily basis and record to post accordingly.

• Take food and beverage orders via HubOS according to guest's requirements and preferences.

• Deliver food & beverage services in accordance to departmental standards and procedures.

• Ensure that all food & beverage are serve according to LQA service standard.

• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full.

• Remember individual guest's names and their preferences to extend a personalized service.

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition

• Handle guests' complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management