In Room Dining Manager

In Room Dining Manager
- 543363
- Food & Beverage
- Temporary / Seasonal
- Mandarin Oriental Punta Negra, Mallorca

Mandarin Oriental Punta Negra, Mallorca is looking for an **In Room Dining Manager**to join our **Food & Beverage Team.**

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Set against the stunning backdrop of Puerto Portals, Mandarin Oriental Punta Negra pulses with the vibrant spirit of Mallorca. Here, subtle and emotional luxury seamlessly blend with the island’s natural beauty and energy, offering a place where inspiration flows effortlessly. Celebrate the essence of Mallorca through bespoke experiences, dynamic culinary journeys, and rejuvenating wellness - each designed to immerse you in the island’s vibrant atmosphere and extraordinary offerings.

**About the job**

Based at the Mandarin Oriental Punta Negra, Mallorca within the Food and Beverage department, the IRD Manager is responsible for assuming full responsibility of all related operational, administrative and financial aspects of the designated venue.

**As IRD Manager, you will be responsible for the following duties**:

- Oversee all operational and administrative aspects of the outlet as appropriate and be able to prioritize the required level of engagement depending on business volumes and other related parameters.
- Enforce and monitor that all operational standards, as per our policies, SOP and quality measures are in place at all times.
- Supervise the maintenance and cleanliness of all related areas at all times and carry out monthly or more frequent walk-throughs with the respective engineering and housekeeping colleagues and follow up accordingly on the produced reports to achieve an immaculate environment.
- Work closely with the respective Chef de Cuisine to plan menus, prices and promotional events for the outlet in order to maximize revenue generating opportunities in line with market demands.
- Constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Chef de cuisine.
- Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
- Ensure accuracy of all menus: current, spelled correctly, clean and presentable and ascertain menu descriptions are up to date and distributed appropriately
- physical and digital menus.
- Maintain solid records of all Annual Leave and Public Holiday clearance and assure none are accumulated within the outlet.
- Handle effectively any kind of customer complaints being verbal or written.
- Plan and execute special promotional activities for the outlet and plan for festive season events related to the outlet.
- Assist in other outlets if required.
- Attend and participate in all required meetings as scheduled.
- Maintain a clear overview of all POS - point of sales related set ups and carry out regular check on accuracy of all items.
- Monitor the monthly P&L and carry out regular detailed analysis of outlet(s) related financial information.
- Follow all procedures, policies and practices with regards to the Jardine accounting related requirements for the respective outlet(s).
- Observe the competition, current market and international trends, prices with the market and
- Provide leadership, direction and support to all colleagues at any time.
- Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
- Conduct counselling and disciplinary action as appropriate in accordance with the property procedures.
- Prepare a weekly roster to schedule all colleagues effectively to maintain the service standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.
- Hands on monitoring and following through on any requirements of guests
- Ensure customer satisfaction from arrival to departure in accordance to MOHG legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
- Built professional meaningful relationships with our guests
- Create a positive work environment and a climate of enthusiasm.
- Inspire colleagues