In Room Dining Supervisor

As an In-Room Dining Supervisor at Hotel Jerome, your main responsibilities include overseeing daily operations to ensure seamless service, handling incoming calls and placing orders, and providing real-time support to team members. You'll be instrumental in maintaining the highest quality of food and beverage offerings and ensuring that guest requests are met promptly. Being visible in the dining operation and actively addressing guest concerns are also key parts of the role, ensuring every diner feels valued.

To qualify for the In-Room Dining Supervisor position at Hotel Jerome, candidates should have one to two years of experience in a Food & Beverage role, preferably in a luxury setting. A solid understanding of food and beverage service, professional knowledge of PMS systems such as Opera, and inventory management skills are essential. Additionally, having the ability to lift 30lbs and meeting the minimum age requirements for serving food and alcohol are necessary for this role.

The In-Room Dining Supervisor position at Hotel Jerome offers a comprehensive benefits package which includes paid time off, sick and safe time, and healthcare plans such as Medical, Dental, and Vision. You will also get access to a 401(k) plan with employer contributions, flexible spending accounts, and employee assistance programs. Discounts for stays at Auberge Resorts properties are additional perks that come with the role.

At Hotel Jerome, maintaining the highest standards of quality and timeliness in food service is paramount. As the In-Room Dining Supervisor, you will ensure that all food items are served promptly and in optimal condition. This involves regular communication with the kitchen and front-of-house team, conducting monthly inventories, and managing high standards in service. Your leadership will be pivotal in ensuring the team is well-prepared and that all guests receive a special dining experience.

The work environment for an In-Room Dining Supervisor at Hotel Jerome is dynamic and fast-paced, reflecting the vibrant atmosphere of Aspen. You will work closely with a talented team of food service professionals, and the role requires strong leadership and communication skills. You can expect to engage with guests personally to provide top-notch service, as well as collaborate with various departments to enhance the overall guest experience.

As an In-Room Dining Supervisor, I believe in a collaborative leadership style, where I actively engage with my team and encourage open communication. This allows everyone to share ideas and contribute to decisions, ensuring that all team members feel valued and empowered to perform their best.

Absolutely. In one instance, a guest was unhappy with a delayed order. I listened to their concerns, apologized sincerely, and offered a complimentary item while ensuring their order was expedited. This approach helped restore their trust and resulted in positive feedback on our service.

I ensure quality by conducting regular checks on food presentation, taste, and temperature. I also maintain communication with the kitchen staff about menu changes and ingredient freshness, and regularly train my team on service standards and protocols.

I motivate my team by recognizing their hard work and achievements, whether through informal praise or formal rewards. Additionally, fostering a supportive environment and providing opportunities for training and advancement are key to keeping team morale high.

I have always admired Hotel Jerome’s rich history and commitment to exceptional service. Being part of an iconic establishment in Aspen that values both its heritage and modern customer experience is a unique opportunity that excites me.

During peak times, I prioritize tasks based on guest needs and the flow of service. I ensure clear communication with my team, delegate responsibilities effectively, and remain adaptable to tackle unanticipated challenges that may arise.

I have extensive experience with POS systems, particularly Opera, which I’ve used for processing orders and managing payments. Additionally, I’m familiar with inventory management techniques to monitor stock levels and ensure timely ordering to prevent shortages.

I handle stress by maintaining a focused and calm demeanor, which helps to set the tone for my team. I also practice time management and ensure I take brief moments to reset when things get overwhelming.

My approach to training new team members involves a mix of hands-on demonstrations and pairing them with experienced staff for mentorship. I ensure they understand our service standards and feel supported throughout their training process.

I stay informed about trends by reading industry publications, attending food expos, and networking with other professionals. This passion for learning ensures I keep our menu and service fresh and aligned with current standards.