KEY RESPONSIBILITIES
Service Excellence & Quality Compliance
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Luxury Standards: Guarantee flawless, timely, and refined in-room dining service across all 61 suites and 3 private villas, in strict alignment with Fouquet’s and Barrière Group luxury standards.
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Hygiene & Safety: Ensure strict compliance with Greek health and safety regulations (HACCP) and international food safety standards across the entire department.
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Quality Control: Supervise the immaculate presentation of trays, trolleys, and in-villa table setups before they leave the service area. Conduct daily briefings to ensure seamless communication between the kitchen and the Room Service team.
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Guest Experience: Personalize the in-room dining experience according to guest preferences, anticipate their needs, and handle special requests or complaints with absolute grace and diplomacy.
Minibar & Inventory Management
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Minibar Operations: Oversee the complete minibar operation across all suites and villas, ensuring daily replenishment, strict quality controls, and immaculate cleanliness of the setups.
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Stock & Cost Control: Manage minibar inventories, monitor expiration dates, and place orders in compliance with Group policies to minimize losses and maximize profitability.
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Billing Accuracy: Partner with the Front Office team to guarantee precise and timely billing of minibar consumption upon guest departure.
Operational & Team Leadership
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Talent Development: Assist to recruit, train, schedule, and manage the room service servers and order-takers.
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Daily Operations: Optimize staffing schedules based on occupancy levels; coordinate efficiently with the Head Chef and Front Office teams to anticipate VIP arrivals or late-night room service demands.
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Profitability: Assist to maximize department revenue through strategic upselling and rigorous management of inventories, operating equipment, and chinaware breakage.