Outlet Manager - In-Room Dining

About the role

Park Hyatt Dubai is looking for an Outlet Manager for its in-room dining outlet. The role manages the complete in-room dining experience, from order placement and preparation coordination to delivery, presentation, clearance and guest follow-up, ensuring discreet, timely and personalized service across guest rooms, suites, residences and VIP amenities while driving revenue.

Key responsibilities

• Oversee daily in-room dining operations: order taking, preparation, delivery, presentation, billing and clearance across all meal periods, within set service times and to the required standards.
• Monitor telephone and digital order-taking, menu knowledge, guest preference recording and communication.
• Coordinate with Culinary on preparation times, menu availability, special requests, dietary needs and food allergies.
• Deliver and present orders in rooms and suites with correct table setup, service sequence and personalized interaction.
• Train and coach the team in order taking, telephone etiquette, menu knowledge, upselling, tray and trolley presentation and service standards.
• Manage VIP amenities, welcome arrangements, special occasions and private dining requests.
• Keep in touch with Front Office, Guest Relations, Housekeeping and Culinary on arrivals, VIPs and special requirements.
• Drive revenue through suggestive selling, menu recommendations and seasonal promotions; monitor volumes, delivery times, feedback, revenue, labour costs and expenses.
• Plan staffing levels and duty schedules according to occupancy, demand forecasts and VIP movements.
• Resolve order delays, quality issues, billing discrepancies and guest complaints, and ensure equipment and supplies are clean and maintained.
• Ensure compliance with food safety, hygiene, HACCP, allergen management, billing, cash handling and minibar coordination.

Required profile

• Bachelor's degree or diploma in Hospitality Management, Food and Beverage Management or a related discipline.
• Minimum 3-5 years of F&B service experience, including supervisory or management experience in in-room dining in a luxury setting.
• Proven leadership in team training, performance management, workforce planning and service-quality improvement.
• Strong commercial awareness: revenue generation, labour productivity, cost control, budgeting and inventory management.

Required skills

• Excellent communication, organization, guest relations and problem-solving skills.
• Proficiency in POS and hotel management systems preferred.