Lead, mentor and inspire the In-Room Dining & Mini Bar team to deliver exceptional service.
Ensure all guest interactions areseamless, personalized and reflective of Rixos' luxury standards.
Oversee daily operations, including service flow, staffing, menu execution and presentation.
Create memorable experiences for VIP and high-profile guests, anticipating their needs with warmth and discretion.
Monitor guest feedback and proactively resolve service opportunities.
Drive team performance through coaching, development and leading by example.
Manage Mini Bar stock, inventory, revenue controls and departmental costs.
Work collaboratively with Culinary, Front Office, Housekeeping and wider F&B teams.
Ensure compliance with food safety, hygiene, WHS and hotel standards.
Identify opportunities to improve guest satisfaction, operational efficiency and commercial performance.
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