The Mini Bar Attendant is responsible for the daily inventory, restocking, rotation, and billing accuracy of in-room refreshment centers across luxury guest rooms and residential condominium units participating in a hotel rental management program (RMA).
Responsibilities
Inspect, inventory, and restock all in-room minibars, snack displays, and specialized beverage centers according to exact brand standards and property par levels.
Monitor expiration dates meticulously, applying First-In, First-Out (FIFO) rotation principles to all perishable items, snacks, spirits, and specialty beverages.
Ensure mini-fridge interiors, glass doors, and refreshment trays are spotless, odorless, and operating at optimal cooling temperatures.
Record all consumed items instantly and accurately into the property management system (e.g., Opera Cloud, Micros POS) via handheld inventory devices or terminals to ensure seamless guest and owner folio billing.
Investigate and report any unaccounted missing items, damaged stock, or billing discrepancies immediately to the Assistant Director of Finance and Front Office management.
The Overnight In-Room Dining (IRD) Server is responsible for delivering luxury culinary experiences directly to guest rooms and private residential condominiums during the late-night and early-morning hours.
Responsibilities
Assemble, inspect, and deliver overnight food and beverage orders using upscale trays or heated IRD trolleys garnished with fine linens, silverware, and proper condiments.
Set up the meal discreetly within the guest room or residential suite according to luxury hotel standards, offering to open wine bottles, uncover dishes, or adjust room lighting and climate controls.
Conduct regular floor sweeps to retrieve soiled IRD trays, carts, and glassware from guest hallways and service landings in a quiet, timely manner.
Exercise absolute professionalism, privacy, and polite etiquette when accessing occupied guest rooms or resident homes during late-night hours.
Answer overnight room service phone calls, take accurate orders, accommodate special dietary requests, and upsell premium beverages or desserts.
Requirements
Nice to have: luxury hotel experience
Nice to have: upscale restaurant experience
Nice to have: high-end resort room service experience
Lead and manage all aspects of Food & Beverage operations at The National, ensuring high standards in guest experience, financial performance, and staff development.
Responsibilities
Maintain P&L authority in partnership with Property Controller, Executive Chef, and General Manager
Manage reservation system, staff scheduling, and attendance notices
Facilitate staff briefings prior to shifts
Identify and hire talent, interview, onboard new associates
Monitor and train staff performance, conduct evaluations
Requirements
Hotel and Restaurant Administration degree from an accredited institution or equivalent experience and training in the food and beverage industry
Nice to have: previous experience in a senior leadership role in a fine dining environment
Responsible for professionally answering and directing all internal and external calls, handling guest requests, and ensuring timely communication between hotel departments.
Responsibilities
Answer the phone and push-to-talk radio with a smile in your voice, greeting both internal and external guests warmly while meeting all reasonable requests.
Direct phone calls to the appropriate personnel.
Maintain communication with associates from other departments to ensure timely and accurate delivery of guest requests.
Handle guest scenarios and follow up on all guest requests and concerns, adhering to the service recovery process.
Respond effectively to emergency situations and system alarms, maintaining a calm composure, contacting appropriate management, and following established procedures.
The Food & Beverage Supervisor leads daily Food & Beverage operations across room service, restaurant and bar outlets, ensuring the consistent delivery of luxury lifestyle service.
Responsibilities
Lead pre-shift briefings covering daily specials, VIP arrivals and operational goals.
Supervise restaurant, bar and room service operations during shifts.
Resolve guest concerns and implement effective service recovery solutions.
Train and onboard new team members on brand standards and compliance requirements.
Perform opening and closing procedures, including cash reconciliation and facility checks.
Requirements
Level 2 or Level 3 Food Safety certification
Personal License holder or willingness to obtain one
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