In Room Dining Manager - Fairmont Agra

Oversee all in-room dining operations, ensuring seamless service delivery and exceptional guest experiences across all service periods Develop, curate, and manage the in-room dining beverage program, including wine selection, spirits, and premium non-alcoholic offerings Maintain comprehensive wine inventory and cellar operations, implementing proper storage protocols and rotation procedures to preserve product quality Provide expert beverage recommendations and wine pairing guidance to guests, demonstrating extensive knowledge of wine regions, varietals, and production methods Train, mentor, and supervise in-room dining staff and sommelier team members, ensuring consistent service standards and professional development Manage in-room dining budgets, monitor costs, and implement strategies to optimize profitability while maintaining premium service quality Ensure compliance with all alcohol service regulations, licensing requirements, and responsible service practices Utilize beverage management systems, inventory software, and point-of-sale platforms to track stock levels, sales data, and operational metrics Coordinate with kitchen and housekeeping departments to ensure timely and accurate in-room dining service delivery Maintain meticulous records and documentation related to inventory, staff performance, guest preferences, and service incidents Develop and implement staff training programs focused on wine education, service techniques, and guest engagement Monitor guest feedback and satisfaction metrics, addressing concerns and implementing improvements to enhance the in-room dining experience Collaborate with the culinary team to create innovative menu offerings and beverage pairings that complement Fairmont's luxury standards

Minimum 5 years of progressive experience in food and beverage management, with at least 2 years specifically in in-room dining or room service operations Proven expertise in wine and beverage program management, including knowledge of wine regions, varietals, production methods, and food pairing principles Strong leadership and team management experience, with demonstrated ability to train, mentor, and supervise hospitality staff Proficiency with beverage management systems, inventory software, and point-of-sale (POS) platforms Comprehensive knowledge of alcohol service regulations, licensing requirements, and responsible service practices Excellent organizational and time management skills with ability to manage multiple priorities and meet deadlines Strong communication and interpersonal skills with ability to engage guests and staff professionally Budget management experience with demonstrated ability to control costs while maintaining service quality