Job Description
Job Description
JOB DESCRIPTION
PROPERTY:
Shore Hotel
TITLE:
Mini-Bar Attendant ($22.50 per hour)
DEPARTMENT:
Food & Beverage
STATUS:
Non-Exempt, Full Time Regular, Part Time, or On Call
SUPERVISED BY:
Director of Food & Beverage, Food & Beverage Manager, Food & Beverage Supervisor
SUPERVISES:
No supervisory responsibilities
The Mini-bar Attendant position involves properly restocking in-room minibar product inventories, charging guests for products consumed, and maintaining the cleanliness and upkeep of equipment and products.
MINIBAR ATTENDANT:
- Obtains proper information and reports from Opera, as indicated during the training period.
- Ensure the minibar cart is properly restocked to the proper level of capacity to avoid overloading.
- Enters the guest room and takes the consumed items inventory.
- Charges the guest for items consumed using the telephone and dialing the appropriate extension.
- Ensures proper re-stocking, dusting, cleaning, and maintenance of minibars.
- Ensures all in-room minibars are inspected, especially checked out rooms and expected arrivals.
- Keeps track of stayover rooms and inspects them at least every other day, according to consumption.
- Ensures minibars are in good repair, cleaned, and organized.
- Responsible for maintaining minibar product not expired or is not damaged, takes out inventory items within 2 weeks of expiration date, and brings them to the cage assigned for items close to expiring.
- Maintains the minibar storeroom clean and organize a daily basis.
- Ensures product rotation by using the FIFO method
- Ensures all rooms are inspected during the day, including stayovers.
- Refills minibar cart, sweeps the storeroom floors, and brings the trash to the recycle bins daily.
- Sends end-of-day report via email to the Front Desk and Food and Beverage department and prints 2 consumption reports, one for accounting and one for guest services.
- Properly file Communicates work sheets by date, and at the end of the month need to be stored in P2 for an additional 3 months.
- Needs to effectively communicate with Food and Beverage Management about all issues, concerns, or product needs.
- Performs additional duties as requested by the Manager or Supervisor.
- Communicates well with Front Desk, Housekeeping and Food and Beverage.
- Is responsible to follow-up with guest disputed charges to avoid minibar loss revenues.
ESSENTIAL JOB QUALIFICATIONS & COMPETENCIES:
Proven success in the following job competencies:
- Honesty; has honest, direct, and factual communication and actions with internal and external customers.
- Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things.
- Integrity & Loyalty; conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values.
- Humble; conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status.
- Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas.
- Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data.
- Flexible; considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays.
- Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach.
- Interpersonal: Customer focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives;
- Diversity: Strong commitment to diversity and equality in a company culture.
- Communication: Strong communication (verbal and written) and presentation skills.
- Multi-Tasking: Ability to operate under pressure in a fast-paced environment; able to deliver effective results, meet tight deadlines and targets.
EXPERIENCE:
- At least 1 year of experience in customer service in Food & Beverage for a boutique hotel
- Prior hospitality experience preferred
- Must be proficient in Microsoft Word, Excel, PowerPoint, and Outlook with ability to type 35 wpm.
- Experience in Opera helpful.
- Must be flexible schedule and able to workdays, evenings, weekends, and holidays.
EDUCATION:
- Associate’s degree in business, management, or hospitality or related field or equivalent of 1-year relevant work experience required.
WORKING CONDITIONS & PHYSICAL WORK DEMANDS:
- Able to sit and work at a computer keyboard for extended periods of time
- Able to stoop, kneel, bend at the waist, and reach daily
- Able to lift and move up to 25 pounds occasionally
- Regular and on-time attendance is critical
- Ability to stand during shifts
OTHER:
- Other duties as assigned
Note: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job.