In Room Dining Supervisor

Rixos Premium Dubai JBR Main Duties and Responsibilities Lead, mentor and inspire the In-Room Dining & Mini Bar team to deliver exceptional service. Ensure all guest interactions are seamless, 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.

Proven experience in premium or luxury F&B operations, ideally within a five-star environment. Previous leadership or supervisory experience with a passion for developing and inspiring teams. Strong knowledge of wine, champagne, beverage operations, stock control, revenue reconciliation and POS systems. A genuine passion for personalised guest service with the ability to create memorable experiences. Confident in handling guest requests and challenges with elegance, discretion and professionalism. Warm, adaptable and dependable, with a strong eye for detail and presentation. Ability to work a rotating roster, including weekends and public holidays. Current RSA certificate. Full Australian working rights.

Lead, mentor and inspire the In-Room Dining & Mini Bar team to deliver exceptional service. Ensure all guest interactions are seamless, 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.