Food & Beverage Manager – Luxury Room Service Dining

The Room Service Manager is responsible for overseeing all aspects of In-Room Dining operations, ensuring that service, quality, and presentation consistently meet or exceed established hospitality standards.

This leader supports daily operations, drives guest satisfaction, and fosters a collaborative, hands-on culture built on professionalism and excellence.

Key Responsibilities

• Oversee daily In-Room Dining operations to ensure exceptional guest service and adherence to brand standards.
• Lead, train, and motivate staff through hands-on supervision and clear communication.
• Maintain thorough knowledge of all menu items, beverages, and service procedures.
• Monitor guest satisfaction, resolve issues promptly, and promote a positive service culture.
• Manage inventory, ordering, and par levels for all supplies and equipment.
• Coordinate with Culinary, Front Office, and other departments to ensure seamless service.
• Maintain compliance with food safety, sanitation, and liquor regulations.
• Review daily sales, labor, and performance metrics to meet financial goals.
• Schedule and supervise staff to align with business needs and service standards.
• Support team operations during peak periods to uphold service quality.
• Ensure cleanliness, organization, and readiness of all work areas.
• Maintain accurate payroll, scheduling, and operational records.

Team Responsibilities

• Participate in departmental inventories and assist in weekly revenue and labor forecasts.
• Attend operational meetings, tastings, and trainings as required.
• Assist with recruitment, onboarding, and performance evaluation of team members.
• Provide floor support or kitchen assistance as needed during peak periods.
• Maintain organized departmental records and filing systems.

Qualifications

• High school diploma or equivalent; college coursework in hospitality or management preferred.
• Prior supervisory or management experience in food and beverage, ideally within Room Service or luxury service environments.
• Valid food handler and alcohol service certifications.
• Strong communication, organizational, and leadership skills.
• Working knowledge of food and beverage operations, including wine, liquor, and menu presentation.
• Proficiency with point-of-sale systems and property management software.
• Ability to perform basic math for financial tracking and reporting.
• Flexibility to work varying schedules, including nights, weekends, and holidays.

Preferred:

• Experience in high-volume or luxury hotel settings.
• Formal training in wine, spirits, or culinary service.
• Demonstrated ability in suggestive selling and upselling.
• Certification in responsible alcohol service programs..