Job Overview
Compensation
Salary
Range $85,000.00 - $90,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Paid Time Off
Dental Insurance
Retirement Plan
Employee Discounts
Professional development opportunities
flexible scheduling
Job Description
The Senior Room Service / Stewarding Manager (Back of House Manager) position is based within a prestigious hotel environment, reporting directly to the Executive Chef and operating as a pivotal member of the Back of House (BOH) department. This establishment is renowned for its commitment to delivering an exceptional guest experience across all facets of hospitality, emphasizing top-notch service quality and operational efficiency. Our hotel blends luxury with attention to detail, ensuring every guest receives personalized and memorable service, particularly in its food and beverage outlets and room service operations. The role of Senior Room Service & Stewarding Manager is integral to maintaining these high standards, requiring a seasoned professional with robust experience in hospitality management and a strong capacity for leadership and operational supervision.
This position is primarily responsible for overseeing and managing the daily activities of the Room Service department as well as the Stewarding team. These teams are critical to the smooth operation of food service delivery within the hotel, both in guest rooms and back of house areas, supporting banquet and event operations as well. The successful candidate must coordinate workflow, monitor staff performance, and ensure adherence to food safety protocols and the hotel’s service policies. Additionally, they are charged with budget oversight, controlling payroll and other controllable expenses to align with financial objectives without compromising service quality.
The manager in this role plays a vital role in scheduling staff effectively to meet operational demands while minimizing overtime and adhering to payroll accuracy. This includes managing cleaning schedules for all BOH and event spaces, as well as maintaining equipment such as dishwashers and burnishes at high operational standards. Leadership qualities such as coaching and counseling employees, fostering a positive work environment, and encouraging open communication with department heads are essential.
Active participation in Food & Beverage meetings including Banquet Event Order discussions and administrative reporting underlines the strategic aspect of this position. Candidates need to bring proven experience managing large teams, ideally with prior exposure to union environments and high-volume luxury hotel settings, including restaurants and banquet facilities. Effective communication skills—both verbal and written—are mandatory, along with a solid understanding of food and beverage cost management, inventory control, and quality assurance.
Physically, the role demands the ability to stand and walk for extended periods, perform bending, stooping, and kneeling, and exert physical force to move carts, furniture, and equipment weighing up to 50 pounds. Sensory capabilities such as keen vision, hearing, smell, and taste are vital to ensuring quality and cleanliness standards are consistently met. This is an on-site position requiring flexible working hours, including mornings, evenings, late nights, and weekends, reflecting the nature of hospitality service around the clock.
In essence, the Senior Room Service & Stewarding Manager role offers an exciting opportunity for seasoned hospitality professionals eager to lead dynamic teams and contribute significantly to the hotel’s reputation for excellence. It caters to individuals who are detail-oriented, proactive, and passionate about delivering unparalleled guest experiences while demonstrating strong operational leadership and financial acumen.
This position is primarily responsible for overseeing and managing the daily activities of the Room Service department as well as the Stewarding team. These teams are critical to the smooth operation of food service delivery within the hotel, both in guest rooms and back of house areas, supporting banquet and event operations as well. The successful candidate must coordinate workflow, monitor staff performance, and ensure adherence to food safety protocols and the hotel’s service policies. Additionally, they are charged with budget oversight, controlling payroll and other controllable expenses to align with financial objectives without compromising service quality.
The manager in this role plays a vital role in scheduling staff effectively to meet operational demands while minimizing overtime and adhering to payroll accuracy. This includes managing cleaning schedules for all BOH and event spaces, as well as maintaining equipment such as dishwashers and burnishes at high operational standards. Leadership qualities such as coaching and counseling employees, fostering a positive work environment, and encouraging open communication with department heads are essential.
Active participation in Food & Beverage meetings including Banquet Event Order discussions and administrative reporting underlines the strategic aspect of this position. Candidates need to bring proven experience managing large teams, ideally with prior exposure to union environments and high-volume luxury hotel settings, including restaurants and banquet facilities. Effective communication skills—both verbal and written—are mandatory, along with a solid understanding of food and beverage cost management, inventory control, and quality assurance.
Physically, the role demands the ability to stand and walk for extended periods, perform bending, stooping, and kneeling, and exert physical force to move carts, furniture, and equipment weighing up to 50 pounds. Sensory capabilities such as keen vision, hearing, smell, and taste are vital to ensuring quality and cleanliness standards are consistently met. This is an on-site position requiring flexible working hours, including mornings, evenings, late nights, and weekends, reflecting the nature of hospitality service around the clock.
In essence, the Senior Room Service & Stewarding Manager role offers an exciting opportunity for seasoned hospitality professionals eager to lead dynamic teams and contribute significantly to the hotel’s reputation for excellence. It caters to individuals who are detail-oriented, proactive, and passionate about delivering unparalleled guest experiences while demonstrating strong operational leadership and financial acumen.
Job Requirements
- Minimum of 4 years management experience in Food & Beverage and/or a luxury restaurant
- Prior experience managing 40+ team members
- Previous experience in a union environment is preferred
- Exceptional verbal and written communication abilities
- Full knowledge of Food, Wine, Inventory Management, and Food & Beverage cost maintenance
- Ability to work flexible hours including AM/PM/Late night/Weekends
- Supervisory experience in a high-volume hotel with both Restaurant and Banquet facilities
- Strong leadership, communication, organizational and computer skills
- College degree preferred
- Must be able to stand and walk for extended periods of time
- Must be able to reach, bend, stoop, and kneel
- Must be able to exert force to push carts, move furniture, and lift heavy objects
- Must be able to operate cleaning equipment such as vacuum cleaners and floor scrubbers
- Must be able to lift and carry up to 50 pounds
- Must be able to handle multiple tasks at once and prioritize workload effectively
- Must have good vision and hearing to communicate with guests and staff effectively
- Must have a good sense of smell to detect any odors or cleanliness issues
- Must be able to taste food and beverages to ensure quality and presentation meets standards
- This is an on-site position only
Job Qualifications
- Minimum of 4 years management experience in Food & Beverage and/or a luxury restaurant
- Prior experience managing 40+ team members
- Previous experience in a union environment is preferred
- Exceptional verbal and written communication abilities
- Full knowledge of Food, Wine, Inventory Management, and Food & Beverage cost maintenance
- Ability to work flexible hours including AM/PM/Late night/Weekends
- Supervisory experience in a high-volume hotel with both Restaurant and Banquet facilities
- Strong leadership, communication, organizational and computer skills
- College degree preferred
Job Duties
- Manage, coordinate, supervise and direct the daily operations of the Room Service Department and Stewarding Team
- Ensure the highest level of service is provided to guests, maintaining the hotel's standards of excellence
- Monitor effectiveness of workflow and sequence of service during service periods and provide hands-on support as and when required
- Control and maintain revenue and payroll budgets and expenses with cost minded organizational skills
- manage food, labor, and other controllable expenses and work to meet profit objectives
- Ensure food safety procedures and guest relation policies and procedures are being executed
- Provide constant coaching and counseling to employees to ensure their capability to meet the needs of the guests and the organization
- Clever scheduling of employees as per operational needs ensuring strict overtime handling and accuracy in payroll execution inclusive of cleaning schedules for all BOH and event spaces
- Responsible for ensuring the availability of resources such as labor, equipment, and products
- Responsible for all front of the house service, to include daily operations, interdepartmental communication, and training of staff
- Attending all F&B meetings inclusive of BEO (Banquet Event Order) meetings
- administrative tasks and reporting
- Confer with department heads concerning banquet arrangements for food service, equipment, and extra employees
- Promote a positive and respectful work environment
- Maintaining a high standard of sanitation throughout the Stewarding areas
- execute and supervise the cleaning of the BOH during and after functions
- Maintaining all equipment to a high standard, i.e.: dishwashers, burnishes, etc., and reporting any maintenance defects
- Coordinate work of employees engaged in activities such as dishwashing, silver cleaning, and storage and distribution of food items and supplies
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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