Room Service Manager

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Room Service Manager, you’re not just managing daily operations for one of our hotel dining outlets – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

What It Takes to Make the Stay

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.  

• Bachelor's Degree in Hospitality Management, Hotel Administration, Business Administration, Tourism, or a related field.

• Additional training or certifications in Food & Beverage Management, Restaurant Operations, or Guest Service Management is desirable.

• Specialized training in Food Safety and Hygiene (ServSafe or equivalent)                                                                                                                                             

• Minimum 3 years of experience in Food & Beverage operations within the hotel industry.

• Minimum 2 years of supervisory or management experience leading service teams.

• Previous experience in Room Service / In-Room Dining operations is highly desirable.

• Proven experience in guest service, operational management, and service quality standards.

• Experience in cost control, inventory management, and operational budgeting.

• Proficiency in hotel PMS and POS systems.

Here's what you'll do during a typical day:

• Lead daily operations: Manage outlet operations, including guest service standards, product quality, inventory, cost controls, profitability, marketing, budgeting, and enforcing policies and procedures
• Deliver exceptional guest experiences: Monitor service and product quality, assess guest satisfaction, address issues, and identify opportunities to continuously improve the dining experience
• Inspire and develop the team: Supervise, coach, and mentor team members; conduct performance evaluations, provide professional development opportunities, and recognize achievements to build, retain, and engage a high-performing team
• Drive revenue growth: Implement innovative marketing strategies, up-selling techniques, and promotional initiatives to maximize food and beverage sales and profitability
• Recruit and onboard talent: Lead hiring efforts, conduct interviews, and train new team members to maintain high service standards and operational excellence
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing