Outlet Manager - In-Room Dining

Hyatt Hotels Corporation; Dubai; On-site; AED 239,000 - 349,000; Full time

Job summary

Hotel Saint Augustine, part of Bunkhouse Hotels, in Houston, TX seeks an experienced Outlet Manager, In-Room Dining, to lead the luxury in-room dining operation across guest rooms and VIP amenities. You will oversee orders, timing, presentation, billing, and guest interaction to ensure discreet, personalized service while driving revenue and maintaining the property’s standards.

You will train and coach the team, coordinate with Culinary and other departments, manage VIP amenities, monitor

Qualifications

• Bachelor’s degree or diploma in Hospitality Management, Food and Beverage Management, or related discipline.
• 3–5 years of Food and Beverage service experience including supervisory/management experience in in-room dining within a luxury hospitality environment.
• Strong knowledge of in-room dining service, order taking, VIP amenities, and luxury guest expectations.

Responsibilities

• Oversee daily in-room dining operation, ensuring efficient order taking, delivery, presentation, billing and clearance across all meal periods.
• Ensure orders are delivered within service times and meet standards for accuracy, temperature, presentation and completeness.
• Coordinate with Culinary to manage preparation times, menu availability, special requests and dietary requirements.
• Oversee delivery and presentation of orders in guest rooms and suites with personalized guest interaction.
• Train, coach and develop the team in order-taking procedures, etiquette, menu knowledge, upselling and service standards.
• Manage VIP amenities, welcome arrangements and private dining requests in coordination with relevant departments.
• Maintain communication with Front Office, Guest Relations, Housekeeping and Culinary regarding arrivals, VIP guests and preferences.
• Drive in-room dining revenue through suggestive selling, menu recommendations and seasonal promotions.
• Monitor order volumes, guest feedback, revenue, labour costs and expenses to improve productivity and profitability.
• Plan staffing levels and schedules according to occupancy, forecasted demand, peak periods and VIP movements.
• Resolve delays, quality concerns and billing discrepancies with prompt service recovery.
• Ensure equipment, menus and supplies are clean and maintained.

Skills

Leadership

Communication

Guest relations

Problem solving

Revenue awareness

Staff scheduling

Team training

Upselling

Education

Bachelor’s degree or diploma in Hospitality Management, Food and Beverage Management, or related discipline

Tools

POS systems

Hotel management systems

Job description

Close Inclusive Collection Job Postings Notification

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

The Outlet Manager, In-Room Dining is responsible for managing the complete in-room dining experience, from order placement and preparation coordination to delivery, presentation, clearance, and guest follow-up. The role ensures discreet, timely, and personalized service across guest rooms, suites, residences, and VIP amenities while driving revenue and maintaining the property’s luxury service standards.

Main Duties:

• Oversee the daily in-room dining operation, ensuring efficient order taking, preparation, delivery, presentation, billing, and clearance across all meal periods.
• Ensure all orders are delivered within established service times and meet required standards for accuracy, temperature, presentation, and completeness.
• Monitor telephone and digital order-taking procedures, ensuring menu knowledge, professional communication, and accurate recording of guest preferences.
• Coordinate closely with Culinary to manage preparation times, menu availability, special requests, dietary requirements, and food allergies.
• Oversee the delivery and presentation of orders in guest rooms and suites, ensuring correct table setup, service sequence, and personalized guest interaction.

Train, coach, and develop the In-Room Dining team in order-taking procedures, telephone etiquette, menu knowledge, upselling techniques, tray and trolley presentation, service standards, and personalized luxury guest engagement.

• Manage VIP amenities, welcome arrangements, special occasions, private dining requests, and personalized experiences in coordination with relevant departments.
• Maintain effective communication with Front Office, Guest Relations, Housekeeping, Culinary, and other teams regarding arrivals, VIP guests, preferences, and special requirements.
• Drive in-room dining revenue through suggestive selling, menu recommendations, seasonal promotions, and personalized dining experiences.
• Monitor order volumes, delivery times, guest feedback, revenue, labour costs, and operational expenses to improve productivity and profitability.
• Plan staffing levels, duty schedules, and team deployment according to occupancy, forecasted demand, peak service periods, and VIP movements.
• Train, coach, and develop the team in telephone etiquette, order accuracy, menu knowledge, tray and trolley presentation, service techniques, and luxury guest engagement.
• Resolve order delays, quality concerns, billing discrepancies, and guest complaints promptly, ensuring appropriate service recovery and follow-up.
• Ensure trays, tables, trolleys, hot boxes, service equipment, menus, and operating supplies are clean, well maintained, and readily available.
• Manage the timely collection of used trays and trolleys from guest floors while ensuring corridors and service areas remain clear and presentable.
• Ensure compliance with food safety, hygiene, HACCP, allergen management, billing, cash-handling, minibar coordination, and departmental procedures

Qualifications

• Bachelor’s degree or diploma in Hospitality Management, Food and Beverage Management, or a related discipline.
• Minimum 3–5 years of Food and Beverage service experience, including supervisory or management experience in in-room dining within a luxury hospitality environment.
• Strong knowledge of in-room dining service, order taking, tray and trolley presentation, VIP amenities, private dining, and luxury guest expectations.
• Proven leadership experience in team training, performance management, workforce planning, and service-quality improvement.
• Strong commercial and operational awareness, including revenue generation, labour productivity, cost control, budgeting, and inventory management.
• Excellent communication, organization, guest-relations, and problem-solving skills, with proficiency in POS and hotel management systems preferred.

Hotel Saint Augustine, Bunkhouse Hotels | Houston , TX , US

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