Back of House Manager at Warren Street Hotel

Firmdale Hotels; New York (NY); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Paid time off

Medical benefits

Free meals on shift

Uniform dry-cleaning service

Transit benefits

Education reimbursement

Job summary

Firmdale Hotels' Warren Street property seeks a Back of House Manager to lead inventory, receiving, minibar, and cost control. You will partner with F&B, Culinary, Housekeeping, and Finance to maintain accuracy, reduce waste, and support smooth daily operations.

This full-time exempt role reports to the General Manager and Purchasing Manager. Ideal candidates have 2+ years in luxury hotel operations, strong Excel skills, and a proven ability to supervise and optimize back-of-house teams.

Qualifications

• 2+ years experience in hotel operations or inventory management.
• Luxury hotel or hospitality experience required.
• Previous supervisory or management experience required.
• Experience with Food & Beverage inventory and cost control strongly preferred.
• Strong numerical, analytical, organizational skills.
• Proficiency in Microsoft Excel and inventory management systems.

Responsibilities

• Oversee inventory & stock control across F&B, culinary, housekeeping, and minibar.
• Maintain par levels and timely replenishment to minimize shortages.
• Receive, verify, and document deliveries against POs and invoices.
• Lead Back of House team, ensure standards, accountability, and cost control.
• Coordinate with multiple departments to support operations and budgets.
• Ensure FIFO, storage, labeling, and security of inventory.
• Support month-end inventories and reporting to Finance.

Skills

Inventory Mgmt

Stock Control

Purchasing

Leadership

Cost Control

Vendor Coordination

Tools

Microsoft Excel

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Back of House Manager at Warren Street Hotel

Back of House *WS Full-time Regular New York, NY, US

Salary Range: $75,000.00 To $80,000.00 Annually

Are you passionate about providing exceptional customer experiences in a luxury setting? Firmdale Hotels invites you to become a key player in our highly successful team at Warren Street Hotel, where elegance meets outstanding service.

Firmdale Hotels is a collection of award-winning, luxury boutique hotels and restaurants, renowned for their unique design and exceptional service. Each property offers a distinctively stylish experience, reflecting our commitment to excellence and innovation in hospitality.

Title:Back of House Manager (Hotel Receiving/Purchasing)

Position Type:Full Time, Exempt

Reports To:General Manager and Purchasing Manager

Position Summary

The Back of House Manager is responsible for overseeing the daily operations of the hotel's Back of House department, including inventory and stock control, receiving, food and beverage cost control, linen and operating supplies, minibar operations, and departmental administration.

This position plays a key role in maintaining accurate inventory levels, controlling costs, minimizing waste and loss, ensuring timely replenishment, and maintaining organized and efficient Back of House operations.

The Back of House Manager works closely with Food & Beverage, Culinary, Housekeeping, Finance, Engineering, Purchasing, and other hotel departments to ensure operational needs are anticipated and appropriately supported.

The role also provides direct supervision and leadership to Back of House team members, including the Back of House Assistant Manager, Stock Persons, and Minibar Attendants, and is responsible for maintaining departmental standards, accountability, productivity, and compliance with hotel policies and procedures.

Key Responsibilities

Inventory & Stock Control

• Manage and monitor inventory across Food & Beverage, Culinary, Housekeeping, linen, minibar, operating equipment, maintenance supplies, and other hotel consumables
• Maintain appropriate par levels based on hotel occupancy, business levels, historical consumption, events, and operational needs
• Ensure timely ordering and replenishment of stock to prevent shortages while minimizing excessive inventory
• Receive, inspect, verify, and properly document deliveries against purchase orders and invoices
• Ensure goods received meet required quantity, quality, condition, and hotel standards
• Maintain accurate inventory records using established inventory management systems and departmental controls
• Conduct and oversee daily, weekly, monthly, and periodic physical inventory counts
• Reconcile physical inventory against system records and investigate variances
• Identify and investigate discrepancies, shortages, damages, losses, expired products, and unusual inventory activity
• Ensure proper storage, labeling, organization, security, and stock rotation, including FIFO procedures where applicable
• Maintain Back of House storage areas in a clean, organized, safe, and operationally efficient condition
• Monitor slow-moving and excess inventory and work with department leaders to reduce unnecessary purchasing and waste.

Food & Beverage Cost Control

• Support the monitoring and management of food and beverage costs in partnership with Culinary, Food & Beverage, and Finance
• Review inventory usage, purchasing, transfers, waste, and variances to identify opportunities for improved cost control
• Monitor food and beverage inventory levels against consumption and business volume
• Assist with monthly food and beverage inventories and preparation of supporting reports
• Investigate significant or unusual cost variances and communicate findings to hotel leadership and Finance
• Monitor waste, breakage, spoilage, complimentary usage, and other areas that may impact food and beverage costs
• Support hotel initiatives designed to reduce waste, loss, over-ordering, and pilferage
• Maintain accurate documentation for inventory transfers and departmental usage.

Minibar Operations

• Oversee the daily operation of the Minibar team and ensure guestroom minibars are stocked, maintained, and serviced according to hotel standards
• Ensure minibar inventory is accurately controlled, replenished, issued, and accounted for
• Monitor minibar consumption, charges, stock variances, expired products, and losses
• Establish and maintain appropriate minibar par levels
• Coordinate with Housekeeping, Front Office, and Finance regarding minibar operations, discrepancies, guest charges, and operational concerns
• Ensure Minibar Attendants are properly trained and consistently follow established procedures.
• Monitor and maintain appropriate inventory levels for linen, housekeeping supplies, guest supplies, and operating equipment managed through Back of House
• Work closely with Housekeeping and Food & Beverage leadership to forecast linen and supply requirements based on occupancy and operational needs
• Assist with regular linen inventories and reconciliation of discrepancies
• Monitor damaged, discarded, missing, or excessive-use items and identify opportunities to reduce replacement costs
• Maintain accurate records for issuance, transfers, and movement of hotel supplies.

Receiving & Storage

• Ensure all deliveries are received and processed accurately and in accordance with hotel purchasing and receiving procedures
• Verify quantities, pricing, purchase orders, invoices, and product condition as required
• Ensure refrigerated, frozen, perishable, and other sensitive items are stored promptly and appropriately
• Maintain receiving and storage areas according to sanitation, safety, and organizational standards
• Coordinate with Purchasing, Finance, Culinary, Food & Beverage, Housekeeping, and other departments regarding deliveries, shortages, substitutions, and discrepancies
• Maintain appropriate controls over access to inventory and storage areas.
• Prepare and maintain accurate inventory, consumption, cost, variance, loss, and stock reports for hotel leadership and Finance
• Review inventory activity for unusual trends or discrepancies and investigate concerns promptly
• Maintain accurate documentation supporting purchases, transfers, write-offs, wastage, and inventory adjustments
• Participate in month-end inventory and financial closing processes as required
• Support budget preparation and forecasting by providing historical usage, cost, and inventory information
• Maintain appropriate financial controls and ensure compliance with Firmdale Hotels policies and procedures
• Provide day-to-day leadership and direction to Back of House employees, including the Back of House Assistant Manager, Stock Persons and Minibar Attendants
• Establish daily priorities, assign duties, monitor completion, and ensure departmental standards consistently maintained
• Prepare and manage departmental schedules and staffing based on hotel business levels and operational requirements
• Monitor employee attendance, punctuality, productivity, performance, and adherence to hotel policies
• Review employee timecards, missed punches, overtime, and other timekeeping matters for accuracy
• Provide coaching, training, feedback, and performance management in partnership with Human Resources and hotel leadership
• Support recruitment, onboarding, orientation, and training of new Back of House employees
• Maintain appropriate departmental documentation and employee records
• Promote a professional, respectful, accountable, and collaborative work environment
• Address operational and employee concerns promptly and escalate significant matters to Human Resources and/or hotel leadership as appropriate.
• Partner closely with Culinary, Food & Beverage, Housekeeping, Front Office, Engineering, Finance, Purchasing, and other departments
• Communicate shortages, supply concerns, cost issues, delivery challenges, inventory discrepancies, and operational risks promptly
• Work with department heads to forecast operational requirements and ensure appropriate stock levels
• Attend hotel operational and leadership meetings as required
• Support hotel-wide projects, events, inventories, audits, and operational initiatives
• Act as a resource to department leaders regarding inventory availability, product usage, cost control, and Back of House procedures

Compliance, Safety & Loss Prevention

• Ensure compliance with hotel policies, purchasing procedures, financial controls, sanitation standards, and applicable health and safety requirements
• Maintain appropriate security and control over hotel inventory, storage rooms, and high-value products
• Identify and report suspected loss, theft, misuse, unusual inventory activity, or policy violations to hotel leadership
• Ensure accurate documentation and transparency in all purchasing, receiving, inventory, transfer, and adjustment processes
• Maintain confidentiality when handling financial, payroll, employee, and operational information
• Support internal and external audits and maintain records in an audit-ready condition.

Qualifications

• 2+ years relevant experience in hotel operations, inventory management, stock control, purchasing, receiving, cost control, or a related hospitality function preferred
• Luxury hotel or hospitality experience required
• Previous supervisory or management experience required
• Experience with Food & Beverage inventory and food-cost control strongly preferred
• Experience overseeing minibar, receiving, storeroom, or hotel supply operations preferred
• Strong numerical, analytical, organizational, and administrative skills
• Proficiency in Microsoft Excel and inventory management systems
• Experience with scheduling, timekeeping, payroll processes, and employee supervision preferred
• Strong attention to detail and the ability to identify discrepancies and investigate variances
• Excellent communication, coordination, and problem-solving skills
• Ability to manage multiple priorities and meet deadlines in a fast-paced hotel environment
• Demonstrated discretion, integrity, reliability, and accountability
• Ability to work independently and make sound operational decisions while collaborating effectively with hotel leadership and department heads.

Core Competencies

Working Conditions

• Flexible schedule, including weekends and holidays, based on hotel operational needs
• Frequent standing, walking, lifting, bending, and physical handling of inventory
• Regular work within receiving, storage, kitchen, minibar, housekeeping, and other Back of House areas
• Ability to safely operate equipment associated with moving and storing inventory
• Ability to lift up to 50 pounds.

What We Offer:

• Generous paid time off for full and part time team members, including NY sick and safe leave, paid vacation days, and personal days
• Comprehensive medical, dental, and vision benefits, life insurance, and New York Secure Choice support for most team members
• Complimentary meals on shift
• Free uniform dry-cleaning service
• Commuter transit benefits available Day 1
• Ongoing training and professional development, including annual education reimbursement program up to $3,000
• Social events throughout the year, including holiday parties, team member appreciation events, and more
• Exclusive discounts at Design Hotels, staff sales, spa discounts, and product perks
• Departmental and company-wide incentive programs

Why join Firmdale Hotels?

Firmdale Hotels is an international, award-winning group of 11 luxury hotels and 10 bars and restaurants in London and New York. World renowned for their unique interiors and exceptional service, the hotels are trailblazers in hospitality and design.

We are delighted to have been recognized by the hospitality and travel industries for the great work our teams have achieved. To name a few of our recent awards and accolades:

• Certified LEED® GOLD by the U.S. Green Building Council and verified by the Green Building Certification Institute (GBCI)

Firmdale Hotels welcomes applicants from all backgrounds and is committed to an inclusive workplace. Please let us know if you need adjustments during the recruitment process.