Room Service and Stewarding Manager

The Pierre New York, A Taj Hotel; New York (NY); On-site; USD 90,000 - 130,000; Full time

Job summary

The Pierre New York, A Taj Hotel, is seeking a seasoned Room Service & Stewarding Manager to oversee the daily operations of the Room Service Department and Stewarding Team, ensuring service excellence and consistent standards across all guest experiences.

You will lead, coach and schedule a large staff, control budgets, maintain food safety and sanitation, coordinate with banquet events, and partner with department heads to optimize labor and resources in a high‑volume hotel.

Qualifications

• Minimum 4 years management experience in F&B or luxury hospitality.
• Experience supervising 40+ staff members.
• Union environment experience preferred.
• Excellent verbal and written communication skills.
• Full knowledge of Food, Wine, Inventory Management, and F&B cost maintenance.
• Ability to work AM/PM/Late nights/weekends.
• Supervisory experience in high-volume hotel with Restaurant and Banquet facilities.
• Strong leadership and organizational skills.

Responsibilities

• Manage daily operations of the Room Service Department and Stewarding Team.
• Ensure the highest level of service and hotel standards.
• Monitor workflow during service and provide hands-on support.
• Control budgets and expenses, including food and labor.
• Ensure food safety procedures and guest relations policies.
• Coach and counsel employees to meet guest needs.
• Schedule staff per operational needs with overtime control and payroll accuracy.
• Ensure availability of labor, equipment, and products.
• Oversee front-of-house service, interdepartmental communication, and staff training.
• Attend F&B and Banquet meetings; report on behalf of BOH.
• Coordinate banquet arrangements with department heads.
• Promote a positive and respectful work environment.
• Maintain sanitation in Stewarding areas and clean BOH.
• Maintain equipment and report maintenance defects.
• Coordinate dishwashing, silver cleaning, and storage.

Skills

Leadership

Staff Coaching

Budget & Cost Control

Food Safety

Guest Service

Communication

Job description

Job Title: Room Service / Stewarding Manager (BOH Manager)

Reports to: Executive Chef

Department: BOH

POSITION OVERVIEW:

We are seeking a seeking a highly motivated and experienced individual to join our elite team as Room Service & Stewarding, BOH Manager. This position is responsible for overseeing the efficient and smooth operation of our room service department and stewarding team. Ideal candidates will have a background in hospitality, strong leadership skills, and a passion for delivering exceptional quest experiences.

JOB FUNCTION, TASKS, and RESPONSIBILITIES:

KEY RESPONSIBILITIES

• 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 & sequence of service during service periods and provide hands‑on support as and when required.
• Control and maintain revenue and payroll budgets & 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 & 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

QUALIFICATIONS and REQUIREMENTS:

• Candidate must have a minimum of 4 years management experience in Food & Beverage and/or a luxury restaurant.
• Candidate must have prior experience managing 40+ team members.
• Previous experience in a union environment is preferred.
• This position requires exceptional verbal and written communication abilities.
• Full knowledge of Food, Wine, Inventory Management, and Food & Beverage cost maintenance is a must.
• This position calls for the ability to work flexible hours, including AM/PM/Late night/Weekends.
• Must have supervisory experience in a high-volume hotel, with both Restaurant and Banquet facilities
• Strong leadership, communication, organizational and computer skills required

PHYSICAL REQUIREMENTS

NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

Position:

• Must be able to stand and walk for extended periods of time
• Must be able to reach, bend, stoop, and kneel

Force:

• 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

Repetitions:

• Must be able to handle multiple tasks at once and prioritize workload effectively

Sensory:

• Must have a good sense of smell to detect any odors or cleanliness issues in the hotel
• Must be able to taste food and beverages to ensure quality and presentation meets standards.