Room Service Manager

About the role

The Room Service Manager leads the in‑room dining operation at Four Seasons, ensuring a seamless, 24‑hour service that exceeds guest expectations. Reporting to the Food & Beverage leadership team, the manager oversees all aspects of the department, from staff performance to menu quality.

Key responsibilities

• Recruit, train, coach, evaluate and, when necessary, discipline room service staff to maintain Four Seasons’ service standards.
• Maintain high quality of food, beverage, and amenity offerings, including knowledge of wine and spirits.
• Collaborate with the Assistant Director of Food & Beverage, Executive Chef and Sous Chefs to develop menus and in‑room packages.
• Control labor costs and operating expenses through effective scheduling, budgeting and inventory management.
• Handle guest complaints, special requests and ensure prompt resolution.
• Monitor the condition of equipment and facilities, recommending improvements as needed.
• Participate in regular operational meetings to coordinate with other departments.

Required profile

• Proven leadership experience in a hotel room service or in‑room dining environment.
• Strong understanding of luxury hospitality standards and guest service excellence.
• Ability to work visible in the operation, motivate staff and manage guest relations.
• Excellent communication and problem‑solving skills.

Required skills

• Knowledge of food preparation, wine and spirits service.
• Budgeting, scheduling and inventory control.
• Team leadership and staff development.