In-Room Dining Manager

Role 

The In-Room Dining (IRD) Manager is responsible for leading all residential Food & Beverage operations throughout the Huntington Hotel (143 total rooms), ensuring Leading Hotels of the World standards are consistently delivered across every guest touchpoint beyond the restaurant and bar.  

This position oversees all In-Room Dining operations, guest amenities, minibar, spa food & beverage service, and Food & Beverage operations for the hotel’s two second-floor meeting spaces. The IRD Manager is responsible for operational excellence, financial performance, inventory management, procurement, colleague development, and delivering personalized luxury experiences that exceed guest expectations.  

Working closely with Culinary, Front Office, Housekeeping, Engineering, Purchasing, and Finance, this leader ensures seamless execution across multiple service channels while maximizing revenue opportunities and maintaining exceptional quality standards.  

Responsibilities 

In-Room Dining Operations  

• Oversee all daily In-Room Dining operations serving the hotel’s guestrooms and suites.  

• Lead shifts; including breakfast, lunch, dinner, overnight dining, and Event Orders.  

• Ensure LHW LQA service standards are consistently executed.  

• Maintain all IRD service standards, sequence of service, and Standard Operating Procedures.  

• Ensure timely order taking, preparation, delivery, room set-up, and tray retrieval.  

• Monitor order accuracy, delivery times and tray pick up times (TrayAway) while identifying opportunities to improve efficiency.  

Email: View email address on culinaryagents.com or call View phone number on culinaryagents.com 

• Personally engage with VIP guests and recover service opportunities when necessary.  

• Maintain exceptional presentation standards for trays, carts, china, glassware, silverware, linens, and room set-ups.  
• Develop innovative in-room dining experiences and seasonal promotions to increase capture rate and average check.  

Guest Amenities Program  

• Oversee the planning, preparation, and delivery of all guest amenities.  

• Manage VIP arrival amenities.  

• Coordinate birthday, anniversary, honeymoon, and celebration packages.  

• Execute corporate and group welcome amenities.  

• Partner with Front Office, Guest Relations, Concierge, and Sales to personalize guest experiences.  

• Develop seasonal and revenue-generating amenity offerings.  

• Ensure all amenities are delivered accurately and on time.  

Spa Food & Beverage  

• Manage all Food & Beverage service provided to the spa.  

• Ensure menu offerings are up to date on Toast and well presented on the Digital Menu. (Toast & Innspire) 

• Coordinate service with Spa leadership & maintain good communication  

• Maintain cleanliness, sanitation, and presentation standards.  

• Monitor inventory and replenishment of spa food and beverage offerings.  
• In partnership with Culinary, Identify opportunities to expand wellness-focused menu offerings.  

Mini Bar Operations  

• Oversee the complete minibar program across all guestrooms.  

• Manage daily replenishment schedules.  

• Monitor inventory levels and product rotation.  

• Ensure accurate guest charging procedures.  

• Develop seasonal and premium minibar offerings featuring local and luxury products.  

• Analyze sales performance and optimize product assortment.  
• Minimize inventory loss through strong inventory controls and auditing procedures.  

Meetings & Private Events  

Manage all Food & Beverage operations for the hotel’s two second-floor meeting rooms.  

Responsibilities include:  

• Corporate meetings  

• Executive board meetings  

• Breakfast meetings  

• Working lunches  

• Coffee breaks  

• Cocktail receptions  

• Private dinners  

• Small social functions  

Responsibilities include:  

• Event setup  

• Food & Beverage execution  

• Staffing coordination  

• Client interaction  

• Billing accuracy  

• Breakdown and reset  
   

Inventory & Procurement Management  

• Maintain appropriate inventory levels across In-Room Dining, guest amenities, minibar, spa food & beverage, operating supplies, and meeting room service equipment.  

• Utilize the BirchStreet Procurement System to create, submit, receive, and reconcile purchase orders in accordance with hotel purchasing policies.  

• Forecast product requirements based on occupancy, historical trends, seasonality, and group business.  

• Establish and maintain pars for all food, beverage, operating supplies, china, glassware, silverware, linens, and guest room amenities.  

• Ensure First In, First Out (FIFO) inventory practices are consistently followed.  

• Coordinate with Purchasing, Receiving, Culinary, and Finance to ensure timely delivery of products and accurate invoice reconciliation.  

• Maintain accurate inventory records within BirchStreet.  

• Monitor supplier performance, pricing, quality, and delivery timelines.  

• Source new products that enhance the guest experience while supporting budget objectives.  
• Ensure compliance with company purchasing standards, internal audit controls, and food safety regulations.  

Financial Management  

• Achieve departmental revenue and profitability targets.  

• Manage labor scheduling and productivity.  

• Monitor food, beverage, and operating supply costs.  

• Analyze daily, weekly, and monthly financial reports.  

• Monitor average check, capture rate, delivery times, and guest satisfaction.  

• Develop initiatives to increase IRD, minibar, and amenity revenue.  

• Participate in annual budgeting and forecasting.   Identify operational efficiencies that improve profitability without compromising service.  

Leadership & Team Development  

• Recruit, train, coach, and develop In-Room Dining colleagues.  

• Conduct daily pre-shift meetings.  

• Complete performance evaluations.  

• Develop individualized coaching plans.  

• Ensure compliance with all hotel training programs.  

• Foster teamwork across Front Office, Culinary, Restaurant, Bar, Spa, and Housekeeping.  

• Maintain appropriate staffing levels through scheduling and labor planning.  

Operational Excellence  

• Maintain all departmental Standard Operating Procedures.  

• Ensure compliance with local Health Department regulations.  

• Oversee sanitation and food safety practices.  

• Conduct daily quality inspections.  

• Ensure service equipment is maintained and operational.  

• Partner with Engineering on preventive maintenance.  

• Maintain organization and cleanliness of all IRD pantries and storage areas.  
• Ensure all colleague workspaces meet luxury presentation standards.  

Guest Experience  

• Build meaningful relationships with repeat and VIP guests.  

• Anticipate guest preferences and personalize experiences.  

• Resolve guest concerns quickly and professionally.  

• Collaborate with Concierge and Front Office on special guest requests.  

• Ensure every guest interaction reflects the Huntington Hotel’s luxury service philosophy.