In-Room Dining Manager

Join the team behind N YC mainstays Raf's and The Musket Room in th e   exclusive   Members Dining Room   space at The   Twenty Two   hotel.   The   Twenty Two ,   a   luxury lifestyle hotel based in London ,   is   l ocated   in   the heart of Union Square - in the   landmarked   Margaret Louisa Home.  The In-Room Dining Manager is responsible for overseeing the daily operations of the in-room dining service at The Twenty Two hotel, ensuring exceptional guest service, timely delivery, and adherence to quality standards. This role supports and manages the relationship between the IRD Culinary team and hotel team, manages order flow, maintains cleanliness and organization, and ensures guest satisfaction. The In-Room Dining Manager also oversees the staff canteen and creates Standard Operating Procedures to ensure it runs efficiently on a daily basis. Duties and Responsibilities  Daily Operations Supervise and coordinate the activities of in-room dining service staff. Manage the schedule of all in-room dining service staff. Ensure that all room service orders are taken accurately and delivered promptly, professionally, and according to hotel standards. Oversee the daily flow, maintenance, and SOPs associated with the staff cafeteria. Collaborate with the Director of FandB and the Executive Chef to ensure the cafeteria is well-maintained. Maintain high levels of cleanliness, organization, and presentation in service areas and pantries. Train, coach, and develop team members to provide exceptional service and follow all service protocols. Monitor inventory and requisition supplies as needed to ensure uninterrupted service. Handle guest complaints and feedback promptly and professionally, escalating issues when necessary. Liaise with the kitchen and other departments to ensure seamless service and special requests are fulfilled. Prepare daily reports, assist with scheduling, and support with administrative tasks as required. Menu Knowledge   Maintain a deep knowledge of Little Rest Hospitality and The Twenty Two’s food menu, ingredients, origins, and preparation. Understand different types of allergy restrictions and communicate potential issues to floor and kitchen staff. Sanitation, Hygiene, and Safety Maintain and strictly abide by state sanitation/health regulations, requirements, and procedures. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Inspect the cleanliness and working condition of all tools, equipment and supplies, ensuring everything complies with standards. Notify the Chef de Cuisine of any necessary repairs or maintenance. Inform supervisor on duty immediately of any DOH or OSHA/workplace safety violations and work together to resolve the issue promptly. Maintain proper storage procedures as specified by Department of Health requirements. Participate in third party sanitation audits and create actionable items to resolve any outstanding items identified in the inspection.    Identify and resolve potential safety hazards; ensure accidents are documented following proper procedure, conduct initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment. Qualifications   1-3 years of experience in a supervisory position in a hotel or restaurant setting Degree in Hospitality, Culinary Arts, Culinary Management, or similar subject preferred. Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English. Communicate information effectively and efficiently. Excellent organizational skills and attention to detail. Possesses a positive, results-oriented, team-player mentality. Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment. Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs. Demonstrate positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards. Excellent time management skills with a proven ability to meet deadlines. Excellent interpersonal and customer service skills. Ability to execute recipes and service in adherence with company policy. Excellent knife-handling skills and understanding of various cooking techniques, ingredients, equipment, and procedures. Proficient in kitchen ticket systems, order management and timing. Essential Functions and Physical Demands This job requires meeting specific physical demands to perform essential duties effectively. Reasonable accommodation may be made to enable individuals with disabilities to perform those essential functions. While performing the essential duties of this job, the employee is regularly required to:  Exert well-paced mobility for periods of up to 12 hours per day. Lift and carry up to 50 pounds. Frequently stand, walk, reach, bend, stoop, push, pull, and kneel. Frequently utilize the stairs, often while lifting and carrying heavy items. Occasionally crouch and climb. Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water. Withstand fluctuations in temperature within the work environment, from high heat to below freezing. Be exposed to common allergens and unique ingredients. Handle heavy equipment and machinery. May be asked to travel to visit vendors or different company locations. Little Rest Hospitality LLC is dedicated to fostering an inclusive workplace environment where all individuals have equal opportunities. We value talent, skills, and potential, and strive to create an atmosphere that promotes diversity and equality.

Created: 2025-09-26