In-Room Dining Manager

General InformationCountry/RegionItalyProvince/CityRomeHiring EntityRosewood RomeDepartmentFood & Beverage
- ServicesJob TypeFull-time PermanentJob DescriptionJOB DESCRIPTIONJOB TITLE:In Room Dining ManagerDIVISION:Food & BeverageREPORTS TO:Director of Food and BeveragePOSITIONS THAT REPORT TO THIS POSITION:Coordinator About Food & BeverageAt Rosewood Rome, food and beverage embody La Dolce Vita, offering three distinctive outlets — a refined Italian bistro, a lively lobby café and bar, and a rooftop destination with sweeping city views — alongside curated events and elevated in room dining.

Rooted in Roman heritage yet reimagined with contemporary flair, our culinary experiences celebrate local artisans, seasonal produce, and sustainable practices. The impact we aspire to create is a sense of connection: guests savoring authentic flavors, communities empowered through partnerships, and memorable moments that position Rosewood Rome as a cultural and culinary landmark.

About The Role
An enthusiastic, confident, creative, and open-minded individual. Must possess excellent communication skills, be approachable with team members, and have the ability to motivate and inspire others. This role also requires strong organizational and analytical skills, supported by effective leadership and coaching capabilities. The Associate must be internationally versatile, culturally aware, and stay informed about industry trends and market changes.

The In Room Dining Manager is responsible for ensuring that all assigned outlets operate successfully in accordance with hotel standards and achieve individual profitability.

The In Room Dining Manager has financial accountability for the restaurant operation through monthly performance reporting. When required, the role may also act as a substitute for other Department Managers or Restaurant Managers and assume their responsibilities.

Key Responsibilities
· Align F&B operations with corporate and Director strategy.
· Prepare, update, and implement departmental operations manuals.
· Conduct regular briefings and monthly meetings, sharing P&L, guest satisfaction, and performance indicators.
· Deliver monthly P&L reports with explanations to F&B leadership.
· Ensure associates deliver exceptional guest service aligned with Rosewood standards.
· Handle guest complaints courteously, resolving issues efficiently.
· Maintain positive guest and colleague interactions.
· Personally verify service quality via Forbes and LQA spot checks.
· Be present during peak periods to oversee service and guest engagement.
· Implement brand standards and ensure compliance with finance procedures (Micros).
· Respond to audit results with corrective action plans.
· Collaborate with other managers to ensure seamless cross‐departmental operations.
· Monitor product quality, service standards, and freshness of ingredients.
· Conduct inspections with chefs and oversee cleanliness front and back of house.
· Manage inventory of equipment, supplies, wines, and spirits.
· Maintain deep menu knowledge, upselling combinations and alternatives.
· Develop annual F&B marketing plans and identify visibility opportunities.
· Ensure profitability, achieving revenue and cost targets.
· Manage financial compliance: reporting, cash handling, inventory, and adoption of new technologies.
· Oversee account closures, payments, and verification of cash and credit transactions.
· Recruit, train, and mentor associates.
· Support career development and engagement.
· Prepare schedules aligned with business needs.
· Foster creativity, innovation, and adherence to hotel policies and safety standards.

While this

job description
is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

Critical Skills & QualificationHospitality Education – Degree or diploma in hospitality management, business, or culinary arts provides a strong foundation.

Leadership Experience – Minimum 3 years in a supervisory or management role within luxury hotels or high‐end restaurants.

Food & Beverage Expertise – Deep knowledge of food, wine, premium spirits, and menu design.

Financial Knowledge – Skilled in budgeting, forecasting, cost control, and analyzing P&L reports.

Languages – Fluent in English and Italian; additional languages are a plus for international clientele.

Certifications – Food safety, hygiene, and alcohol service certifications as required by local regulations.

Leadership & Team Development – Ability to motivate, coach, and mentor staff, fostering a culture of excellence.

Guest Hosting & Relationship Building – Acts as the face of the restaurant, warmly welcoming guests and