Roomservice manager jobs

  1. New
    Supervisor F&B

    INK Hotel Amsterdam, Amsterdam

    • Fulltime
    • € 2,600 - 2,800
  2. New
    Medewerker Bediening

    The Market Hotel by WestCord, Groningen

    • Parttime, 12 - 38 hour weekly
  3. Send me jobs from this search
  4. New
    Medewerker Bediening

    The Market Hotel by WestCord, Groningen

    • Fulltime, 12 - 38 hour weekly
  5. New
    F&B Supervisor

    The Hague Marriott, The Hague

    • Fulltime
  6. New
    Ontbijt Medewerker

    Westcord Fashion Hotel Amsterdam, Amsterdam

    • Fulltime, 32 - 38 hour weekly
  7. New
    Ontbijt Supervisor

    The Market Hotel by WestCord, Groningen

    • Parttime, 30 hour weekly
  8. New
    F&B Supervisor

    The Market Hotel by WestCord, Groningen

    • Fulltime, 30 - 38 hour weekly
  9. New
    Bartender

    The Market Hotel by WestCord, Groningen

    • Fulltime, 24 - 38 hour weekly
  10. New
    Supervisor Bediening

    Inntel Hotels Amsterdam Landmark, Amsterdam

    • Fulltime
  11. F&B Manager

    Mercure Hotel Amersfoort Centre, Amersfoort

    • Fulltime
  12. Host/Hostess (0 hour contract) - Japanese Restaurants

    Hotel Okura Amsterdam, Amsterdam

    • Fulltime
  13. Assistent Restaurant Manager ( full time)

    Boutique Hotel & Restaurant De Bungelaer, Beers NB

    • Fulltime
  1. Populair search terms
    1. Hotel jobs Amsterdam
    2. Hotel jobs Rotterdam
    3. Hotel jobs The Hague
    4. Hotel jobs Utrecht
    5. Housekeeping
    6. Banqueting
    7. Marketing
    8. Administration

As a room service manager, you oversee the logistics and team that deliver meals and amenities directly to guest rooms. This includes managing timing, menu coordination, staff training, and ensuring an excellent experience — even when guests never leave their suite.

To support this path, consider experience in food & beverage or gain operational expertise through hotel housekeeping which often coordinates with in-room service. Room service managers should be efficient, communicative, and capable of balancing guest preferences with kitchen workflows. It’s an excellent step toward F&B leadership in full-service hotels.

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