Roomservice manager jobs

  1. Waiter/Waitress - Roomservice (Le Camelia restaurant)

    Hotel Okura Amsterdam, Amsterdam

    • Fulltime
  2. Stage / Leerplek Horecamedewerker

    Hotel New York, Rotterdam

    • Internship, 16 - 38 hour weekly
  3. Send me jobs from this search
  4. Medewerker Bediening

    WestCord ART Hotel Amsterdam, Amsterdam

    • Fulltime, 38 hour weekly
  5. Banqueting Medewerker

    Hotel Arsenaal Delft, Delft

    • Fulltime, 38 hour weekly
  6. F&B Supervisor

    Westcord Hotel Delft, Delft

    • Fulltime, 32 - 38 hour weekly
  7. Restaurant & Room Service Manager

    Hilton Amsterdam Airport Schiphol, Schiphol

    • Fulltime
    • € 3,000 - 3,400
  8. F&B Supervisor

    Hotel Jakarta Amsterdam, Amsterdam

    • Fulltime, 32 - 38 hour weekly
  9. Stage Manager/ondernemer horeca

    NH Maastricht, Maastricht

    • Internship, 38 hour weekly
    • € 750
  10. Closing soon
    Internship F&B Management

    NH Amsterdam Schiphol Airport, Hoofddorp

    • Internship, 32 - 40 hour weekly
    • € 750
  11. Bartender

    Hotel New York, Rotterdam

    • Fulltime, 30 - 38 hour weekly
  12. Internship Le Camelia (& Roomservice) Restaurant

    Hotel Okura Amsterdam, Amsterdam

    • Fulltime
  13. Supervisor Reserveringen - Kiosk

    Hotel New York, Rotterdam

    • Parttime, 32 hour weekly
  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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