Housekeeping and Food Service Manager

The Housekeeping and Food Service Manager directly reports to the Tiverton General Manager with a dotted line reporting structure to the RRUMC (Ronald Reagan UCLA Medical Center) EVS Director for onsite support and is responsible for supervising all aspects of housekeeping and food service functions for a 100-room hotel. Responsibilities also include supervising daily continental breakfast, maintaining adequate inventory levels, and adhering to health and safety standards. Maintain guest amenities in public areas by ensuring those areas are properly stocked with supplies. Maintain guest rooms, public areas, parking structure, grounds, food service areas and staff areas in quality condition. Ensure food and service provided to the guests are up to high standard. Major duties include staffing, training, scheduling of short and long term cleaning projects, ordering and controlling of housekeeping supplies, equipment and food, providing daily operation of food service with excellent customer service, managing and growing systems and quality. and assisting the GM in the coordination of building maintenance. Cross train with UCLA hospital EVS department to adhere to regulatory requirements.

You will receive broad guidelines with regard to work (budgeted hours, frequency of cleaning, cleaning standards, quantity of food ordered, etc), but independently, must prioritize and complete tasks within these guidelines. Independent problem solving is required. Receives direct supervision from the General Manager with periodic in-progress checks and daily communication.

Required Qualifications

• High school diploma or equivalent combination of education and experience.
• Five (5) years of progressively responsible experience in housekeeping, hospitality operations, environmental services, hotel operations, food service, or a related field.
• Three (3) years of supervisory or management experience, including staff supervision, scheduling, training, performance management, and operational oversight.
• Knowledge of hospitality, housekeeping, food service, facility operations, sanitation, and guest services.
• Knowledge of human resources practices, including recruitment, employee relations, payroll, scheduling, and staff development.
• Leadership, workforce planning, and labor management skills to oversee staff, balance operational needs, and manage resources effectively.
• Budget and financial management skills, including expense monitoring, cost control, inventory management, and budget preparation.
• Operational planning, organization, and prioritization skills to manage multiple functions and changing priorities.
• Customer service, problem-solving, and communication skills to resolve concerns, prepare operational documentation, and maintain positive working relationships.
• Ability to exercise sound judgment, make independent decisions, and maintain a safe, compliant work environment.
• Proficiency with Microsoft Office, email, payroll systems, property management systems, and other business technologies.
• Knowledge of applicable safety standards, labor agreements, privacy requirements, and university policies.

Preferred Qualifications

• Bachelor’s degree
• ServSafe Manager certification
• Experience in budget administration, labor management, inventory control, and vendor coordination
• Experience in a hotel, healthcare hospitality, university housing, medical center, or institutional environment
• Experience using hotel property management systems, payroll systems, and workforce management software
• Experience managing a unionized workforce and interpreting collective bargaining agreements.
• Knowledge of applicable laws, regulations, OSHA requirements, and organizational safety policies