Room Service Manager

San Clemente Palace Venice – www.sanclementepalace.it

Awarded “Best Hotel in Venice” and ranked among the Top 20 Hotels in the World by Condé Nast Traveller (2025), this majestic resort immerses guests in a 900-year-old historic building, rich in charm and Renaissance tradition. It features a collection of beautifully restored monastic structures, a 12th-century chapel, and nearly 6 hectares of ancient gardens offering breathtaking views of the city, along with 196 meticulously furnished rooms and suites, including the largest and most exclusive suite in Venice.

Annual art installations rotate throughout the property in conjunction with the Venice Biennale. Inside, the hotel seamlessly blends contemporary style with Renaissance influences, boasting six-meter-high ceilings, wide corridors, grand staircases, and intricate details such as terrazzo floors, silk-covered walls, and Murano glass chandeliers, making it one of Europe’s premier hotels for art exhibitions.

Serenity permeates the hotel’s Longevity Spa, which features a heated outdoor pool, tennis court, jogging paths, a pitch & putt golf course, and a fully equipped kids’ club – ensuring an unforgettable stay.

The hotel’s proximity to St. Mark’s Square, its exceptional culinary offerings, and its unique combination of indoor and outdoor venues invite guests to create truly memorable experiences.

For the Season 2026, we are seeking a Room Service Waiter/Waitress to join our Food & Beverage Team.

SCOPE

To produce an outstanding guest experience within the Room Service and in-room-dining concepts by managing a service team in cooperation with the culinary team. The Room Service Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximising profit.

OVERALL OBJECTIVES

The job of Room Service Manager is executed satisfactorily when:

• All rules & regulations are strictly adhered to within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.

• The sales are driven to the Room Service department’s full potential and that budget is adhered to.

• A high quality of product and service is never compromised in the outlet.

• The Room Service is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.

• Innovation and new ideas are fostered, collected and communicated to the Head of Department.

• The growth of internal talent within the Room Service department is successfully implemented.

At San Clemente Palace Venice, Talent Development is a management responsibility and consequently an integral and important part of daily activities.

The Room Service Manager is responsible of the following Talent Development tasks for their outlet:

• Support and implement new Talent Development initiatives.

• Identify internal and external talents that match San Clemente Palace Venice’s DNA values.

• Support career development by training and assigning multi-tasking.

• Grow talent in order to present candidates in quarterly Talent Transfer Calls.

• Give constant feedback to all employees of the outlet.

• Conduct yearly performance appraisals, providing feedback on their job performance for all employee of the Room Service .

MAIN RESPONSIBILITIES

• Reports to Head of Department / Assistant Head of Department.

• Responsible for Assistant Room Service Manager, Room Service Order Takers, Room Service Waiters / Waitresses.

• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code and grooming standards, maintaining a high standard of personal appearance and hygiene at all times.

• Provide a professional and courteous service at all times and ensure that all employees of the Room Service outlet follow the example.

• Ensure that the place of work and surrounding area is kept clean and organised at all times.

• Execute and demand the team to execute the highest level of service and set-up standards at all times.

• Be knowledgeable of all services and products offered by the hotel.

• Set an example in terms of service and product knowledge.

• Actively participate in Room Service menu design in cooperation with the Culinary Team, Bar Manager and Chef Sommelier / Sommelier.

• Organise tastings of new Room Service menus for Room Service employees.

• Perform up selling for all items offered by the department assigned as well as offering alternatives.

• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.

• Produce reports and analysis of the outlet and present report in the monthly performance meeting.

• Lead the Room Service Outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.

• Assist in preparation of the Room Service budget.

• Assist the Culinary Team with the planning of the amenities.

• Execute the distribution of the amenities as the per the amenity plan.

• Conduct monthly inventory of operating supplies and equipment together with the Stewarding Department.

• Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.

• Identify errors and correct them as required during set-up, service and breakdown of operations.

• Implement a flexible work schedule based on business patterns.

• Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department.

• Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.

• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.

• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.

• Attend daily or weekly meetings with the kitchen team and fostering team work to constantly develop the Room Service for more success.

• Attend all required trainings as described by the department.

• Conduct daily pre-shift meetings to employees on preparation, guest profile, service and special requirements.

• Report incidents requiring disciplinary actions immediately to the Head of Department.

• Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.

• Support all activities and cooperation with the suppliers.

• Monitor and constantly improve quality and guest satisfaction of the outlet.

• Organise all required outlet specific trainings as described by the department.

• Undertake reasonable tasks and secondary duties as appointed by the Head of Department.

• Respond to any changes in the department as dictated by the hotel management.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

ADDITIONAL INFORMATION

•  Location: Venice, Italy – Based on San Clemente Island, Venice (daily boat transfers required)

• Type of work: Full time 

• Flexible schedule including weekends, holidays, and peak periods

• You must possess the legal right to work in Italy

WHAT WE OFFER

• A prestigious leadership position in one of Europe’s most iconic luxury resorts

• Opportunity to shape the Food & Beverage identity of a historic Venetian property

• Competitive compensation

• Accommodation, meals, uniform

• A dynamic, multicultural, and inspiring work environment

• Career growth and development opportunities within the luxury hospitality sector

Tutti i CV devono essere inviati comprensivi di autorizzazione al trattamento dei dati personali in conformità al Regolamento UE n. 2016/679 - GDPR e saranno utilizzati esclusivamente per la selezione in corso.
L'offerta di lavoro si intende riferita ad entrambi i sessi secondo il disposto delle leggi 903/77 e 125/91.

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