Assistant Back of House Manager at Warren Street Hotel

Are you passionate about providing exceptional customer experiences in a luxury setting? Firmdale Hotels invites you to become a key player in our highly successful team at Warren Street Hotel, where elegance meets outstanding service.

Firmdale Hotels is a collection of award-winning, luxury boutique hotels and restaurants, renowned for their unique design and exceptional service. Each property offers a distinctively stylish experience, reflecting our commitment to excellence and innovation in hospitality.

• →Manage and monitor inventory across Food & Beverage, Culinary, Housekeeping, linen, minibar, operating equipment, maintenance supplies, and other hotel consumables
• →Maintain appropriate par levels based on hotel occupancy, business levels, historical consumption, events, and operational needs
• →Ensure timely ordering and replenishment of stock to prevent shortages while minimizing excessive inventory
• →Receive, inspect, verify, and properly document deliveries against purchase orders and invoices
• →Ensure goods received meet required quantity, quality, condition, and hotel standards
• →Maintain accurate inventory records using established inventory management systems and departmental controls
• →Conduct and oversee daily, weekly, monthly, and periodic physical inventory counts
• →Reconcile physical inventory against system records and investigate variances
• →Identify and investigate discrepancies, shortages, damages, losses, expired products, and unusual inventory activity
• →Ensure proper storage, labeling, organization, security, and stock rotation, including FIFO procedures where applicable
• →Maintain Back of House storage areas in a clean, organized, safe, and operationally efficient condition
• →Monitor slow-moving and excess inventory and work with department leaders to reduce unnecessary purchasing and waste.

• →Support the monitoring and management of food and beverage costs in partnership with Culinary, Food & Beverage, and Finance
• →Review inventory usage, purchasing, transfers, waste, and variances to identify opportunities for improved cost control
• →Monitor food and beverage inventory levels against consumption and business volume
• →Assist with monthly food and beverage inventories and preparation of supporting reports
• →Investigate significant or unusual cost variances and communicate findings to hotel leadership and Finance
• →Monitor waste, breakage, spoilage, complimentary usage, and other areas that may impact food and beverage costs
• →Support hotel initiatives designed to reduce waste, loss, over-ordering, and pilferage
• →Maintain accurate documentation for inventory transfers and departmental usage.

• →Oversee the daily operation of the Minibar team and ensure guestroom minibars are stocked, maintained, and serviced according to hotel standards
• →Ensure minibar inventory is accurately controlled, replenished, issued, and accounted for
• →Monitor minibar consumption, charges, stock variances, expired products, and losses
• →Establish and maintain appropriate minibar par levels
• →Coordinate with Housekeeping, Front Office, and Finance regarding minibar operations, discrepancies, guest charges, and operational concerns
• →Ensure Minibar Attendants are properly trained and consistently follow established procedures.

• →Monitor and maintain appropriate inventory levels for linen, housekeeping supplies, guest supplies, and operating equipment managed through Back of House
• →Work closely with Housekeeping and Food & Beverage leadership to forecast linen and supply requirements based on occupancy and operational needs
• →Assist with regular linen inventories and reconciliation of discrepancies
• →Monitor damaged, discarded, missing, or excessive-use items and identify opportunities to reduce replacement costs
• →Maintain accurate records for issuance, transfers, and movement of hotel supplies.

• →Ensure all deliveries are received and processed accurately and in accordance with hotel purchasing and receiving procedures
• →Verify quantities, pricing, purchase orders, invoices, and product condition as required
• →Ensure refrigerated, frozen, perishable, and other sensitive items are stored promptly and appropriately
• →Maintain receiving and storage areas according to sanitation, safety, and organizational standards
• →Coordinate with Purchasing, Finance, Culinary, Food & Beverage, Housekeeping, and other departments regarding deliveries, shortages, substitutions, and discrepancies
• →Maintain appropriate controls over access to inventory and storage areas.

• →Prepare and maintain accurate inventory, consumption, cost, variance, loss, and stock reports for hotel leadership and Finance
• →Review inventory activity for unusual trends or discrepancies and investigate concerns promptly
• →Maintain accurate documentation supporting purchases, transfers, write-offs, wastage, and inventory adjustments
• →Participate in month-end inventory and financial closing processes as required
• →Support budget preparation and forecasting by providing historical usage, cost, and inventory information
• →Maintain appropriate financial controls and ensure compliance with Firmdale Hotels policies and procedures

• →Provide day-to-day leadership and direction to Back of House employees, including Stock Persons and Minibar Attendants
• →Establish daily priorities, assign duties, monitor completion, and ensure departmental standards are consistently maintained
• →Prepare and manage departmental schedules and staffing based on hotel business levels and operational requirements
• →Monitor employee attendance, punctuality, productivity, performance, and adherence to hotel policies
• →Review employee timecards, missed punches, overtime, and other timekeeping matters for accuracy
• →Provide coaching, training, feedback, and performance management in partnership with Human Resources and hotel leadership
• →Support recruitment, onboarding, orientation, and training of new Back of House employees
• →Maintain appropriate departmental documentation and employee records
• →Promote a professional, respectful, accountable, and collaborative work environment
• →Address operational and employee concerns promptly and escalate significant matters to Human Resources and/or hotel leadership as appropriate.

• →Partner closely with Culinary, Food & Beverage, Housekeeping, Front Office, Engineering, Finance, Purchasing, and other departments
• →Communicate shortages, supply concerns, cost issues, delivery challenges, inventory discrepancies, and operational risks promptly
• →Work with department heads to forecast operational requirements and ensure appropriate stock levels
• →Attend hotel operational and leadership meetings as required
• →Support hotel-wide projects, events, inventories, audits, and operational initiatives
• →Act as a resource to department leaders regarding inventory availability, product usage, cost control, and Back of House procedures

• →Ensure compliance with hotel policies, purchasing procedures, financial controls, sanitation standards, and applicable health and safety requirements
• →Maintain appropriate security and control over hotel inventory, storage rooms, and high-value products
• →Identify and report suspected loss, theft, misuse, unusual inventory activity, or policy violations to hotel leadership
• →Ensure accurate documentation and transparency in all purchasing, receiving, inventory, transfer, and adjustment processes
• →Maintain confidentiality when handling financial, payroll, employee, and operational information
• →Support internal and external audits and maintain records in an audit-ready condition.

• Previous experience in hotel operations, inventory management, stock control, purchasing, receiving, cost control, or a related hospitality function preferred
• Luxury hotel or hospitality experience required
• Previous supervisory or management experience required
• Experience with Food & Beverage inventory and food-cost control strongly preferred
• Experience overseeing minibar, receiving, storeroom, or hotel supply operations preferred
• Strong numerical, analytical, organizational, and administrative skills
• Proficiency in Microsoft Excel and inventory management systems
• Experience with scheduling, timekeeping, payroll processes, and employee supervision preferred
• Strong attention to detail and the ability to identify discrepancies and investigate variances
• Excellent communication, coordination, and problem-solving skills
• Ability to manage multiple priorities and meet deadlines in a fast-paced hotel environment
• Demonstrated discretion, integrity, reliability, and accountability
• Ability to work independently and make sound operational decisions while collaborating effectively with hotel leadership and department heads.

• Flexible schedule, including weekends and holidays, based on hotel operational needs
• Frequent standing, walking, lifting, bending, and physical handling of inventory
• Regular work within receiving, storage, kitchen, minibar, housekeeping, and other Back of House areas
• Ability to safely operate equipment associated with moving and storing inventory
• Ability to lift up to 50 pounds.