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Property Name
Parker House
Job Title
Director of Food and Beverage
Company Name
Management Position
Bonus Pay
Position Categories

Job Description


Parker House Hotel

Parker House

As you pass through the sculpted bronze doors of this luxury Boston hotel, you will be enveloped by the timeless beauty that has made the Omni Parker House a landmark since 1855. Experience the perfect blend of modern amenities and historic charm at America's oldest continuously-operating hotel.Located on the Freedom Trail, guests enjoy grand views of historic downtown Boston, distinguished décor and thoughtful amenities that are evident in every striking detail in each of the 551 luxurious guest rooms. Walk to Beacon Hill, Faneuil Hall Marketplace, Quincy Market, the Financial District, shopping and more. Just 2.5 miles (10-15 minutes) from Logan International Airport. Come join us and our family and create your own history as an employee of this historic property.

Job Description:

The Omni Parker House is well known for its culinary innovations and historic setting. This position will oversee all aspects of the food and beverage operations at the historic grand property. This person will work to motivate our team to meet and exceed the highest quality and experience for our guests. They must have a keen eye for detail and the skill to communicate to all areas of the operation.


Essential Functions:

Cost Related

* Review daily high cost item inventory control sheets
* Review daily food cost comparison to potential
* Develop action plan if food cost is off target
* Review Production Planning:
* Production Planning to forecasted covers
* Production Planning for Banquets & Catering
* Check Banquet reconciliation including % of Banquet & Catering checks signed by clients.
* Review and maintain other expense control sheet
* Review missing check report

Sales Related

* Review abstracts (breakfast, lunch, dinner and banquet):
* In regard to sales trends per item
* Trend of daily specials; appetizers, desserts, side orders in percent to total covers
* Compare to production sheets
* Review cover counts against sales goals
* Compare average checks
* Develop action plan if average check falls below budget
* Develop action plan for missing checks

Food Production

* Monitor to ensure that:
* All Stations are working with production sheets
* Amounts are produced as listed on production sheets
* Amounts are sufficient for forecasted covers
* Cooks follow recipes
* Food for Banquets is not being overproduced
* Stream-line coordination of Food and Beverage products served in Banquets

Portion Control

* Check portions for size as established in menu item recipe
* Check that food products meet purchasing specs
* Check that there is no free pouring of liquor
* Quality Control
* Spot check food quality on line
* Ensure that plates meet specs and pictures
* Ensure that specials served have price value relationship
* Check on pick-up time for service personnel
* Check that food items in kitchen area are properly stored
* Ensure that sanitation standards are met (local Health Code Requirements)
* Monitor waste in kitchen:
* garbage pails
* on the line
* in the refrigerator and walk-in areas
* Ensure quality in associate's meal product


* Ensure the following is adhered to:
* Storerooms and refrigerators are locked
* Back door(s) is/are secured
* Overnight security is established and performing their duty

Food Merchandising

* Ensure that the following meet predefined specifications (where applicable):
* Breakfast Buffet, “Art of Breakfast”
* Banquet & Catering buffets and presentations
* Beverage Displays


* Ensure that:
* Checks are issued properly
* Management spot checks all items served to customer to see if they are charged for
* Pricing in MICROS matches menu pricing at all times
* Dupe system strictly followed
* Beverage check redlining followed
* Par stocks maintained in bar


* Ensure the following meet specifications:
* Buffets and coffee break set ups
* Table tops
* Uniforms
* Sanitation and cleaning programs


* Develop growth and development plans for LIDs and high potential middle managers
* Ensure that KRA process is implemented and achieved; inclusive of self, chef and middle management
* Ensure the LCI Programs are in effect for all restaurant management
* Monitor turnover rate and ensure it is at a reasonable level


* Review weekly forecast volume in covers
* Review scheduled hours in line with volume range
* Ensure all overtime is authorized
* Decrease or increase staff as required
* Identify and implement better methods for efficiency and reduction of payroll costs


* Ensure service to all guests follows established standards, is consistent, efficient and courteous
* Know emergency procedures (including CPR) and work to prevent accidents
* Know and adhere to all liquor liability laws
* Know and adhere to all company policy and procedure
* Perform any other duties required by senior management

Hotel Specific Essential Functions:

* Set the example for the team regarding on-the-floor presence of management
* Create/implement service improvements designed to increase customer satisfaction as measured by Medallia scores

* Manage food and beverage inventories to achieve Corporate targets
* Consistently enhance product presentation in light of industry trends while maintaining customer expectations of traditional Parker House cuisine

* Improve grooming and uniform appearance of all associates in the division
* Perform weekly and monthly walk-throughs of all F&B areas to insure high levels of cleanliness, sanitation and aesthetics


* Position requires a minimum of five years progressive experience in Food & Beverage Management, with at least two of these years in a senior leadership position.
* Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests.
* Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls.
* Strong computer and technical skills to include Micros and on-line purchasing systems.
* Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary.
* Demonstrated ability to mentor and develop growing talent for the company.
* Demonstrated ability to handle progressive discipline/coaching discussions.
* Proven ability to engage associates at all levels.
* This individual must be willing to work flexible hours as needed during busy times and high profile events.
* Must meet standards of appearance.
* Serve Safe certified food manager | Unexpired TIPs Certification required.
* Candidate must be able to work in a fast paced environment and be able to handle multiple priorities.
* Candidate must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities.
* Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.
* Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone.
* The ability to stand/walk for extended periods of time. The ability to lift and carry up to 40 lbs and push/pull up to 50lbs. Requires bending, twisting, reaching overhead and kneeling. 

Job Requirements

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristics protected by law. The following link provides more information regarding the Federal laws prohibiting discrimination in employment: EEO is the Law - Notice of Applicant Rights Under the Law

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to

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