The 1,054-room Omni Boston Hotel at the Seaport is the newest luxury hotel in the City of Boston, and the most significant hotel project in the city for the last forty years. The property features seven outlets for drinking and dining, a signature spa, fitness center, and rooftop pool. It boasts more than 100,000 square feet of meeting and event space, and caters to the most discerning clientele.

We have an edge, we provoke, we push boundaries, and we are not for everyone. But we care deeply for the humanity of our guests, communities and teammates and their comfort, safety and inclusion are always our primary responsibilities.

Creativity must infuse everything we do, and everyone in the Hotel. Performance realities will always exist, but we use these constraints to push, not limit, our creativity. We believe there is always a way to make it work. If we don't have the solution, we dig deeper creatively to find one.

Be a key part of the Hotel Food & Beverage and Senior Leadership team driving operational excellence for the Omni Boston Hotel at the Seaport - oversee and direct the operation of the banquets, room service, restaurant facilities and the beverage program. They will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.

We actively look for and embrace individuals that bring a unique perspective to the team, and we will not ask you to conform, but rather celebrate your individuality. We share a common mission that we can only achieve with an intense commitment to teamwork, trust and a responsibility to embrace our entire Omni family.

Leadership

• Create, develop and implement food & beverage systems, standard operating procedures and brand standards, associated with operational efficiencies and optimization.
• Oversight of property menu approval.
• Develop potential activations that assist with impacting not only guest experience but top line revenues.
• Provide concept execution and menu development, helping to establish that consistency will drive business.

Creative Thinking & Innovation

• Conceptualize and implement cutting-edge F&B strategies, menus, and presentations that reflect the hotel’s brand and appeal to diverse clientele.
• Develop current and creative displays that embody the hotel’s concepts, enhancing visual appeal and guest engagement.
• Stay ahead of market trends, customer preferences, and competitor activities to continuously innovate.
• Drive cocktail menu changes to ensure fresh, innovative and seasonally accurate cocktails throughout the Hotel.

Presentation & Brand Management

• Ensure all F&B offerings align with the hotel’s brand identity and uphold the highest standards of quality and aesthetics.
• Collaborate with marketing and design teams to create visually impactful presentations for menus, displays, and promotional materials.
• Act as a brand ambassador, fostering strong relationships with partners, vendors, and clients.
• Ensure brand standards and moments of service are being executed at a high level consistently.

Event Promotion & Guest Engagement

• Oversee the planning and execution of public events, in-house functions, site visits, tastings, and promotional activities.
• Partner with sales and marketing teams to develop campaigns, that drive attendance and enhance guest experiences.
• Host and represent the hotel at key events, ensuring a seamless and engaging experience for attendees.

Attention to Detail & Operational Excellence

• Maintain impeccable attention to detail in all aspects of F&B operations, from menu design to service delivery.
• Ensure compliance with health and safety regulations and uphold quality assurance protocols.
• Monitor inventory, manage procurement, and ensure cost-effective sourcing without compromising on quality.
• Support the trilogy in the decision-making process, focusing on long-term decisions having the most positive impact.
• Review production planning for Banquets and check banquet reconciliation daily.
• Review and maintain other expense control sheet as well as missing check report.
• Review abstract trend of daily specials; appetizers, desserts, side orders in percent to total covers and compare to production sheets.
• Compare average checks and develop action plan if average check falls below budget.
• Review weekly forecast volume in covers.
• Review scheduled hours in line with volume range.
• Identify and implement better methods for efficiency and reduction of payroll costs.
• Ensure all associates have the tools they need to perform their duties with success.

Collaboration & Team Leadership

• Foster collaboration across departments, including culinary, service, sales, and marketing teams, to achieve shared objectives.
• Lead, mentor, and inspire the F&B team to deliver excellence, providing training and opportunities for professional development.
• Promote a culture of open communication, creativity, and accountability.

Financial Oversight

• Develop and manage the F&B budget, setting financial goals and monitoring performance metrics.
• Drive revenue growth through strategic pricing, upselling, and innovative promotions.
• Analyze financial reports to identify opportunities for improvement and implement corrective actions.
• Know and adhere to all liquor liability laws.
• Know, adhere, and enforce all company policy and procedures.
• Review production planning for Banquets and check banquet reconciliation daily.
• Review and maintain other expense control sheet as well as missing check report.
• Review cover counts against sales goals.
• Compare average checks and develop action plan if average check falls below budget.
• Ensure that amounts are sufficient for forecasted covers.
• Monitor waste in kitchen, garbage pails, on the line, in the refrigerator and walk-in areas.
• 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.
• Identify and implement better methods for efficiency and reduction of payroll costs.

Training & Development

• Work closely with senior leadership to identify key talent and oversee strategic succession planning.
• Facilitate consistent monthly 1:1 meetings with assigned reports to ensure clear communication and continued mentorship.
• Partner with ASC in ongoing development of F&B chefs/managers and Leaders in Development, including participation in identifying internal candidates for open positions as well as succession planning and career path discussions.
• Facilitate ongoing training, including Moments of Service, Medallia, Power of Engagement.

Quality Assurance

• Stream-line coordination of Food and Beverage products served in Banquets.
• Develop a complete working knowledge of the menu items and their ingredients and preparation.
• Develop a complete working knowledge of all products served in the bars.
• Check that there is no free pouring of liquor.
• Ensure that plates meet specs and pictures.
• Ensure that specials served have price value relationship.
• Check on pick-up time for service personnel.
• Ensure that sanitation standards are met (local Health Code Requirements).
• Ensure quality in employee's meal product.
• Ensure buffets and coffee breaks set ups, tabletops, and uniforms for banquets.
• Ensure service to all guests follows established standards, is consistent, efficient, and courteous.

• Minimum of five years progressive experience in Food & Beverage Management, with at least two years in a senior leadership Food and Beverage role within a hotel.
• Minimum two years’ experience in a Banquet Operations leadership role. Large convention hotel experience strongly preferred.
• College degree, preferred.
• Must have proven leadership skills and must be able to delegate, effectively train, develop and motivate staff. Ability to effectively mentor key leadership positions, to include department heads and assistant managers.
• Must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities.
• Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls, culinary techniques, and menu development.
• 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 handle progressive discipline/coaching discussions.
• Proven ability to engage associates at all levels.
• Demonstrated ability to work with Sales and Catering leadership.
• Candidate must be able to work in a fast-paced environment and be able to handle multiple priorities.
• Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.
• Reading, writing, and oral proficiency required, must be able to communicate with guests and staff professionally and with empathy.
• Maintain a professional business appearance, attitude, and performance.
• Must have a flexible schedule and be willing to flexible hours to include nights, weekends, holidays and as needed during busy times and high-profile events