Parker House Hotel

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.

The Director of Restaurants is a strategic leader responsible for driving the vision, financial performance, and operational excellence of the Restaurant, Bar and In Room Dining division. This role i sgeard to ensure a world-class guest experience while aligning with the hotel’s overall business objectives. The Director collaborates with senior leadership to develop innovative food and beverage strategies, enhance revenue opportunities, and uphold the highest service and quality standards.

Strategic Leadership & Financial Management

• Partner with the Hotel Manager and Executive Chef develop and execute a strategic plan for the Restaurant/Bar aligning with overall hotel goals.
• Lead budgeting and financial forecasting, ensuring food and beverage costs, payroll, and overhead expenses meet or exceed budgeted expectations.
• Analyze financial performance metrics, identify revenue growth opportunities, and implement cost control measures to maximize profitability.
• Assist and collaborate with menu engineering, pricing strategies, and competitive market analysis to drive sales and optimize margins.
• Monitor and report on financial variances, providing data-driven recommendations for continuous improvement.

Operational Excellence & Guest Experience

• Ensure the seamless execution of all food and beverage operations, delivering exceptional guest experiences across all outlets and IRD.
• Establish and uphold service standards that reflect luxury hospitality expectations, ensuring consistency, efficiency, and guest satisfaction.
• Stay ahead of industry trends and market demands, implementing innovative food and beverage experiences that enhance the property’s reputation.
• Drive initiatives to improve quality, sustainability, and operational efficiencies across all dining venues.

Talent Development & Culture

• Lead, mentor, and develop a high-performing Food & Beverage leadership team, fostering a culture of excellence, collaboration, and innovation.
• Oversee recruitment and retention strategies to attract top talent and ensure a strong leadership pipeline.
• Ensure compliance with labor laws and employment regulations, maintaining a positive and productive work environment.
• Champion professional development programs and succession planning initiatives to strengthen internal talent.

Compliance & Brand Standards

• Ensure all operations comply with local health codes, safety regulations, and corporate brand standards.
• Maintain a strong relationship with vendors, negotiating contracts that align with quality and financial goals.
• Represent the Restaurant, Bar and IRD division in meetings, providing strategic input and aligning departmental initiatives with broader hotel objectives.
• Requires a food & beverage leader with a deep understanding of luxury hospitality, financial acumen, and the ability to drive operational excellence in a dynamic, fast-paced environment.

• Minimum of 4 years of experience in a Director role in food and beverage with a strong understanding of current industry trends and operational best practices.
• Union experienced preferred
• Bachelor’s degree in hospitality management, Business, or a related field (or equivalent experience) preferred. 
• Proven experience in high-volume hotel or resort operations
• Strong financial acumen, including expertise in food and beverage cost controls, inventories, and P&L management.
• Exceptional leadership and team development skills with the ability to mentor and grow a high-performing team.
• Ability to innovate and drive culinary and beverage programming, ensuring alignment with brand standards and guest expectations.
• Excellent problem-solving skills and the ability to thrive in a fast-paced, dynamic hotel environment.
• Proficiency in Microsoft Office Suite (Excel, Word, Outlook) and familiarity with POS and inventory management systems.
• Outstanding written and verbal communication skills, with confidence in guest interactions, team leadership, and conducting meetings.
• Passion for guest experience and service excellence, with a focus on operational efficiency and revenue growth