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 Restaurant Manager is responsible for the management of all aspects of the F&B Outlet and In Room Dining operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff

• Responsible for the day-to-day operation for all restaurant functions, to include efficient and effective running of all events ensuring operating costs are minimized.
• Ensures that all financial and personnel related administrative duties are completed accurately and on time
• Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
• Responsible for cleanliness and organization of all restaurant space.
• Maintain up to date knowledge of local and international market trends to create restaurant space that is relevant, thereby maximizing sales opportunities.
• Control requisitioning of food and beverage quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Schedule and conduct monthly food and beverage inventories.
• Conduct/attend all required department trainings and meetings.
• Perform any other duties required by senior management

• Position requires a minimum of three years progressive experience in Food & Beverage Management, with at least one of these years in a senior leadership position. 
• Bachelor’s Degree or Equivalent.
• Union environment experience preferred.
• Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food, and beverage cost controls.
• Demonstrated ability to mentor and develop growing talent for the company.
• Demonstrated ability to handle progressive discipline/coaching discussions.
• Must possess the ability to manage busy hotel operations.
• Serve Safe certified food manager | Unexpired TIPs required.
• Ability to always maintain a positive and professional demeanor and composure