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.

Working alongside the Director of Restaurants, our new Restaurant Manager will be responsible for the day-to-day management of all aspects of the culinary and beverage operation, in accordance with hotel standards. The Restaurant Manager will direct, implement, and maintain an impeccable service and management philosophy which serves as a guide to respective staff. Working at our outlets is not your average F&B experience, and no two days are alike. One day you’ll be working with the Executive Culinary Team on menus, staff management, and outlet Operations, and the other you’ll be working with the Marketing team on video/photo shoots, media/influencer visits, and exciting entertainment activations that tell the restaurants story.

We at Omni Hotels embrace individuals that bring a unique perspective to the team, and we will not ask you to conform, but rather celebrate your individuality.

• Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations.
• Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and EcoSure inspections.
• Maintain up to date knowledge of local competitor’s food and beverage offerings.
• Work with Sales to assist in promotion of public events, in-house events, site visits, tastings, etc.
• Work with the Director of Finance and Purchasing Supervisor to maintain control of the standards for purchasing, receiving and storing items.
• Control requisitioning of food and beverage quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Ensure leadership floor coverage during peak outlet hours.
• Responsible for ensuring a level of high-quality cleanliness, service, food quality and presentation.
• Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Communicates daily with outlet leadership team to discuss daily events, business forecast, special projects and status of associates.
• Schedule and conduct monthly food and beverage inventories.
• Review staffing levels to ensure guests service, operational needs and financial objectives are met. Ensures and maintains productivity level of associates.
• Recruit and interview team members. Monitor and develop team members by training, supervising, follow up and hands on management. Hold associates accountable when not meeting job performance.
• Utilizes interpersonal and communication skills to lead, influence and encourage others; advocates sound financial and business decision making.
• Encourages and builds mutual trust, respect and cooperation among associates. Ensures associates are treated fairly and equitably. Strives to improve associate engagement and retention.
• Solicits associate feedback, reviews associate satisfaction results and follows up on associate problems and concerns. Ensure recognition is taking place throughout departments.
• Maintain a professional, neat and organized appearance according to Omni Parker House standards.
• Respond swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or accident.
• Conduct/attend all required department trainings and meetings.
• Perform any other duties required by senior management

• Extensive hands-on food and beverage knowledge and experience.
• 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 work with Sales, Marketing, Culinary, & Catering leadership.
• This individual must be willing to work flexible hours as needed during busy times and high-profile events, including nights, weekends and holidays.
• Serve Safe certified food manager | Unexpired TIPs required.
• 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.