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.

In conjuctionwith the Director of Banquets, Responsible for the management of all aspects of the banquet operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff

• Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations.
• Understands associates positions well enough to perform duties in associate’s absence. Understand local contract and adhere to it.
• Responsible for the day to day operation for all banquet functions, to include efficient and effective running of all events ensuring operating costs are minimized.
• Supervise the movement and/or storage of all necessary convention boxes, pallets, equipment from hotel receiving to designated event space based on guest preference.
• Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
• Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration, storage areas, hallways, corridors and storerooms.
• Responsible to adhere to enforce all proper trash procedures.
• Maintain up to date knowledge of local and international market trends in order to create event space that is relevant, thereby maximizing sales opportunities.
• Work with Sales to assist in promotion of public events, in-house events, site visits, tasting, etc.
• Control requisitioning of food and beverage quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Manage day to day operation to consistently inspect all events to ensure that the correct standards are being maintained. Responsible for ensuring high-quality meeting room sets, service, food quality and presentation.
• Establish steps of service for banquet services and monitor associates to ensure compliance.
• Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Communicates daily with Executive Chef and Executive Steward to discuss daily events, business forecast, special projects and status of associates.
• Supervise the banquet sanitation operation and timing of service out of the kitchen and into all banquet areas. Ensures prompt delivery and quality control from point of departure to arrival.
• Responsible for ensuring that all financial and personnel related administrative duties are completed accurately and on time in accordance with company policies and procedures. i.e.) invoices, payroll, event recaps, banquet checks, requisitions
• Responsible to conduct daily stand up meeting with associates to ensure relevant information is communicated prior to each event.
• Schedule and conduct daily/weekly walk-throughs. Responsible to maintain all furniture, fixtures and equipment to a high standard. Work with Engineering to submit work order and scheduling of maintenance. 
• Schedule and conduct quarterly inventory on all banquet equipment.
• Schedule and conduct monthly food and beverage inventories.
• Responsible for cleanliness and organization of all banquet space, FOH & BOH. Ensure all rooms are clean and public space is configured to blueprint layout when not in use.
• Review staffing levels to ensure guests service, operational needs and financial objectives are met. Ensures and maintains productivity level of associates.
• Executes all necessary instructions on Banquet Event Orders and inspects all function rooms prior to event start. Handles all special requests and pop ups as needed.
• Attends pre-convention meetings and tastings as needed.
• 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.
• Assist in developing specific goals and plans to prioritize, organize and accomplish set goals.
• 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 The 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.

• Position requires a minimum of five years progressive experience in Food & Beverage Management.  Minimum two years’ experience in a Banquet Operations leadership role.
• Large convention hotel / high volume business experience strongly preferred.
• Bachelor’s Degree or Equivalent.
• Union environment experience preferred.
• Must possess the ability to handle stressful and busy hotel operations.
• Clear, concise written and verbal communication skills. Candidate must be comfortable speaking to guests and conducting meetings.
• 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 computer and technical skills to include 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.
• Demonstrated ability to work with Sales and 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.
• Must meet standards of appearance and maintain a high level of personal hygiene at all time.
• Must be passionate about providing warm, engaging and personalized service.
• 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.
• 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.
• Thorough knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations