A premier hotel and conference center located near Chelmsford, MA. Offering a blend of classic elegance and modern amenities, the hotel provides exceptional services including luxurious accommodations, fine dining, a state-of-the-art fitness center, and versatile event spaces for business meetings, weddings, and social gatherings.

Job Summary

The Food and Beverage Manager works directly with the kitchen and Banquet Management. This person reports to the Director of Food and Beverage. This leadership role is critical in executing business requirements, supporting the food and beverage team, and interacting with guest and staff to enhance their experience and maximize profitability.

Essential Duties & Responsibilities
• Supervises daily food outlet operations to ensure successful execution of all hotel standards and completion of daily tasks and assignments
• Assists with the overall operation of the restaurant including but not limited to monthly inventory and weekly food ordering
• Ensures that outlets are sanitized, cleaned, stocked, and setup correctly at start of and throughout the shift while always adhering to sanitation, safety, and alcohol beverage control policies
• Provides coaching, encouragement, and recognition to staff regularly
• Responds to staff and customer concerns and escalates to leadership as appropriate
• Understands and participates in scheduling of staff, execution of labor management and forecasting
• Provides supervisory and administrative support for food and beverage operations including; scheduling, payroll, time and attendance, reservations, inventory, receiving, and personnel related matters
• Performs daily audits per procedure to ensure optimal operation to standards
• Monitors performance of staff, providing real time feedback and coaching
• Participates in recruitment process and selection of talent for the F&B staff
• Partner with F&B leadership to develop and execute action plans related to guest service and staff engagement
• Participate in staff performance management including; employee reviews, corrective action, investigations, conflict resolution, etc.
• Maintains quality of operation by ensuring service excellence, ensuring adequate supply and food inventory levels, and operation of equipment by troubleshooting, maintenance, and/or calling for repair
• Assists in developing, implementing, and monitoring programs ensuring a safe facility that complies with all appropriate regulations--Ergonomics, Emergency Responses, Injury and Illness Prevention, and Hazard Communications Programs

Desired Qualifications & Traits

• Minimum of 2 years experience in a food service leadership capacity
• Associates degree or higher in hospitality or related field
• Prior experience Restaurant POS systems
• Serve-Safe and/or TIPS certification
• Previous hotel experience
• Previous Banquet experience

Benefits
• Medical, Dental, and Vision insurance
• Health savings account
• Telehealth resources
• Life insurance
• 401K with employer match
• Paid vacation time off
• Paid parental leave