Assistant Director of F&B
Highgate, Boston, MA, United States
Highgate Hotels
Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.
The Newbury Boston at One Newbury Street, located in the premier shopping and dining neighborhood of Boston’s Back Bay, is an iconic property originally opened in 1927 as one of the first Ritz‑Carlton hotels in the U.S. and most recently the Taj Boston. The building was recently transformed into a 286‑room luxury hotel with 16,000‑sq‑ft of stunning event spaces, signature dining experiences and a reimagined front entrance on Newbury Street.
Overview This role supports the hotel’s Purchasing Department with approximately 80% of the responsibility dedicated to Assistant Director of Food & Beverage operational leadership and 20% focused on purchasing and procurement oversight to ensure operational efficiency and alignment with corporate procurement standards. The role supports procurement operations related to to‑go supplies, banquet operational supplies, and key operating equipment including glassware, china, and silverware. It works closely with Culinary leadership and the Director of Beverage to support vendor coordination, inventory organization, and storage standards across receiving areas, walk‑ins, freezers, and dry storage areas. The role also serves as the property’s liaison with the Corporate Purchasing Office, ensuring compliance with procurement guidelines, vendor programs, and sustainability initiatives, and supports the administration of procurement systems such as BirchStreet, BinWise, and Provi.
Responsibilities
Maintain attentiveness, friendliness, helpfulness, and courtesy to all guests, managers, and fellow employees.
Assist in supervising all F&B personnel.
Respond to guest complaints in a timely manner.
Assist in preparing the F&B budget and monitor department performance, including forecasting.
Monitor industry trends and take appropriate action to maintain competitive and profitable operations.
Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep the immediate supervisor fully informed of all problems or matters requiring attention.
Assist in coordinating and monitoring all phases of Loss Prevention in the F&B department.
Prepare and submit required reports in a timely manner.
Organize and conduct department meetings on a regular basis.
Monitor quality of service and product.
Cooperate in menu planning and preparation.
Ensure timely purchase of F&B items within budget allocation.
Assist in overseeing operations of the employee cafeteria.
Ensure compliance with all local liquor laws, health, and sanitation regulations.
Ensure departmental compliance with SOPs.
Ensure the training of department heads on SOPs, report preparation, and technical job tasks.
Attend and/or conduct departmental and hotel training (CARE, One to One).
Interview candidates for front‑of‑house F&B positions and follow hiring standards.
Lead by example with a strong floor presence and hands‑on approach to operations.
Coach, influence, and hold teams accountable while maintaining a positive and professional culture.
Ensure overall guest satisfaction.
Qualifications
At least 5 years of progressive experience in a hotel or related field; or a 4‑year college degree and at least 2 years of related experience as a department head or overseeing multi‑outlet operations, preferably in a union environment; or a 2‑year college degree and 3 or more years of related experience as a department head or overseeing multi‑outlet operations, preferably in a union environment.
Proficiency in Windows, company‑approved spreadsheets and word processing.
Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Strong operational leadership background with a hands‑on, floor‑driven management style.
Demonstrated ability to coach, mentor, and develop leaders while driving accountability and performance.
Physical Requirements
Long hours sometimes required.
Medium work – exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
General Requirements
Effective verbal and written communication with all levels of employees and guests in an attentive, friendly, courteous, and service‑oriented manner.
Effective listening and clarification of concerns raised by employees and guests.
Multitasking and prioritization of departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous, and service‑oriented manner.
Recruit, select, train, orient, evaluate, assign, schedule, coach, counsel and discipline restaurant and bar staff to ensure established cultural and service standards are met.
Communicate job expectations; monitor and review job contributions; review compensation actions and enforce policies and procedures.
Develop and lead the execution of a restaurant & bar operating and marketing strategy aligned with the hotel’s strategy to optimize outlet performance, increase employee and guest loyalty and engagement, and maximize financial performance.
Coverage of floor shifts to support the operational success of the team in all F&B areas.
Oversee personal dining and street bar leadership scheduling to ensure proper presence.
Ensure proper coverage of restaurant & bar to meet business demands.
Ensure regular and ongoing communication in personal dining, honor bar, and street bar (e.g., leadership meetings, daily line‑ups, departmental meetings) and attend regular operational meetings.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory and cash control.
Attend all hotel‑required meetings and trainings.
Maintain regular attendance in compliance with Highgate Hotel Standards, as scheduling requirements vary according to the hotel’s needs.
Maintain high standards of personal appearance and grooming, including wearing nametags.
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas, and implement solutions.
Effective problem handling, including anticipating, preventing, identifying, and solving problems.
Understand and evaluate complex information from various sources to meet objectives.
Maintain confidentiality of information.
Perform other duties as requested by management.
Maintain a warm and friendly demeanor at all times.
Leadership and Culture
Act as a mentor and coach to outlet managers, supervisors, and emerging leaders.
Establish and reinforce a culture of accountability, ensuring clear expectations, ownership, and follow‑through at all levels.
Provide ongoing coaching, feedback, and development planning to support team growth and succession.
Support recruiting, onboarding, and training initiatives.
Partner with cross‑functional departments including rooms, sales & catering, engineering, and guest experience.
Maintain clear and consistent communication with all stakeholders.
Financial Responsibilities
Support achievement of revenue, labor, and cost control targets.
Assist with labor management, scheduling, and payroll review.
Partner with culinary and beverage leadership to monitor and improve food and beverage cost performance.
Support inventory controls and purchasing compliance through systems such as BirchStreet.
Operational Discipline
Drive operational consistency by enforcing standards, procedures, and accountability across all outlets.
Support the Purchasing Department in maintaining efficient procurement operations across the Food & Beverage division.
Oversee ordering and inventory management of to‑go supplies, banquet operational supplies, and key operating equipment including glassware, china, and silverware.
Coordinate closely with Culinary leadership and the Director of Beverage to ensure alignment between purchasing activities, operational needs, and inventory management.
Maintain strong working relationships with vendors and suppliers to ensure timely deliveries that align with hotel receiving hours and operational requirements.
Assist in maintaining organization, cleanliness, and operational standards within the receiving area, walk‑ins, freezers, and dry storage areas during delivery and storage processes.
Partner with the Director of Beverage to support beverage inventory processes and ensure proper organization and control of beverage storage areas.
Provide operational oversight and support to Purchasing Agents, ensuring schedules are properly managed and payroll submissions completed accurately and on time.
Support the Purchasing team in maintaining procurement documentation, inventory organization, and operational discipline within receiving and storage areas.
Follow up on service gaps, audit findings, and operational opportunities to ensure continuous improvement.
#J-18808-Ljbffr
Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.
The Newbury Boston at One Newbury Street, located in the premier shopping and dining neighborhood of Boston’s Back Bay, is an iconic property originally opened in 1927 as one of the first Ritz‑Carlton hotels in the U.S. and most recently the Taj Boston. The building was recently transformed into a 286‑room luxury hotel with 16,000‑sq‑ft of stunning event spaces, signature dining experiences and a reimagined front entrance on Newbury Street.
Overview This role supports the hotel’s Purchasing Department with approximately 80% of the responsibility dedicated to Assistant Director of Food & Beverage operational leadership and 20% focused on purchasing and procurement oversight to ensure operational efficiency and alignment with corporate procurement standards. The role supports procurement operations related to to‑go supplies, banquet operational supplies, and key operating equipment including glassware, china, and silverware. It works closely with Culinary leadership and the Director of Beverage to support vendor coordination, inventory organization, and storage standards across receiving areas, walk‑ins, freezers, and dry storage areas. The role also serves as the property’s liaison with the Corporate Purchasing Office, ensuring compliance with procurement guidelines, vendor programs, and sustainability initiatives, and supports the administration of procurement systems such as BirchStreet, BinWise, and Provi.
Responsibilities
Maintain attentiveness, friendliness, helpfulness, and courtesy to all guests, managers, and fellow employees.
Assist in supervising all F&B personnel.
Respond to guest complaints in a timely manner.
Assist in preparing the F&B budget and monitor department performance, including forecasting.
Monitor industry trends and take appropriate action to maintain competitive and profitable operations.
Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep the immediate supervisor fully informed of all problems or matters requiring attention.
Assist in coordinating and monitoring all phases of Loss Prevention in the F&B department.
Prepare and submit required reports in a timely manner.
Organize and conduct department meetings on a regular basis.
Monitor quality of service and product.
Cooperate in menu planning and preparation.
Ensure timely purchase of F&B items within budget allocation.
Assist in overseeing operations of the employee cafeteria.
Ensure compliance with all local liquor laws, health, and sanitation regulations.
Ensure departmental compliance with SOPs.
Ensure the training of department heads on SOPs, report preparation, and technical job tasks.
Attend and/or conduct departmental and hotel training (CARE, One to One).
Interview candidates for front‑of‑house F&B positions and follow hiring standards.
Lead by example with a strong floor presence and hands‑on approach to operations.
Coach, influence, and hold teams accountable while maintaining a positive and professional culture.
Ensure overall guest satisfaction.
Qualifications
At least 5 years of progressive experience in a hotel or related field; or a 4‑year college degree and at least 2 years of related experience as a department head or overseeing multi‑outlet operations, preferably in a union environment; or a 2‑year college degree and 3 or more years of related experience as a department head or overseeing multi‑outlet operations, preferably in a union environment.
Proficiency in Windows, company‑approved spreadsheets and word processing.
Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Strong operational leadership background with a hands‑on, floor‑driven management style.
Demonstrated ability to coach, mentor, and develop leaders while driving accountability and performance.
Physical Requirements
Long hours sometimes required.
Medium work – exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
General Requirements
Effective verbal and written communication with all levels of employees and guests in an attentive, friendly, courteous, and service‑oriented manner.
Effective listening and clarification of concerns raised by employees and guests.
Multitasking and prioritization of departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous, and service‑oriented manner.
Recruit, select, train, orient, evaluate, assign, schedule, coach, counsel and discipline restaurant and bar staff to ensure established cultural and service standards are met.
Communicate job expectations; monitor and review job contributions; review compensation actions and enforce policies and procedures.
Develop and lead the execution of a restaurant & bar operating and marketing strategy aligned with the hotel’s strategy to optimize outlet performance, increase employee and guest loyalty and engagement, and maximize financial performance.
Coverage of floor shifts to support the operational success of the team in all F&B areas.
Oversee personal dining and street bar leadership scheduling to ensure proper presence.
Ensure proper coverage of restaurant & bar to meet business demands.
Ensure regular and ongoing communication in personal dining, honor bar, and street bar (e.g., leadership meetings, daily line‑ups, departmental meetings) and attend regular operational meetings.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory and cash control.
Attend all hotel‑required meetings and trainings.
Maintain regular attendance in compliance with Highgate Hotel Standards, as scheduling requirements vary according to the hotel’s needs.
Maintain high standards of personal appearance and grooming, including wearing nametags.
Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas, and implement solutions.
Effective problem handling, including anticipating, preventing, identifying, and solving problems.
Understand and evaluate complex information from various sources to meet objectives.
Maintain confidentiality of information.
Perform other duties as requested by management.
Maintain a warm and friendly demeanor at all times.
Leadership and Culture
Act as a mentor and coach to outlet managers, supervisors, and emerging leaders.
Establish and reinforce a culture of accountability, ensuring clear expectations, ownership, and follow‑through at all levels.
Provide ongoing coaching, feedback, and development planning to support team growth and succession.
Support recruiting, onboarding, and training initiatives.
Partner with cross‑functional departments including rooms, sales & catering, engineering, and guest experience.
Maintain clear and consistent communication with all stakeholders.
Financial Responsibilities
Support achievement of revenue, labor, and cost control targets.
Assist with labor management, scheduling, and payroll review.
Partner with culinary and beverage leadership to monitor and improve food and beverage cost performance.
Support inventory controls and purchasing compliance through systems such as BirchStreet.
Operational Discipline
Drive operational consistency by enforcing standards, procedures, and accountability across all outlets.
Support the Purchasing Department in maintaining efficient procurement operations across the Food & Beverage division.
Oversee ordering and inventory management of to‑go supplies, banquet operational supplies, and key operating equipment including glassware, china, and silverware.
Coordinate closely with Culinary leadership and the Director of Beverage to ensure alignment between purchasing activities, operational needs, and inventory management.
Maintain strong working relationships with vendors and suppliers to ensure timely deliveries that align with hotel receiving hours and operational requirements.
Assist in maintaining organization, cleanliness, and operational standards within the receiving area, walk‑ins, freezers, and dry storage areas during delivery and storage processes.
Partner with the Director of Beverage to support beverage inventory processes and ensure proper organization and control of beverage storage areas.
Provide operational oversight and support to Purchasing Agents, ensuring schedules are properly managed and payroll submissions completed accurately and on time.
Support the Purchasing team in maintaining procurement documentation, inventory organization, and operational discipline within receiving and storage areas.
Follow up on service gaps, audit findings, and operational opportunities to ensure continuous improvement.
#J-18808-Ljbffr