Manager In Development - F&B
The 'Quin House, Boston, MA, United States
About The Quin House
'Quin House is a multi-award‑winning modern private social club located in Back Bay. It brings together a diverse mix of members of all ages, industries, and backgrounds to forge meaningful connections, expand lives, and create a community of impact.
About The Manager in Development Program
The Manager in Development Program is a one‑year program that gives participants hands‑on experience in the Food & Beverage department while working toward a future leadership role. Participants will assume responsibilities comparable to those of a Food & Beverage Supervisor and will receive structured development through educational sessions, mentorship, networking opportunities, and project‑based learning.
Responsibilities
Supervise AM, Mid or PM shifts for all ‘Quin House restaurants, including seasonal offerings and banquets.
Lead shift operations, including pre‑shift planning, floor management, and post‑shift wrap‑up.
Manage dining room flow: reservations, pacing, and member experience optimization.
Provide high‑quality service, including elevated service recovery and personalized engagement with members.
Assist in scheduling, staffing levels, and labor management to meet business needs.
Participate in hiring processes, including interviewing and onboarding new team members.
Develop and enforce a strong understanding of ‘Quin service standards.
Collaborate with kitchen and bar teams to ensure seamless service and quality standards.
Analyze daily reports, sales mix, and key performance indicators to gauge business performance.
Maintain F&B marketing and club programming initiatives.
Assume 100% responsibility for the quality of services provided.
Respond to guest requests, complaints, and inquiries regarding events or group reservations.
Maintain inventory of supplies.
Attend assigned training sessions and events.
Complete projects delegated by the manager in a timely manner.
Complete the MID Capstone Project.
Serve as a role model and provide opportunities for staff to learn, grow and develop through training.
Maintain a positive, productive working environment and uphold the club’s philanthropic values.
Fully understand and comply with all federal, state, county, and municipal regulations related to health, safety, and labor requirements.
Investigate and resolve member complaints regarding food quality and service.
Work Environment and Physical Demands
The work environment is moderate in noise level and requires frequent standing, walking, climbing stairs, using hands, and lifting up to 40 pounds. Employees may also be required to stand for extended periods and occasionally balance, stoop, kneel, crouch, or crawl.
Requirements
Graduate from a university or college with experience in Hospitality Management, Culinary, Hotel Management, International Hospitality, or Club Management (preferred).
At least 1–2 years of progressive experience in a hotel or restaurant.
Service‑oriented style with professional presentation skills.
Reliable, focused, and passionate individual capable of leading by example.
Strong team player who embraces ownership, accountability, and responsibility for team work.
Good oral and written communication skills.
Detail‑oriented with excellent follow‑up skills.
Basic understanding of health and safety, food hygiene, and employment legislation.
Results‑driven leader who can champion a vision and roadmap.
Open availability and flexibility to work according to business needs.
Comfortable with Microsoft Word, PowerPoint, and Excel.
High School Diploma or equivalent.
Equal Employment Opportunity Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
#J-18808-Ljbffr
'Quin House is a multi-award‑winning modern private social club located in Back Bay. It brings together a diverse mix of members of all ages, industries, and backgrounds to forge meaningful connections, expand lives, and create a community of impact.
About The Manager in Development Program
The Manager in Development Program is a one‑year program that gives participants hands‑on experience in the Food & Beverage department while working toward a future leadership role. Participants will assume responsibilities comparable to those of a Food & Beverage Supervisor and will receive structured development through educational sessions, mentorship, networking opportunities, and project‑based learning.
Responsibilities
Supervise AM, Mid or PM shifts for all ‘Quin House restaurants, including seasonal offerings and banquets.
Lead shift operations, including pre‑shift planning, floor management, and post‑shift wrap‑up.
Manage dining room flow: reservations, pacing, and member experience optimization.
Provide high‑quality service, including elevated service recovery and personalized engagement with members.
Assist in scheduling, staffing levels, and labor management to meet business needs.
Participate in hiring processes, including interviewing and onboarding new team members.
Develop and enforce a strong understanding of ‘Quin service standards.
Collaborate with kitchen and bar teams to ensure seamless service and quality standards.
Analyze daily reports, sales mix, and key performance indicators to gauge business performance.
Maintain F&B marketing and club programming initiatives.
Assume 100% responsibility for the quality of services provided.
Respond to guest requests, complaints, and inquiries regarding events or group reservations.
Maintain inventory of supplies.
Attend assigned training sessions and events.
Complete projects delegated by the manager in a timely manner.
Complete the MID Capstone Project.
Serve as a role model and provide opportunities for staff to learn, grow and develop through training.
Maintain a positive, productive working environment and uphold the club’s philanthropic values.
Fully understand and comply with all federal, state, county, and municipal regulations related to health, safety, and labor requirements.
Investigate and resolve member complaints regarding food quality and service.
Work Environment and Physical Demands
The work environment is moderate in noise level and requires frequent standing, walking, climbing stairs, using hands, and lifting up to 40 pounds. Employees may also be required to stand for extended periods and occasionally balance, stoop, kneel, crouch, or crawl.
Requirements
Graduate from a university or college with experience in Hospitality Management, Culinary, Hotel Management, International Hospitality, or Club Management (preferred).
At least 1–2 years of progressive experience in a hotel or restaurant.
Service‑oriented style with professional presentation skills.
Reliable, focused, and passionate individual capable of leading by example.
Strong team player who embraces ownership, accountability, and responsibility for team work.
Good oral and written communication skills.
Detail‑oriented with excellent follow‑up skills.
Basic understanding of health and safety, food hygiene, and employment legislation.
Results‑driven leader who can champion a vision and roadmap.
Open availability and flexibility to work according to business needs.
Comfortable with Microsoft Word, PowerPoint, and Excel.
High School Diploma or equivalent.
Equal Employment Opportunity Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
#J-18808-Ljbffr