Pre-Opening F&B Director: Lead New Concepts

HHM Hotels; Massachusetts; On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Medical, Dental and Vision Health

Paid Time Off

401k Company Match

Travel Discounts

Commuter Transit Benefits

Quarterly Bonuses and Incentives

Educational/Professional Development

Technology Reimbursements

Job summary

HHM Hotels is seeking a visionary Food & Beverage Director for The Strider Hotel in Boston. You will lead the pre-opening phase and oversee culinary operations, launching new concepts, executing complex beverage programs, and defining the hotel's market position.

You will manage a team, drive guest satisfaction, control costs, and develop the annual F&B budget while adhering to HHM's standards and EarthView guidelines.

Qualifications

• Bachelor's degree or equivalent experience required.
• Progressive F&B management experience in a comparable hotel/venue size required.

Responsibilities

• Interview, select, train, schedule, and coach associates to brand/hotel standards and HHM values.
• Monitor service standards, sanitation, productivity, and guest satisfaction.
• Control F&B inventories and related equipment inventories.
• Monitor labor costs and optimize staffing levels.
• Forecast and manage F&B revenues and expenses to meet monthly and yearly targets.
• Develop and implement new menu items to enhance value and guest experience.
• Oversee budgeting, ordering, and receiving programs; manage vendor relationships.
• Ensure safety, MSDS/OSHA compliance, and sustainability guidelines (EarthView).
• Lead multiple projects, prioritize tasks, and meet deadlines.

Skills

People management

Training & coaching

Scheduling & planning

Budgeting & forecasting

Inventory control

Quality & guest service

Menu development

Sustainability practices

Safety compliance

Education

Bachelor's degree or equivalent experience

Job description

HHM Hotels is seeking a visionary Food & Beverage Director for The Strider Hotel in Boston. You will lead the pre-opening phase and oversee culinary operations, launching new concepts, executing complex beverage programs, and defining the hotel's market position.

You will manage a team, drive guest satisfaction, control costs, and develop the annual F&B budget while adhering to HHM's standards and EarthView guidelines.