F&B Manager - The Lenox

Lenox Hotel•Boston, MA

8d•$68,000 - $78,000•Onsite

About The Position

The Food & Beverage Management team are charged with creating a warm and welcoming environment for our guests and employees alike. This role involves managing a diverse team, coordinating schedules, training and taking a hands-on approach to ensuring guests’ expectations are not just met, but exceeded. F&B Managers work as a team and will manage each of our three distinct outlets and event spaces during their day. The Lenox Hotel is comprised of three unique outlets, event and banquet space: Sweeney’s on Boylston. We’re known for a lively good time and authentic Irish classics served up alongside Lenox favorites. Whenever you amble through our doors, you’ll find us spirited as ever - so sit and stay a while! The Irving at The Lenox. Our intimate lobby cocktail bar, The Irving cultivates a sense of intrigue and ambiance, harkening back to the heyday of our turn-of-the-century opening. Step inside, and our love for creating well-crafted cocktails becomes instantly apparent. Willow & Ivy. Helmed by The Lenox’s Executive Chef Daniel Kenney, Willow & Ivy offers a fresh take on New England-inspired American cuisine. The reimagined space and menu aim to provide guests with a refined yet inviting dining experience that celebrates regional flavors and culinary craftsmanship. Our 5000 sq. ft. banquet facilities host corporate and social events including beautiful weddings.

Requirements

5+ years of experience in food and beverage, preferably in a hotel or upscale restaurant environment.
3+ years of management experience in a hotel or restaurant
Strong leadership skills with a proven track record of managing and developing teams.
Extensive knowledge of wine, spirits, food and service standards.
Excellent organizational and time-management abilities.
Proficiency in Microsoft Office, Toast and Opera a plus.
Exceptional communication and interpersonal skills. Multi-lingual a plus.
Ability to work flexible hours, including evenings, weekends, and holidays as needed.

Responsibilities

Lead, mentor, and motivate a team of food and beverage staff to deliver exceptional guest experiences. Foster an exceptional and collaborative work environment.
Oversee daily operations of all restaurant outlets and banquet space to ensure smooth and efficient service.
Ensure compliance with health and safety regulations, as well as company policies and standards.
Develop and manage staff schedules to ensure adequate coverage and minimize labor costs. Handle payroll processing and maintain accurate records of hours worked and staff attendance.
Develop and implement training programs for new hires and ongoing development for existing staff. Ensure all team members are knowledgeable about menu offerings, service standards, and company policies.
Recruit, interview, and hire food and beverage staff as needed to maintain optimal staffing levels. Onboard new employees and integrate them effectively into the team.
Monitor guest feedback and address any concerns or issues promptly to maintain high satisfaction levels. Implement strategies to enhance guest experiences and drive repeat business.
Monitor and control costs, including food and beverage expenses, to achieve financial targets.
Work closely with the kitchen team to ensure menu quality and consistency. Coordinate with the Events and Banquet team to manage and execute special events and functions.
Collaborate with all hotel departments.