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Overview

Parker House Hotel

As you pass through the sculpted bronze doors of this luxury Boston hotel, you will be enveloped by the timeless beauty that has made the Omni Parker House a landmark since 1855. Experience the perfect blend of modern amenities and historic charm at America's oldest continuously-operating hotel.Located on the Freedom Trail, guests enjoy grand views of historic downtown Boston, distinguished décor and thoughtful amenities that are evident in every striking detail in each of the 551 luxurious guest rooms. Walk to Beacon Hill, Faneuil Hall Marketplace, Quincy Market, the Financial District, shopping and more. Just 2.5 miles (10-15 minutes) from Logan International Airport. Come join us and our family and create your own history as an employee of this historic property.

Job Description

Responsible for the management of all aspects of the stewarding operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff

Responsibilities

+ + Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations.

+ Understands associates positions well enough to perform duties in associate’s absence. Understand local contract and adhere to it.

+ Responsible for the day to day operation for all stewarding functions, to include ensuring cleanliness through proper cleaning procedures.

+ Ensure compliance with health, safety and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.

+ Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration, storage areas, food and beverage service areas, hallways, corridors and storerooms.

+ Responsible for cleaning and sanitizing all food & beverage shelving, carts, queen marys, speed racks and trash receptacles.

+ Responsible to adhere to enforce all proper trash procedures.

+ Responsible to clean and sanitize ice machines. Work directly with Engineering for quarterly maintenance.

+ Responsible for cost control and proper storage of all service ware items including china, glassware, silverware, linen and all food equipment.

+ Manage day to day operation of storage, coordination and distribution of all chemicals, cleaning equipment & cleaning supplies. As well as china, glassware, silver, kitchen, restaurant and banquet equipment.

+ Work with Director of Procurement on purchasing and receiving to ensure all china, glassware, silverware, linen and food equipment specification are met.

+ Schedule and conduct quarterly inventory on all china, glassware, silverware, linen and food equipment.

+ Schedule and conduct daily/weekly walk-throughs. Responsible to maintain all equipment to a high standard. Work with Engineering to submit work order and scheduling of maintenance.

+ Responsible for ensuring that all financial and personnel related administrative duties are completed accurately and on time in accordance with company policies and procedures. ie) invoices, payroll, requisitions

+ Communicates daily with Executive Chef and Director of Banquets to discuss daily events, business forecast, special projects and status of associates.

+ Supervise the kitchen sanitation operation and timing of service out of the kitchen and into all banquet and outlet areas. Ensures prompt delivery and quality control from point of departure to arrival.

+ Review staffing levels to ensure guests service, operational needs and financial objectives are met. Ensures and maintains productivity level of associates.

+ Executes all necessary instructions on BEOS for events. Handles all special requests and pop ups as needed.

+ Recruit and interview team members. Monitor and develop team members by training, supervising, follow up and hands on management. Hold associates accountable when not meeting job performance.

+ Responsible to conduct daily stand up meeting with associates to ensure relevant information is communicated.

+ Assist in developing specific goals and plans to prioritize, organize and accomplish set goals.

+ Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action.

+ Utilizes interpersonal and communication skills to lead, influence and encourage others; advocates sound financial and business decision making.

+ Encourages and builds mutual trust, respect and cooperation among associates. Ensures associates are treated fairly and equitably. Strives to improve associate engagement and retention.

+ Solicits associate feedback, reviews associate satisfaction results and follows up on associate problems and concerns. Ensure recognition is taking place throughout departments.

+ Maintain a professional, neat and organized appearance according to Omni standards.

+ Respond swiftly and effectively in any emergency or safety situations. Ensure a safe working and guest environment to reduce the risk of injury or accident.

+ Conduct/attend all required department trainings and meetings.

+ Perform any other duties required by senior management.

Qualifications

+ + Position requires a minimum of three years progressive experience in Food & Beverage Management, with at least one of these years in a senior leadership position. Mid-scale hotel experience strongly preferred.

+ Union experience STRONGLY preferred.

+ Must have a proven track record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests.

+ Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food, and beverage cost controls.

+ Strong computer and technical skills to include on-line purchasing systems.

+ Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary.

+ Demonstrated ability to mentor and develop growing talent for the company.

+ Demonstrated ability to handle progressive discipline/coaching discussions.

+ Proven ability to engage associates at all levels.

+ Demonstrated ability to work with Sales and Catering leadership.

+ This individual must be willing to work flexible hours as needed during busy times and high-profile events, including nights, weekends and holidays.

+ Must meet standards of appearance and maintain a high level of personal hygiene at all time.

+ Must be passionate about providing warm, engaging and personalized service.

+ Serve Safe certified food manager

+ Candidate must be able to work in a fast-paced environment and be able to handle multiple priorities.

+ Candidate must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities.

+ Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.

+ Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers, both in person and by telephone.

+ Thorough knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations

Job LocationsUS-MA-Boston

Posted Date1 month ago(6/26/2025 7:09 PM)

Requisition ID 2025-124633

# of Openings 1

Category (Portal Searching) Stewarding