Food & Beverage Manager

Food & Beverage Manager

Embark on a vibrant career at Wyndham Boston Beacon Hill, where excellence is not just a goal but a promise to create extraordinary experiences! With 304 well-appointed guest rooms and eight versatile meeting spaces, totaling 5,678 sq ft, our hotel provides an inspiring workplace that seamlessly blends comfort, commitment, and a distinctive culture. What sets us apart? Our unwavering dedication to cultivating a positive workplace culture, comprehensive benefit plans, including a 401k with a company match, and enticing bonus programs designed to recognize your dedication. We are actively seeking talented individuals with a genuine passion for service to join our dynamic team. Our Core Values center around personal development, building a sense of community, and a sincere desire for the success of every team member. Be a part of a team where each member plays a pivotal role in delivering exceptional service and crafting memorable experiences for our guests. Explore the exciting career possibilities that await you with Pyramid Global Hospitality at Wyndham Boston Beacon Hill. Your journey towards a fulfilling career starts here!

The best lifestyle hotels in the world have proven that food and beverage is the single most powerful driver of brand relevance. Their restaurants pull in locals, not just guests. Their bars become neighborhood institutions. Their banquet programs win business because the food is genuinely exceptional, not merely acceptable. And every one of those operations is built on a back of the house that runs with precision, cleanliness, and pride.

Our 2027 transformation will reposition our food and beverage program as a destination in its own right, serving a 304-room hotel, eight event spaces totaling 5,678 sq ft, and a Boston neighborhood that deserves better than another hotel dining room. We need a Food & Beverage Manager who can hold service standards, cost controls, team culture, and brand ambition all at the same time, without dropping any of them.

Pyramid Global Hospitality is a people-first company managing over 230 properties worldwide. We are dedicated to creating a supportive, inclusive work environment that fosters diversity, growth, and wellbeing. We offer comprehensive health insurance, retirement plans, paid time off, on-site wellness programs, local discounts, and employee rates on hotel stays, plus ongoing training and development to help you build a career that matches your ambition.

Our hotel is a 304-room property currently in transition to a lifestyle brand, with eight versatile meeting spaces totaling 5,678 sq ft, located in one of Boston's most historic and culturally rich neighborhoods. Our team lives by Core Values centered on personal development, community, and the genuine success of every team member. As part of our lifestyle brand transition, we are rebuilding our food and beverage program from the kitchen out, elevating the restaurant, bar, banquet, and in-room dining experience into a defining reason guests and locals choose us.

As Food & Beverage Manager, you are the operational center of the entire department. You will supervise the restaurant and bar, lead banquet service execution, support and oversee the back of the house, and serve as the connective tissue between culinary, service, events, and hotel leadership. You will own scheduling, training, cost controls, service standards, sanitation compliance, and the daily execution that turns a menu and a floor plan into an experience guests come back for.

Restaurant and Bar Operations

• Oversee daily restaurant and bar operations across breakfast, lunch, dinner, and in-room dining, ensuring consistent service standards, accurate timing, and an atmosphere that reflects the lifestyle brand.
• Lead the floor during service. You are present, visible, and touching tables, not managing from an office. You read the room, catch problems before guests do, and set the pace for the entire team.
• Develop and enforce service sequence standards, steps of service, and guest interaction expectations for servers, bartenders, hosts, and bussers.
• Partner with the Executive Chef and bar leadership on menu execution, seasonal changes, specials, tastings, and beverage program development including cocktails, wine, and local craft offerings.
• Manage restaurant and bar revenue performance, including cover counts, average check, upselling programs, and promotional activity that drives both hotel guest and local traffic.
• Control food and beverage costs through portion control, waste management, inventory accuracy, pour cost discipline, and vendor coordination.
• Own guest recovery in the outlets. When something goes wrong, you handle it personally, resolve it generously, and follow up so the guest leaves better than they arrived.
• Monitor guest feedback, online reviews, and satisfaction scores for all outlets, using the data to drive specific, measurable improvements to food quality, service speed, and atmosphere.

Banquets and Event Execution

• Lead banquet and event service execution across eight meeting and event spaces, from intimate board dinners to full-scale plated galas, receptions, and weddings.
• Review banquet event orders in detail, conduct pre-event walkthroughs, and confirm every element of setup, timing, staffing, and service before doors open.
• Staff, schedule, and lead banquet servers, bartenders, and housepersons, ensuring every event is properly resourced and every team member knows their assignment.
• Partner with Catering Sales, the Culinary team, and the client to ensure the event delivered matches the event sold. You are the bridge between the contract and the plate.
• Manage banquet labor costs, service charges, and event profitability while protecting the quality of the guest experience.
• Oversee room resets, equipment inventory, linen and china par levels, and the operational readiness of all event spaces between functions.
• Serve as the on-site point of contact during events, handling client requests, timing adjustments, and last-minute changes with composure and flexibility.

Back of House, Stewarding and Compliance

• Provide direct oversight and support to the back of the house, including stewarding, dish operations, receiving, storage, and kitchen support functions, ensuring the culinary team is set up to succeed every shift.
• Own sanitation and cleanliness standards across all food and beverage areas in full compliance with the Massachusetts food code, local Boston health regulations, ServSafe standards, and OSHA requirements.
• Lead health inspection readiness at all times. There is no scramble before an inspection because the standard never drops.
• Manage dish machine operation, chemical programs, temperature logs, HACCP documentation, and equipment maintenance coordination with Engineering.
• Oversee inventory control, receiving procedures, storage rotation, and par levels for food, beverage, smallwares, china, glass, and silver.
• Ensure responsible alcohol service compliance, including TIPS certification, ABCC regulations, and proper documentation for all bar and banquet beverage service.
• Maintain safety standards throughout the back of the house, conducting regular audits, addressing hazards immediately, and building a culture where safety is not negotiable.

Team Leadership and Culture

• Recruit, hire, onboard, train, and retain food and beverage team members across the restaurant, bar, banquets, and back of the house.
• Build a department culture where front of house and back of the house respect each other. No hierarchy of value. The dishwasher and the bartender are on the same team.
• Create and manage schedules and labor forecasts that meet business demand while protecting team wellbeing and controlling labor cost.
• Deliver ongoing training on service standards, product knowledge, brand philosophy, sanitation, safety, and responsible alcohol service.
• Conduct performance evaluations, coach in the moment, address issues directly, and recognize excellent work publicly and often.
• Lead daily pre-shift briefings that cover the business on the books, menu changes, VIPs, and one thing the team is going to do better than yesterday.
• Champion the lifestyle brand narrative in every outlet, every event, and every team interaction.

What are we looking for?

Who You Are

You are the manager who is always in the room. You know your regulars by name and your team by what they need to do their best work. You can taste a sauce and tell the kitchen what is missing, read a floor and reset the timing, walk a banquet and catch the three things that are off, then finish the night helping break down the dish pit because that is what the shift required. You do not think any part of this operation is beneath you.

You have been watching lifestyle hospitality turn food and beverage into the loudest expression of a brand, and you are ready to build that here. You do not just want an F&B management job. You want to be the person who made this restaurant, this bar, and this banquet program the reason people talk about this hotel.

Required Qualifications

• 3 to 5 years of progressive food and beverage management experience in a full-service hotel, restaurant, or high-volume hospitality environment, including direct responsibility