PRIMARY OBJECTIVE OF POSITION:

The Director of Food & Beverage is a strategic leader responsible for overseeing all aspects of the Food & Beverage division at The Langham, Boston. This role is dedicated to ensuring the highest standards of service, quality, and guest satisfaction across all outlets, including restaurants, bars, banquets, and room service. The Director will drive the division’s success by creating and executing innovative strategies that achieve marketing, sales, and profitability goals. Through exceptional leadership, creative vision, and a commitment to excellence, this position fosters a culture of innovation, collaboration, and accountability, ensuring memorable guest experiences while advancing the business and maintaining The Langham’s reputation for luxury and distinction.

RESPONSIBILITIES AND JOB DUTIES:

• Define and execute a clear vision for the Food & Beverage department, aligning with The Langham, Boston’s brand standards and overall property goals.
• Foster innovation by introducing unique dining concepts, personalized guest experiences, and creative menu offerings to distinguish the property in the market.
• Lead the development and implementation of marketing strategies, business plans, and financial forecasts to ensure the long-term success of all F&B outlets.
• Oversee the seamless operation of all F&B outlets, including restaurants, bars, room service, banquets, kitchens, and stewarding, while ensuring adherence to luxury service standards.
• Develop, implement, and monitor efficient schedules and staffing plans for all outlets to achieve profitability and maintain guest satisfaction.
• Collaborate with the Executive Chef, restaurant managers, and banquet teams to design innovative, attractive menus that balance guest preferences, operational feasibility, and financial goals.
• Implement and monitor comprehensive food, beverage, and labor cost controls to achieve or exceed budgeted profit margins.
• Regularly evaluate operational performance, identify inefficiencies, and implement improvements to ensure smooth service delivery and exceptional guest experiences.
• Develop and execute revenue optimization strategies, including menu engineering, strategic pricing, promotional campaigns, and upselling initiatives.
• Partner with the marketing and PR teams to promote signature programs, events, and partnerships, enhancing the visibility and reputation of F&B outlets.
• Provide accurate weekly revenue forecasts and maintain long-term financial projections for all F&B operations, including banquets.
• Act as an ambassador of The Langham by directly engaging with guests, gathering feedback, and ensuring their expectations are consistently exceeded.
• Regularly review guest satisfaction data, such as surveys and comment cards, to identify opportunities for improvement and implement timely corrective actions.
• Empower team members to deliver exceptional service by providing guidance, feedback, and ongoing training to enhance skills and product knowledge.
• Motivate, mentor, and oversee all F&B team members, fostering a culture of accountability, collaboration, and empowerment.
• Conduct performance evaluations, provide actionable feedback, and establish development plans to nurture talent and build a pipeline of future leaders.
• Develop structured training programs that enhance technical skills, product knowledge, and service standards across all outlets.
• Build and maintain a cohesive leadership team within the department, ensuring alignment on goals and maintaining open communication.
• Lead the implementation of sustainability initiatives, including waste reduction, eco-friendly sourcing, and energy conservation, in alignment with The Langham’s corporate responsibility goals.
• Collaborate with other hotel departments, including Sales, Catering, and Events, to ensure seamless execution of on-property and off-site events.
• Maintain transparent communication with the Hotel Executive Committee, contributing to property-wide strategies and initiatives.
• Facilitate regular team meetings and briefings to align goals, encourage collaboration, and promote engagement across all F&B operations.
• Monitor and incorporate industry trends, new technologies, and guest feedback into departmental strategies to enhance the guest experience.
• Introduce new beverage and dining programs that reflect wellness trends, sustainability practices, and luxury dining standards.
• Lead creative initiatives to ensure menus and service offerings remain fresh, innovative, and aligned with guest expectations.
• Develop and justify annual CAPEX projects, including equipment upgrades, renovations, and technology enhancements, to support operational growth.
• Proactively identify investment opportunities that align with the hotel’s long-term brand goals and objectives.
• Ensure compliance with health, safety, sanitation, and alcohol awareness regulations, maintaining strict adherence to cash and liquor control policies.
• Additional responsibilities may be assigned by the Hotel Manager to support property goals and objectives.

PHYSICAL DEMANDS:

• Must be able to lift and carry objects weighing up to 20 pounds and frequently handle items weighing up to 10 pounds.
• Significant walking and standing are required throughout the workday. Additional physical activities include talking, seeing, hearing, reaching, stooping, fingering, feeling, grasping, holding, bending, lifting, and carrying.
• Requires the ability to use hand tools and/or specialized devices to work with, move, or carry objects and materials as needed for operational tasks.

SPECIAL SKILLS REQUIRED:

• Extensive knowledge of Food & Beverage operations systems, including POS platforms such as Infrasys, as well as proficiency in Delphi, Microsoft Office Suite (Excel, Word, PowerPoint), and other relevant hospitality software.
• Fluency in English is required, with additional language skills preferred.

EDUCATION/ EXPERIENCE /LICENSES OR CERTIFICATES / REQUIRED:

• A minimum of five years of substantial experience in Food & Beverage. Experience in a luxury property, with significant exposure to high-volume operations and banquet services is highly desirable.
• A college degree in hospitality, business management, or a related field is preferred, or an equivalent combination of education and relevant work experience.
• Extensive technical knowledge of F&B operations, including banquets, room service, and dining rooms, as well as imported and domestic wines, menu engineering, and budgeting.
• Physical ability to perform essential job functions, including moving throughout all F&B areas, standing for extended periods, and occasionally lifting and transporting items.
• ServSafe certification is required to ensure compliance with health and safety standards in food handling and preparation.
• TIPS (Training for Intervention Procedures) certification is preferred to ensure responsible alcohol service and adherence to regulatory requirements.
• First Aid and CPR certification is recommended to ensure readiness for emergencies, particularly in banquet and high-volume service environments.