Food & Beverage Manager

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About our property:

What you will have an opportunity to do:

The Vision: From Hotel Food Service to a Destination Guests Choose

Most hotel restaurants survive on captive traffic. Guests eat there because it is convenient, not because it is good. Banquets get executed to a checklist. The bar closes early. The back of the house runs on improvisation. That is the model we are dismantling.

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.

About Pyramid Global Hospitality

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.

About Property

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.

Your Role: The Operator Who Holds All of Food & Beverage Together

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 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 for both restaurant and banquet operations.
• Demonstrated experience supervising back of house operations, stewarding, and sanitation programs alongside front of house service.
• Proven ability to lead, train, and retain hourly teams across multiple functions and shifts.
• Strong financial acumen including P&L understanding, food and beverage cost control, labor management, inventory control, and budget accountability.
• Working knowledge of the Massachusetts food code, local health regulations, HACCP principles, and OSHA safety requirements.
• ServSafe Food Protection Manager certification and TIPS or equivalent responsible alcohol service certification, or the ability to obtain both within 60 days of hire.
• Proficiency with point of sale systems, banquet event order platforms, scheduling software, and inventory management tools.
• Exceptional communication and interpersonal skills with the ability to move between a guest conversation, a kitchen conversation, and a leadership conversation without changing who you are.
• The ability to stay calm, decisive, and present during high-volume service, back-to-back events, and operational pressure.
• Flexibility to work varied schedules including nights, early mornings, weekends, and holidays as business requires.

Preferred Qualifications: The Edge We Are Looking For

• Experience in a lifestyle, boutique, or design-forward hotel or independent restaurant where food and beverage is a primary competitive differentiator rather than an amenity.
• A track record of leading food and beverage operations through a brand transition, restaurant concept launch, renovation, or repositioning where standards and systems had to be rebuilt.
• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field (equivalent hands-on operating experience valued equally, we care about what you have run, not just what is on paper).
• Beverage program development experience including craft cocktail menus, wine list curation, or local brewery and distillery partnerships.
• Experience driving local, non-hotel-guest traffic into a hotel outlet through programming, partnerships, or community engagement.
• Knowledge of the Greater Boston dining and events market, including competitive set, local sourcing opportunities, and neighborhood dynamics.
• Bilingual or multilingual proficiency is a plus. Our team comes from everywhere.
• A genuine passion for food, beverage, service, and the craft of making people feel taken care of.

Why This Role. Why Now. Why You.

Let us be direct: this is not a caretaker role in an established operation. This is the chance to build a food and beverage program from the ground up for a hotel that is becoming something entirely new.

In 2027, this property transitions from a traditional hotel into a lifestyle brand. You will be the operator who decides how the restaurant feels on a Tuesday night, how a 200-person banquet actually lands, how clean and disciplined the back of the house runs, and how the team treats each other when nobody is watching. You will not be enforcing someone else's standards. You will be setting them across every outlet, every event, and every shift.

You will have the full support of Pyramid Global Hospitality's resources, training, and 230+ property network behind you. But the food and beverage experience of this hotel is yours.

The food and beverage leaders who built the most talked-about hotel restaurants and bars in the world, the ones who proved that a hotel dining room can be a destination, who showed that great service is built in the dish pit as much as on the floor, who turned a food and beverage department into the reason a property has a reputation at all, they all started with a moment like this one.

This is that moment. And we want to meet you.

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Compensation:

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Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.