Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.

With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.

With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com

The Newbury Boston at One Newbury Street, located in the premier shopping and dining neighborhood of Boston’s Back Bay is an iconic property originally opened in 1927 as one of the first Ritz-Carlton hotels in the U.S. and most recently was the Taj Boston. The building was recently transformed into a 286-room luxury hotel with 16,000-sq-ft of stunning event spaces, signature dining experiences and a reimagined front entrance on Newbury Street.

The Director of Food & Beverage Outlet Operations is responsible for the daily leadership, service execution, and operational performance of the hotel’s food and beverage outlets, including The Street Bar, In-Room Dining, and the minibar program. This role serves as the senior operational leader on the floor, ensuring exceptional guest experiences, strong financial performance, and consistent execution of luxury service standards.

Working closely with the Director of Food & Beverage and the Assistant Director of Food & Beverage, this position leads the front of house service teams and drives operational excellence across all service periods. The role requires a highly visible and hands on leadership presence, with the majority of time spent actively managing operations during service.

The position is designed to be primarily operational in nature, with approximately 80–85% of the role focused on floor leadership and outlet operations, and 15–20% dedicated to administrative responsibilities such as scheduling, financial monitoring, inventory oversight, and team development.

Service Leadership

• Act as the senior floor leader during service periods, ensuring exceptional guest experiences and seamless operations.

• Maintain a consistent and visible presence in The Street Bar and In Room Dining operations.

• Ensure luxury service standards are consistently executed and aligned with the hotel’s brand positioning.

• Lead daily service briefings and communicate operational priorities to outlet teams.

• Support service recovery and personally engage with guests to enhance the dining experience.

Operational Oversight

• Oversee front of house operations for The Street Bar and In Room Dining.

• Provide operational oversight of the hotel’s minibar program, ensuring consistent presentation, product quality, and operational efficiency.

• Ensure strong coordination between service, culinary, stewarding, and beverage teams.

• Monitor service flow, staffing levels, and operational efficiency during peak periods.

• Identify and implement improvements to service standards, operational procedures, and guest satisfaction.

Beverage and Inventory Management

• Assist with beverage ordering and inventory management in partnership with the Director of Beverage and Director of Food & Beverage.

• Monitor minibar product levels, replenishment processes, and cost control measures.

• Ensure proper inventory management, storage standards, and product rotation.

• Support initiatives to enhance minibar offerings and drive incremental revenue.

Team Leadership & Development

• Recruit, train, coach, and mentor The Street Bar and In Room Dining managers, MITs, and service staff.

• Foster a culture of professionalism, accountability, and hospitality excellence.

• Conduct performance evaluations and support team members in their professional development.

• Lead by example as a visible and supportive operational leader.

Financial Performance

• Partner with the Director of Food & Beverage to achieve outlet revenue and profitability goals.

• Monitor labor costs, scheduling, and operational productivity.

• Identify opportunities to increase average check, improve productivity, and enhance outlet performance.

• Support cost control initiatives while maintaining the guest experience.

Guest Experience

• Personally engage with guests to ensure memorable dining experiences.

• Address and resolve guest concerns promptly and professionally.

• Monitor guest feedback, online reviews, and internal satisfaction metrics to identify improvement opportunities.

Standards & Compliance

• Ensure adherence to health, safety, and sanitation standards.

• Maintain compliance with all company policies and procedures.

• Support Forbes standards, luxury hospitality expectations, and brand quality assurance programs.

Education & Experience:

· At least 5 years of progressive experience in a luxury hotel/restaurant environment; or a 4-year college degree in hospitality/restaurant field and at least 2 years of related experience; or a 2-year college degree and 3 or more years of related experience.

· Must have experience in working in a restaurant, bar or In-Room Dining operations within a luxury hospitality setting.

· Must be proficient in Windows, Company approved spreadsheets and word processing.

· Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

· Strong understanding of beverage operations and inventory management preferred.

· Demonstrated success leading service teams in fast-paced, guest-focused operations.

· Strong leadership presence with the ability to inspire and develop teams.

· Long hours sometimes required, including evenings, weekends, and holidays.

· Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

· Must have strong leadership presence with the ability to inspire and develop teams.

· Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.

· Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.

· Must be able to multitask and prioritize departmental functions to meet deadlines.

· Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner providing exceptional guest engagement and service recovery skills.

· Must have strong organizational, communication, and problem-solving abilities.

· Attend all hotel required meetings and trainings.

· Participate in M.O.D. coverage as required.

· Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.

· Maintain high standards of personal appearance and grooming.

· Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.

· Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.

· Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.

· Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.

· Must be able to maintain confidentiality of information.

· Perform other duties as requested by management.

· Maintain a warm and friendly demeanor at all times