Deputy General Manager - Boston

Location: Boston | Reporting to: General Manager

About the Role

The Deputy General Manager ensures a seamless and exceptional guest experience by overseeing day-to-day operations of both the beverage service and reception departments. You will lead and motivate a dynamic team, collaborate closely with the General Manager, and implement strategies to drive revenue growth and operational excellence. Your focus on quality, efficiency, and service will create a welcoming atmosphere and set high standards for guest satisfaction across all touchpoints.

As Deputy General Manager, you will manage daily operations of the reception area, supervise and mentor the front-of-house team, and implement strategies to enhance guest satisfaction. In partnership with the Guest Experience Manager, you will drive improvements in service efficiency, streamline processes, and maintain high standards of hospitality that reflect our brand's commitment to excellence.

You will also lead a dedicated team in managing day-to-day operations, from inventory control to team member training and guest service excellence. By leveraging operational insights, you will drive revenue growth, streamline operational processes, and maintain high standards that consistently impress guests.

Responsibilities

• Manage daily operations for both the reception and beverage departments, ensuring seamless integration and high-quality service across all guest touchpoints.
• Lead, mentor, and develop front-of-house and beverage teams, fostering a culture of excellence, accountability, and continuous improvement.
• Collaborate with senior management to develop and implement operational strategies, promotional initiatives, and service enhancements that drive guest satisfaction and revenue growth.
• Oversee budgeting, cost control, and inventory management for both departments, ensuring optimal resource allocation and adherence to financial targets.
• Ensure every guest is welcomed with professionalism and warmth, and that their beverage service exceeds expectations, creating a memorable overall experience.

Requirements

• Minimum of 3 years of progressive leadership experience in hospitality, entertainment, or a related field.
• Proven expertise in operational management, financial oversight, and team leadership within fast-paced, dynamic environments.
• Demonstrated ability to lead, mentor, and manage diverse teams in a fast-paced hospitality environment, with experience in cross-functional management.
• Demonstrated success in overseeing daily operations for reception and beverage services, with a focus on process improvement and service excellence.
• Strong background in budgeting, cost control, and inventory management, ensuring financial targets are met while maintaining high service standards.
• Deep commitment to delivering exceptional guest experiences, with the ability to anticipate and address customer needs effectively.
• Superior interpersonal and communication skills for effective collaboration with staff, vendors, and senior management.
• Solid understanding of hospitality trends, particularly in reception and beverage operations, along with relevant industry certifications or training.
• Skilled at quickly identifying operational challenges and implementing innovative solutions in a dynamic, evolving environment.
• Experience in developing and executing strategic initiatives that drive revenue growth, enhance operational efficiency, and reinforce the brand's reputation.
• Ability to consistently demonstrate F1 Arcade Core Values: Pursuit of Excellence, Positive Energy, Integrity, and Team Spirit.

Physical Requirements

• Frequently sit for short periods, talk via video conferencing and phone, and hear and manipulate objects.
• Lift up to 10 pounds constantly and up to 50 pounds as required; lifting from floor to shoulder constantly and overhead infrequently.
• Twist and reach frequently; grasp objects to move or manipulate constantly.
• Work in hot and cold environments for extended periods; may bump into team members in small work areas.
• Stand and walk for extended periods.
• Frequent hand washing and sanitation required.
• Ability to use knives, slicing equipment, and other food preparation equipment.
• Communicate with guests and team members and manipulate handheld and desktop devices.