About our property:
Wayfinder Newport is more than just a boutique hotel - it's a labor of love created by a collective of local chefs, bartenders, artists, designers, and entrepreneurs who proudly call Newport, Rhode Island home. Driven by a shared vision, we set out to reimagine the classic Newport hotel experience with something vibrant, creative, and deeply rooted in the community. Our property features 187 thoughtfully designed rooms, including 30 spacious deluxe suites, a full-service restaurant, and 2,600 square feet of versatile event space. At Wayfinder Newport, we're committed to being the best employer in the area. What makes us different? It starts with our people-first culture, comprehensive benefits - including 401(k) with company match - and rewarding bonus programs. We're seeking individuals who are genuinely passionate about hospitality and guest service. Our core values center on personal growth, a strong sense of community, and supporting each other's success. Every team member plays a vital role in creating the exceptional, memorable experiences our guests return for. We're building more than a hotel - we're building a destination. One that people are excited to visit, not just pass through. Discover what a career with Pyramid Global at Wayfinder Newport can mean for you. Join our team and help us shape the future of hospitality in Newport.
What you will have an opportunity to do:
The
F&B Outlet Director at
Wayfinder Newport is a dynamic, hands-on food and beverage leader specializing in dual-capacity leadership as Restaurant General Manager and Director of Outlets within high-volume hotel environments. Proven track record of managing multi-million-dollar P&Ls, driving property-wide revenue, and leading diverse food and beverage portfolios while balancing strategic business planning with hands-on floor operations.
Experienced in overseeing multiple outlets, each with its own distinct personality and guest experience, while creating a cohesive service culture aligned with a property's brand and vision. Adept at conceptualizing innovative beverage and dining programs, optimizing cross-venue labor models, maximizing outlet profitability, and developing high-performing service teams that consistently exceed guest satisfaction and corporate financial targets.
The role blends a deep appreciation for neighborhood-driven dining, seasonal hospitality, and vibrant guest experiences, with the ability to translate these concepts into compelling, commercially successful outlet operations. Recognized for combining elevated service standards with an approachable, authentic hospitality style and for building engaged teams capable of delivering seamless, memorable experiences in fast-paced hotel environments.
Outlets Overview- Little Clam + Bar - A new neighborhood favorite led by Chef Antonio Wormley (Hell's Kitchen, season 24), offering a modern take on New England coastal dining with a focus on local farmers, fishermen, and timeless seaside flavors. The welcoming bar provides the perfect place to unwind with flavorful bites, craft cocktails, and warm coastal atmosphere.
- The Café - A cozy, art-filled café serving the best cup of coffee in town, featuring a custom blend by Rhode Island-based Nitro Coffee. Perfect for grab-and-go breakfasts, snacks, and picnic provisions.
- The Pool Shack (Seasonal) - A vibrant poolside destination delivering endless summer vibes with frozen cocktails and light bites in a relaxed, weather-dependent setting.
Key Responsibilities- Provide leadership and operational oversight for all outlets, ensuring consistent service excellence and brand alignment
- Partner closely with the Food & Beverage Manager, Executive Chef and culinary leadership to deliver compelling menus, seasonal offerings, and elevated guest experiences
- Drive financial performance through budgeting, forecasting, labor management, and cost controls
- Recruit, train, coach, and inspire outlet leadership teams and line staff
- Maintain high standards of food safety, sanitation, and compliance with all local and state regulations
- Oversee scheduling, inventory, vendor relationships, and purchasing across all outlets
- Collaborate with hotel leadership on programming, events, promotions, and guest engagement initiatives
- Ensure smooth execution of service across varying dayparts, including breakfast, brunch, bar service, dinner, and seasonal pool operations
- Foster a culture of hospitality, teamwork, accountability, and creativity
What are we looking for?Qualifications- Minimum of 3-5 years of progressive leadership experience in food & beverage or outlet management
- Experience overseeing multiple outlets with varying concepts and service styles preferred
- Strong financial acumen with experience managing budgets, labor, and P&Ls
- Passion for coastal cuisine, craft cocktails, and community-driven hospitality
- Proven ability to lead, develop, and retain high-performing teams
- Excellent communication, organizational, and problem-solving skills
- Flexibility to work evenings, weekends, holidays, and seasonal schedules
Compensation:$80,000.00
$90,000.00
