Job Description
Job Description
Job Description
A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined.
Job DescriptionThis position directs and coordinates the management-related activities of all food and beverage outlets throughout the hotel. In addition this position is responsible for the overall operating performance, guest satisfaction, and financial results for the property. Plans, organizes, directs and coordinates the operations of all Food and Beverage & Rooms Division, the Rooms Division, POMEC and Security and Training with Loews Hotels Star Service Standards and corporate budgetary and profit guidelines. Actively participates in all Loews Hotels Good Neighbor Programs in the surrounding community.
Essential Functions and Responsibilities
- Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division
- Approves all policies and procedures developed by the respective managers for the operation of the food and beverage outlets
- Interviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standards
- Follows New Hire Training an on-going Star Service Competency in accordance with hotel policy
- Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
- Coaches, counsels, retrains personnel as needed in order to ensure superior levels of performance
- Management, inventory control, pricing of all food and beverage menus
- Communicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming events
- Approves all Food and Beverage Division purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelines
- Communicates frequently as needed with Executive Chef or Sous Chef in charge, Banquet Chef, outlet managers providing/receiving current information on banquet operations; restaurant reservations; large parties or VIP's expected
- Conducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities
- Works with Purchasing Manager, Executive Chef and outlet managers to establish appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations
- Ensures security and proper use and control of operating supplies and equipment for all Food and Beverage departments
- Serves as active member of the Executive Committee and attends all meeting of same
- Conducts frequent inspection/analysis/critique of all hotel food and beverage outlet operations
- Works with Executive Chef, and outlet managers to improve existing menu's and develop new menu's as the need arises
- Assists Executive Chef, Banquet Chef and Conference Services Managers in the development of special menus and presentations for banquet functions
- Coordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and development of the annual budget/profit plan for the hotel Food and Beverage Division
- Works with upper level management to: analyze current business and industry trends; project future expectations and needs; develop long term budgets and capitol improvement plans for the restaurants within the hotel
- Evaluate changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance
- Work with the entire Rooms Division, including POMEC, Director of Engineering and Security to develop annual goals and operational objectives
- Work with the hotel department managers and their department heads to establish goals and objectives that coordinate with the overall resort wide goals and objectives
- Coordinate the operations and activities of the above departments to ensure synergy within the hotel to reach financial performance and guest satisfaction objectives
- Assist in the development of the annual hotel operating budget with the involvement of Rooms Division, POMEC, Security, Controller and Sales and Marketing Director
- Monitor and maintain hotel financial performance within approved budgetary guidelines
- Responsible for the profit performance of stated hotel departments
- Responsible for overall hotel guest satisfaction, setting goals to achieve specific objectives
- Responsible for overall resolution of guest problems or complaints
- Develop annual capital expenditure plans
- Work closely with the Managing Director and the Controller to achieve all support services and related goals
- Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division
- Approves all policies and procedures developed by the respective managers for the operation of the food and beverage outlets
- Actively participate and promote staff involvement in community and service projects through Loews Good Neighbor program
- Demonstrate and promote teamwork among all management and staff
- Promote and ensure a clean and safe work environment
- Coordinate all hotel security efforts with the Security team to ensure the safety of all hotel guests and employees
- Coordinate all hotel emergency evacuation activities, directing the activities of the hotel Emergency Response Team
- Other duties as assigned
Supporting Functions and Responsibilities
- Ensure adherence to New Hire Training Program and ongoing Star Service Training in accordance with hotel standards
- Interview, train, praise, coach, counsel, and discipline according to Loews Hotels standards
- Notify General Manager or Managing Director and/or Organizational Planning Committee promptly and fully of all appropriate problems or unusual matters of significance
- Is polite, friendly, and helpful to guests, management, and employees
- Promotes and applies teamwork skills at all times
- Attend all appropriate hotel meetings and training sessions
- Execute emergency procedures in accordance with hotel standards
- Comply with all safety regulations and procedures
- Comply with all hotel policies, standards, and rules
- Remain current on all hotel information and changes
- Other duties as assigned
Qualifications
Required:
- Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director
- Minimum five years of experience as a Senior Manager of a four-star/four-diamond property
- Bachelor degree in Food Service Management, Culinary Arts , Hospitality Management or related field
- Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control
- Ability to envision/create new menu selections and menus that complement the theme of the various restaurants, beverage outlets, or group functions
- Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria
- Excellent planning, effective management, leadership, organizational, guest services and communication skills
- Proven track record in the hotel industry demonstrating achievement of outstanding profit and guest service related goals
- Able to work a flexible schedule, including weekends and holidays
Preferred:
Education
Experience:
- 2 plus years as Director of Food & Beverage,
- Previous luxury hotel, Forbes 5 star experience
- experience with budgets, P&L, and financial statements
Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.
Job Tags
Holiday work, Local area, Flexible hours,