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Complex Director of Food and Beverage

1 month ago

Orlando, United States LOEWS HOTELS AT UNIVERSAL ORLANDO RESORT Full time

Job description

Loews Hotels & Co. has an exciting opportunity in our Orlando Campus. We are looking for a dynamic, experienced and charismatic Complex Director of Food & Beverage.

  • MUST HAVE HOTEL (1,000+ Rooms) EXPERIENCE
  • MUST HAVE EXPERIENCE DIRECTING A MULTI-OUTLET OPERATION
  • MUST HAVE EXPERIENCE LEADING LEADERS
  • Hotel Opening Experience A+
  • 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 and 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 levels of performance
  • 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
  • Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events
  • 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 outlets
  • 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
  • Evaluates 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
  • Other duties as assigned


Qualifications

  • Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management
  • Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director
  • Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control
  • Ability to envision/create new menu selections and menus that compliment 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
  • Effective management, leadership, organizational and communication skills
  • Ability to work flexible schedule to include weekends and holidays