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Director of Restaurants

2 months ago

Miami Beach, United States Loews Hotels Full time

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 Specifics

  • 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
  • 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
  • Works with Executive Chef, and outlet managers to improve existing menu's and develop new menu's as the need arises
  • accordance with hotel standards
  • Interviews, trains, praises, coaches, counsels, and disciplines according to Loews Hotels standards
  • Executes emergency procedures in accordance with hotel standards
  • Notifies appropriate individuals of any problems or unusual matters of significance
  • Attends all appropriate hotel meetings and training sessions
  • Is polite, friendly, and helpful to guests, employees, and management
  • Promotes and applies teamwork skills at all times
  • Complies with all hotel standards, policies, and rules
  • Complies with safety regulations and procedures
  • Remains current on hotel information and changes
Qualifications
  • 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
  • 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