At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort.

Named one of Central Florida’s Top Workplaces and one of America’s Best-in-State Employers by Forbes, we are committed to our “power of we” culture.

Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight?

• We offer excellent benefits and perks including one free meal per shift and free theme park access.

• We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun.

• We embrace diversity at our core and offer the opportunity for all team members to reach their potential.

• We invest in training and development opportunities for all team members.

• We promote social responsibility by being a good neighbor in the community.

• We care for you, just as we care for others.

Essential Functions and Responsibilities:

• Maintains restaurant staffing levels so as to provide for optimal performance
• Develops/approves all departmental, budgets, forecasts and schedules
• Administers all departmental guidelines, policies and procedures
• Interviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standards
• Responsible for smooth, efficient, cost effective operation of restaurant to include labor management, supervision of all aspects of service, management and control of all operating supply/equipment inventories
• Personally oversees and supervises dining room and kitchen activities to ensure quality production/delivery of product/service
• Ensures that all personnel are training in the proper handling of high value OS&E
• Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience
• Approves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines
• Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines
• Ensures security, control and proper use of operating supplies and equipment in outlet
• Conducts and coordinates ongoing training and development programs designed to provide restaurant personnel with specific knowledge relating to Italian products and culture, thereby enhancing the guest experience
• Regular attendance in conformance with standards
• May be required to work varying schedules to reflect business needs
• Required to attend all training sessions and meetings
• Ability to perform Physical Requirements of the job

Supportive Functions and Responsibilities:

• Follows New Hire Training Program and ongoing Star Service Competency program in accordance with hotel policy
• Conducts departmental meetings as required to communicate effectively with all restaurant personnel to ensure that they are kept current on pertinent hotel information and activities
• Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needed required to achieve same
• Communicates daily with Executive Chef or Sous Chef in charge, inventory/par levels and seasonal Starbucks promotions
• Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel
• Other duties as assigned

Required Qualifications:

• Thorough knowledge of all matters related to the proper administration of Starbucks food and beverage service operations to include extensive knowledge of coffee and tea Barista service
• Two to four years progressive management experience in hotel or free standing "quality" food service operation preferable with multi unit responsibility
• Ability to develop and maintain effective operating and control processes to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria
• Ability to work flexible schedule to include weekends and holiday
   

Education: Associate of Science degree or higher in Hospitality of Food Service Management

Experience: 2 - 4 years progressive management experience in hotel or free standing "quality" food service operation preferable with multi unit responsibility

Licenses or Certificates: Food Service Manager certification as require by the State of Florida