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.
This position is responsible for assisting the Director of Food and Beverage in the overall management of the respective outlets to include; planning, organizing, directing and coordinating all outlet activities to ensure efficient operation of department, staffing, training, scheduling of employees; that a quality product which exceeds the guests expectations and hotel standards is delivered in a friendly and professional manner.
Essential Functions and Responsibilities
- Maintains outlet staffing levels so as to provide for optimal performance
- Represents the Director of Food and Beverage in his/her absence
- Ensures adherence to departmental and Loews Hotels guidelines, policies and procedures
- Responsible for smooth, efficient, cost effective operation of outlets to include labor management, supervision of all aspects of service, inventory control
- Personally supervises outlet activities to ensure quality production/delivery of product/service
- Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience
- Prepares all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines
- Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
- Communicates daily with Executive Chef or Sous Chef in charge, providing current information on reservations, large parties or VIP’s expected
- Interviews, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards
- Follows New Hire Training and ongoing Star Service Competency program 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 employees as needed to ensure superior levels of performance
- 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
- Attends departmental meetings as required to communicate effectively with all outlet personnel to ensure that they are kept current on pertinent hotel information and activities
- 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
- Visible and working the floor of the restaurant during peak food service times while maintaining constant communication with the bar and room service
- Other duties as assigned
Supportive Functions and Responsibilities
- Promotes and applies teamwork skill at all times
- Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
- Is polite, Friendly, and helpful to guests, management and fellow employees
- Attends appropriate hotel meetings and training sessions
- Maintains cleanliness and excellent condition of equipment and work area
- Executes emergency procedures in accordance with hotel standards
- Complies with required safety regulations and procedures
- Complies with hotel standards, policies and rules
- Recycles whenever possible
- Remains current with hotel information and changes
- Complies with hotel uniform and grooming standards
- Addresses guests by their names at all times
- Is friendly, sincere, and professional to make guest(s) feel important
Qualifications
- Associate of Science degree or higher in Hospitality or Food Service management
- Thorough knowledge of all matters related to the proper administration of “up-scale” food service operations
- Two years management experience in hotel or free standing “quality” food service operation
- Certification as ”Food Service Manager” or other as required by State County or Local regulations or ability to obtain such certification
- Ability to maintain effective operating and control processes designed to provide maximum operating efficiency while ensuring adherence to established guest satisfaction criteria
- Effective management, leadership, organizational and communication skills
- Ability to work flexible schedule to include weekends and holidays
- Addresses guests by their names at all times
- Is friendly, sincere, professional to make guest feel important