What are the responsibilities and job description for the Director of Restaurants position at Loews Hotels & Co?
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
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
- 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
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