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Assistant Director Of Food And Beverage

Company

Loews Hotels & Co.
Address , Miami Beach, 33139
Employment type FULL_TIME
Salary
Expires 2023-10-21
Posted at 8 months ago
Job Description
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 Specific
  • Other duties as assigned
  • Conducts departmental meetings as needed to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities
  • Works with outlet managers to improve existing menus and develop new menus as the need arises
  • Responsible for smooth, efficient, cost effective operation of Food and Beverage Division to include labor management, inventory control, pricing of all food and beverage menus
  • 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
  • Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division
  • Enforces 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
  • Communicates frequently as needed with Executive Chef or Sous Chef in charge, 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
  • Ensures security and proper use and control of operating supplies & equipment for all Food and Beverage departments
  • Coordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and assists in the development of the annual budget/profit plan for the hotel Food and Beverage Division
  • Conducts frequent inspection/analysis/critique of all hotel food and beverage outlet operations
  • Follows New Hire Training Program and ongoing Star Service Competency training in accordance with hotel standards
  • Works with the Director of Food and Beverage 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
General
  • Recycles whenever possible
  • Complies with hotel standards, policies and rules
  • Promotes and applies teamwork skills at all times
  • Attends appropriate hotel meetings and training sessions
  • Complies with hotel uniform and grooming standards
  • Remains current with hotel information and changes
  • Complies with required safety regulations and procedures
  • Maintains cleanliness and excellent condition of equipment and work area
  • Is polite, friendly, and helpful to guests, management and fellow employees
  • Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
  • Executes emergency procedures in accordance with hotel standards
Qualifications
  • Effective management, leadership, organizational and communication skills
  • Ability to work flexible schedule to include weekends and holidays
  • Ability to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functions
  • Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management
  • Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria
  • Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director of Restaurants
  • Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control