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Rao's General Manager Jobs

Company

Loews Hotels & Co.
Address , Miami Beach, 33139, Fl
Employment type FULL_TIME
Salary
Expires 2023-07-27
Posted at 11 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.
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
  • Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
  • Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
  • Coaches, counsels, retrains employees as needed to ensure superior levels of performance
  • Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy
  • 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
  • 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
  • Ensures adherence to departmental and Loews Hotels guidelines, policies and procedures
  • Prepares all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines
  • Communicates daily with Executive Chef or Sous Chef in charge, providing current information on reservations, large parties or VIP’s expected
  • Visible and working the floor of the restaurant during peak food service times while maintaining constant communication with the bar and room service
  • Interviews, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards
  • Responsible for smooth, efficient, cost effective operation of outlets to include labor management, supervision of all aspects of service, inventory control
  • 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
  • Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience
  • Represents the Director of Food and Beverage in his/her absence
  • Maintains outlet staffing levels so as to provide for optimal performance
  • Personally supervises outlet activities to ensure quality production/delivery of product/service
Supportive Functions and Responsibilities
  • Executes emergency procedures in accordance with hotel standards
  • Attends appropriate hotel meetings and training sessions
  • Remains current with hotel information and changes
  • Recycles whenever possible
  • Complies with hotel standards, policies and rules
  • Promotes and applies teamwork skill at all times
  • Is friendly, sincere, and professional to make guest(s) feel important
  • Complies with required safety regulations and procedures
  • Maintains cleanliness and excellent condition of equipment and work area
  • Addresses guests by their names at all times
  • 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
  • Complies with hotel uniform and grooming standards
Qualifications
  • Associate of Science degree or higher in Hospitality or Food Service management
  • Ability to work flexible schedule to include weekends and holidays
  • Two years management experience in hotel or free standing “quality” food service operation
  • Is friendly, sincere, professional to make guest feel important
  • Thorough knowledge of all matters related to the proper administration of “up-scale” food service operations
  • Addresses guests by their names at all times
  • Effective management, leadership, organizational and communication skills
  • Ability to maintain effective operating and control processes designed to provide maximum operating efficiency while ensuring adherence to established guest satisfaction criteria
  • Certification as ”Food Service Manager” or other as required by State County or Local regulations or ability to obtain such certification