Thorough knowledge of food and beverage planning, production, and service.
Ability to create innovative menu selections that align with restaurant themes.
Skilled in developing efficient operating and control processes for maximum efficiency.
Strong management, leadership, organizational, and communication skills.
Willingness to work a flexible schedule, including weekends and holidays.
Bachelor's degree in Food Service Management, Culinary Arts, or Hospitality Management.
6-8 years of progressive management experience in upscale, high-volume hotel environments, with 3-5 years as a Director.
Responsibilities
Collaborate with department managers to determine staffing needs for the Food and Beverage Division.
Approve policies and procedures for food and beverage operations.
Interview, select, train, and evaluate food and beverage management personnel.
Conduct ongoing training in line with hotel standards for new hires and existing staff.
Assess employee performance and identify areas for improvement and training needs.
Manage inventory control and pricing for food and beverage menus.
Communicate daily with outlet managers to stay updated on operations and events.
Benefits
Access to a vibrant work environment in Midtown Atlanta.
Opportunities for professional development and training.
Engagement in a collaborative team culture.
Participation in hotel meetings to stay informed on activities and promotions.
Full Job Description
Loews Atlanta Hotel places team members in vibrant Midtown, steps from MARTA and major attractions. The hotel features 414 guestrooms, 40,000+ square feet of event space, Exhale Spa & Fitness Center, and a signature steakhouse and sushi restaurant in a sleek 26-story tower.
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
Qualifications
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
About Loews Hotels
Loews Hotels is a luxury hotel chain with properties in the United States and Canada. The company was founded in 1946 and is headquartered in New York City. Loews Hotels is committed to providing exceptional service and amenities to its guests, with a focus on creating memorable experiences. The company's properties range from large convention hotels to boutique properties, and offer a variety of amenities, including restaurants, spas, and fitness centers. Loews Hotels is a subsidiary of Loews Corporation, a diversified company with interests in insurance, energy, and other industries.
