Loews Hotels

Director of Restaurants

Loews Hotels • $100K — $120K *
Miami Beach, FL 33139In-Person
Hospitality & Recreation
5 - 7 years of experience
Today
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Job Overview by Ladders

Qualifications

  • Thorough knowledge of food and beverage planning, production, and control.
  • Ability to create new menus that align with restaurant themes.
  • Skilled in developing efficient operating processes to enhance service quality.
  • Strong management, leadership, and communication abilities.
  • Willingness to work flexible hours, including weekends and holidays.
  • Bachelor's degree in Food Service Management, Culinary Arts, or Hospitality Management.
  • 6-8 years of management experience in upscale, high-volume hotels, with 3-5 years as a Director.

Responsibilities

  • Establish staffing requirements in the Food and Beverage Division with department managers.
  • Approve policies and procedures for food and beverage outlets.
  • Oversee hiring, training, and performance management of food and beverage management staff.
  • Conduct training and ongoing coaching to uphold service standards.
  • Evaluate employee performance and identify training needs for improvement.
  • Manage inventory control and pricing for food and beverage menus.
  • Communicate daily with outlet managers about operations and events.

Benefits

  • Access to a reimagined oceanfront resort atmosphere.
  • Direct beach access for employees.
  • Use of an oceanfront pool deck and Sea Spa facilities.
  • Collaboration opportunities with a diverse range of restaurants and lounges.
  • Team-oriented work environment that promotes growth and development.
Full Job Description
Loews Miami Beach Hotel offers careers at a reimagined oceanfront resort in South Beach. Team members support 790 renovated guestrooms and suites, direct beach access, an oceanfront pool deck, Sea Spa, six restaurants and lounges, and more than 65,000 square feet of meeting space.

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.
Learn more about Loews Hotels
Size
10,000 employees
Industry
Hospitality & Recreation
* Ladders Estimates

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