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