Loews Hotels & Co
Join to apply for the
Nautilus Restaurant Manager
role at
Loews Hotels & Co .
Overview 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.
Essential Functions And Responsibilities Maintains outlet staffing levels for optimal performance. Represents the Director of Food and Beverage in his/her absence. Ensures adherence to departmental and Loews Hotels guidelines, policies, and procedures. Responsible for smooth, efficient, cost effective operation of outlets, including labor management, supervision of all aspects of service, inventory control. Supervises outlet activities to ensure quality production/delivery of product/service. Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience. Prepares all department storeroom requisitions, ensuring operational costs are kept within forecasted budgetary guidelines. Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes. Communicates daily with Executive Chef or Sous Chef in charge, providing current information on reservations, large parties or VIP expectations. Interviews, trains, appraises, coaches, counsels and disciplines departmental personnel. Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy. Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement. Coaches, counsels, retrains employees as needed to ensure superior levels of performance. Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events. Attends departmental meetings as required to communicate effectively with all outlet personnel. Evaluates changes in guest needs, hotel guest mix and industry competitive set to recommend appropriate product/service and operational changes necessary for guest and employee satisfaction. Visible and working the floor of the restaurant during peak food service times while maintaining constant communication with the bar and room service. Other duties as assigned.
Supportive Functions And Responsibilities Promotes and applies teamwork skill at all times. Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance. Is polite, friendly, and helpful to guests, management and fellow employees. Attends appropriate hotel meetings and training sessions. Maintains cleanliness and excellent condition of equipment and work area. Executes emergency procedures in accordance with hotel standards. Complies with required safety regulations and procedures. Recycles whenever possible. Remains current with hotel information and changes. Complies with hotel uniform and grooming standards. Addresses guests by their names at all times. Is friendly, sincere, and professional to make guests feel important.
Qualifications Associate of Science degree or higher in Hospitality or Food Service management. Thorough knowledge of all matters related to the proper administration of “up-scale” food service operations. Two years management experience in hotel or free standing “quality” food service operation. Certification as “Food Service Manager” or other as required by State County or Local regulations or ability to obtain such certification. Ability to maintain effective operating and control processes designed to provide maximum operating efficiency while ensuring adherence to established guest satisfaction criteria. Effective management, leadership, organizational and communication skills. Ability to work flexible schedule to include weekends and holidays.
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr
Nautilus Restaurant Manager
role at
Loews Hotels & Co .
Overview 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.
Essential Functions And Responsibilities Maintains outlet staffing levels for optimal performance. Represents the Director of Food and Beverage in his/her absence. Ensures adherence to departmental and Loews Hotels guidelines, policies, and procedures. Responsible for smooth, efficient, cost effective operation of outlets, including labor management, supervision of all aspects of service, inventory control. Supervises outlet activities to ensure quality production/delivery of product/service. Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience. Prepares all department storeroom requisitions, ensuring operational costs are kept within forecasted budgetary guidelines. Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes. Communicates daily with Executive Chef or Sous Chef in charge, providing current information on reservations, large parties or VIP expectations. Interviews, trains, appraises, coaches, counsels and disciplines departmental personnel. Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy. Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement. Coaches, counsels, retrains employees as needed to ensure superior levels of performance. Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events. Attends departmental meetings as required to communicate effectively with all outlet personnel. Evaluates changes in guest needs, hotel guest mix and industry competitive set to recommend appropriate product/service and operational changes necessary for guest and employee satisfaction. Visible and working the floor of the restaurant during peak food service times while maintaining constant communication with the bar and room service. Other duties as assigned.
Supportive Functions And Responsibilities Promotes and applies teamwork skill at all times. Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance. Is polite, friendly, and helpful to guests, management and fellow employees. Attends appropriate hotel meetings and training sessions. Maintains cleanliness and excellent condition of equipment and work area. Executes emergency procedures in accordance with hotel standards. Complies with required safety regulations and procedures. Recycles whenever possible. Remains current with hotel information and changes. Complies with hotel uniform and grooming standards. Addresses guests by their names at all times. Is friendly, sincere, and professional to make guests feel important.
Qualifications Associate of Science degree or higher in Hospitality or Food Service management. Thorough knowledge of all matters related to the proper administration of “up-scale” food service operations. Two years management experience in hotel or free standing “quality” food service operation. Certification as “Food Service Manager” or other as required by State County or Local regulations or ability to obtain such certification. Ability to maintain effective operating and control processes designed to provide maximum operating efficiency while ensuring adherence to established guest satisfaction criteria. Effective management, leadership, organizational and communication skills. Ability to work flexible schedule to include weekends and holidays.
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr