Loews Arlington Hotel and Convention Center is a state-of-the-art, full-service meetings and resort destination that caters to groups of all sizes, as well as families who are looking for a world-class experience in the epicenter of the premier sports and entertainment district in the country. Centrally located between Dallas and Fort Worth between iconic sports stadiums, Globe Life Field, home of the 2023 World Series Texas Rangers and AT&T Stadium, home of the Dallas Cowboys, the 888-room resort features five restaurants and lounges, two pools with an authentic sandy beach, cabanas and a water slide as well as a fitness center, full-service spa and salon and 266,000 square feet of meeting and event space.

Job Specifics

Works with department managers to establish staffing requirements for all departments within the Food and Beverage DivisionApproves all policies and procedures developed by the respective managers for the operation of the food and beverage outletsInterviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standardsFollows New Hire Training an on-going Star Service Competency in accordance with hotel policyEvaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve sameCoaches, counsels, retrains personnel as needed in order to ensure superior levels of  performanceManagement, inventory control, pricing of all food and beverage menusCommunicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming eventsAttends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming eventsConducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activitiesWorks 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 situationsEnsures security and proper use and control of operating supplies and equipment for all Food and Beverage departmentsWorks with Executive Chef, and outlet managers to improve existing menu’s and develop new menu’s as the need arisesaccordance with hotel standardsInterviews, trains, praises, coaches, counsels, and disciplines according to Loews Hotels standardsExecutes emergency procedures in accordance with hotel standardsNotifies appropriate individuals of any problems or unusual matters of significanceAttends all appropriate hotel meetings and training sessionsIs polite, friendly, and helpful to guests, employees, and managementPromotes and applies teamwork skills at all timesComplies with all hotel standards, policies, and rulesComplies with safety regulations and proceduresRemains current on hotel information and changes

Qualifications

Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, controlAbility to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functionsAbility to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteriaEffective management, leadership, organizational and communication skillsAbility to work flexible schedule to include weekends and holidaysBachelors degree or higher in Food Service Management, Culinary Arts or Hospitality ManagementSix to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director