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. Welcome to a South Beach Icon, Reimagined.

Job DescriptionThis position directs and coordinates the management-related activities of all food and beverage outlets throughout the hotel. In addition this position is responsible for the overall operating performance, guest satisfaction, and financial results for the property.  Plans, organizes, directs and coordinates the operations of all Food and Beverage & Rooms Division, the Rooms Division, POMEC and Security and Training with Loews Hotels Star Service Standards and corporate budgetary and profit guidelines.  Actively participates in all Loews Hotels Good Neighbor Programs in the surrounding community.

Essential Functions and Responsibilities

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 eventsApproves all Food and Beverage Division purchase requisitions,  to ensure operational costs are kept within forecasted budgetary guidelinesCommunicates frequently as needed with Executive Chef or Sous Chef in charge, Banquet Chef, outlet managers  providing/receiving current information on banquet operations; restaurant reservations; large parties or VIP’s expectedConducts 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 departmentsServes as active member of the Executive Committee and attends all meeting of sameConducts frequent inspection/analysis/critique of all hotel food and beverage outlet operationsWorks with Executive Chef, and outlet managers to improve existing menu’s and develop new menu’s as the need arisesAssists Executive Chef, Banquet Chef and Conference Services Managers in the development of special menus and presentations for banquet functionsCoordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and development of the annual budget/profit plan for the hotel Food and Beverage DivisionWorks with upper level management to: analyze current business and industry trends; project future expectations and needs; develop long term budgets and capitol improvement plans for the restaurants within the hotelEvaluate changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performanceWork with the entire Rooms Division, including POMEC, Director of Engineering and Security to develop annual goals and operational objectivesWork with the hotel department managers and their department heads to establish goals and objectives that coordinate with the overall resort wide goals and objectivesCoordinate the operations and activities of the above departments to ensure synergy within the hotel to reach financial performance and guest satisfaction objectivesAssist in the development of the annual hotel operating budget with the involvement of  Rooms Division, POMEC, Security, Controller and Sales and Marketing DirectorMonitor and maintain hotel financial performance within approved budgetary guidelinesResponsible for the profit performance of stated hotel departmentsResponsible for overall hotel guest satisfaction, setting goals to achieve specific objectivesResponsible for overall resolution of guest problems or complaintsDevelop annual capital expenditure plansWork closely with the Managing Director and the Controller to achieve all support services and related goalsWorks 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 outletsActively participate and promote staff involvement in community and service projects through Loews Good Neighbor programDemonstrate and promote teamwork among all management and staffPromote and ensure a clean and safe work environmentCoordinate all hotel security efforts with the Security team to ensure the safety of all hotel guests and employeesCoordinate all hotel emergency evacuation activities, directing the activities of the hotel Emergency Response TeamOther duties as assigned

Supporting Functions and Responsibilities

Ensure adherence to New Hire Training Program and ongoing Star Service Training in accordance with hotel standardsInterview, train, praise, coach, counsel, and discipline according to Loews Hotels standardsNotify General Manager or Managing Director and/or Organizational Planning Committee promptly and fully of all appropriate problems or unusual matters of significanceIs polite, friendly, and helpful to guests, management, and employeesPromotes and applies teamwork skills at all timesAttend all appropriate hotel meetings and training sessionsExecute emergency procedures in accordance with hotel standardsComply with all safety regulations and proceduresComply with all hotel policies, standards, and rulesRemain current on all hotel information and changesOther duties as assigned

Qualifications

Required:

Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment,  three to five years as DirectorMinimum five years of experience as a Senior Manager of a four-star/four-diamond propertyBachelor degree in Food Service Management, Culinary Arts , Hospitality Management or related fieldThorough knowledge of all aspects of food and beverage planning, production, presentation/service, controlAbility to envision/create new menu selections and menus that complement 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 criteriaExcellent planning, effective management, leadership, organizational, guest services and communication skillsProven track record in the hotel industry demonstrating achievement of outstanding profit and guest service related goalsAble to work a flexible schedule, including weekends and holidays

Preferred:

Bi-Lingual

Education

4 year University degree

Experience: 

2 plus years as Director of Food & Beverage,Previous luxury hotel,  Forbes 5 star experienceexperience with budgets, P&L, and financial statements