Director of Food & Beverage - Universal Helios Grand Hotel

Loews Hotels & Co is a leading owner and operator of luxury hotels with a portfolio consisting of 26 hotels and resorts in the United States and Canada.

Located in major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond Four Diamond standards and embrace their uniquely local community in order to curate exciting, approachable and local travel experiences for guests.

• 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 and 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 levels of performance
• Communicates daily with outlet managers and assistants to obtain / provide current information regarding daily activities / functions and upcoming events
• Approves all Food and Beverage Division purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelines
• Communicates 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 VIPs expected

• 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
• Serves as active member of the Executive Committee and attends all meeting of same
• Conducts frequent inspection / analysis / critique of all hotel food and beverage outlets
• Works with Executive Chef, and outlet managers to improve existing menus and develop new menus as the need arises
• Assists Executive Chef, Banquet Chef and Conference Services Managers in the development of special menus and presentations for banquet functions
• Coordinates 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 Division
• Works 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 hotel

• Evaluates 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 performance
• Other duties as assigned

General

• Promotes and applies teamwork skills 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
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• 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
• 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

Last updated : 2024-03-22