Restaurant Manager - Loews Hotels Universal Orlando

At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort.

Named one of Central Florida's Top Workplaces and one of America's Best-in-State Employers by Forbes, we are committed to our ”power of we” culture.

Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight?

• We offer excellent benefits and perks including one free meal per shift and free theme park access.
• We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun.
• We embrace diversity at our core and offer the opportunity for all team members to reach their potential.
• We invest in training and development opportunities for all team members.
• We promote social responsibility by being a good neighbor in the community.
• We care for you, just as we care for others.

Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

This position is responsible for assisting the Director of Food and Beverage in the overall management of the respective outlets to include; planning, organizing, directing and coordinating all outlet activities to ensure efficient operation of department, staffing, training, scheduling of employees; that a quality product which exceeds the guests expectations and hotel standards is delivered in a friendly and professional manner.

Essential Functions and Responsibilities

• Maintains outlet staffing levels so as to provide 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 to include labor management, supervision of all aspects of service, inventory control

• Personally 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, ensures 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's expected

• Interviews, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards

• 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, establishes goals, objectives and training needs required to achieve same

• 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 and maintain effective communications with other departments in the hotel

• Attends departmental meetings as required to communicate effectively with all outlet personnel to ensure that they are kept current on pertinent hotel information and activities

• Evaluate 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

• 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

• Complies with hotel standards, policies and rules

• 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 guest(s) feel important

Qualifications

• Thorough knowledge of all matters related to the proper administration of ”up-scale” food service operations.

• Five to seven years progressive leadership experience in hotel or free standing ”quality” food service operation required.

• Effective management, leadership, organizational and communication skills required.

• Proven experience working in high-volume Food and Beverage operations preferred.

• Strong organizational skills.

• Excellent guest service skills.

• Ability to communicate effectively in English verbally and written with team members, leaders and guests required.

• Must be able to work a flexible schedule, nights, weekends and holidays as required.