F&B Outlet Operations Lead

Loews Hotels & Co; Miami Beach (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health benefits

401(k) & company match

Paid time off

Training & development

Tuition reimbursement

Employee meals

Hotel colleague rates

Job summary

Loews Miami Beach Hotel in South Beach seeks an experienced food and beverage professional to oversee the daily operation of our outlets, ensuring guests receive exceptional service and quality. You will plan, organize, direct, and coordinate activities across outlets, while partnering with the Director of Food and Beverage.

This role requires strong leadership, staff development, budgeting, and adherence to hotel standards.

Qualifications

• Associate degree or higher in Hospitality or Food Service management.
• Two years of management experience in hotel or quality food service operation.
• Certification as Food Service Manager or ability to obtain it as required by regulations.
• Ability to maintain effective operating and control processes to ensure efficiency.
• Strong leadership, organizational and communication skills.
• Flexible schedule including weekends and holidays.

Responsibilities

• Maintains outlet staffing levels for optimal performance.
• Directs and coordinates all outlet activities to ensure efficient operation.
• Ensures quality product and guest satisfaction while maintaining standards.
• Controls labor costs and adheres to forecasted budgetary guidelines.
• Coaches, trains, and disciplines departmental personnel as needed.
• Attends hotel meetings and communicates across departments.

Skills

Management experience

Leadership & communication

Guest service orientation

Team coaching

Staff scheduling

Education

Associate of Science in Hospitality or Food Service

Job description

Loews Miami Beach Hotel in South Beach seeks an experienced food and beverage professional to oversee the daily operation of our outlets, ensuring guests receive exceptional service and quality. You will plan, organize, direct, and coordinate activities across outlets, while partnering with the Director of Food and Beverage.

This role requires strong leadership, staff development, budgeting, and adherence to hotel standards.