Food and Beverage Manager

LH Coral Gables Operating Company LLC; Coral Gables (FL); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading company is seeking an Assistant Food and Beverage Manager to oversee dining operations in a premier hotel. Responsibilities include managing staff, ensuring high-quality service, and maintaining operational efficiency. Applicants should have a degree in Hospitality and at least two years of management experience in food service. The role requires effective communication and leadership skills to enhance guest satisfaction.

Qualifications

• Two years management experience in hotel or quality food service operation required.
• Thorough knowledge of up-scale food service operations needed.

Responsibilities

• Assist Director of Food and Beverage in managing outlets and staff.
• Ensure quality service and adherence to budgetary guidelines.
• Supervise day-to-day operations and staff performance.

Skills

Management

Leadership

Organizational

Communication

Education

Associate of Science degree or higher in Hospitality or Food Service management

Job description

Loews Coral Gables Hotel features 242 guestrooms, including 23 beautifully designed suites, 30,0000 square feet of indoor / outdoor flexible meeting space, an expansive 9th floor pool deck, four Miami-inspired dining outlets and more.

Located just four blocks from the Gables' iconic Miracle Mile, the hotel is the centerpiece of The Plaza Coral Gables, a 2.1 million square foot mixed-use development showcasing retail space, dining and entertainment experiences.

Loews Coral Gables Hotel is the second Loews Hotel to open in South Florida, joining 25 other properties across the US and Canada that make up the Loews Hotels & Co portfolio.

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

Associate of Science degree or higher in Hospitality or Food Service management

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

Two years management experience in hotel or free standing “quality” food service operation

Certification as ”Food Service Manager” or other as required by State County or Local regulations or ability to obtain such certification

Ability to maintain effective operating and control processes designed to provide maximum operating efficiency while ensuring adherence to established guest satisfaction criteria

Effective management, leadership, organizational and communication skills

Ability to work flexible schedule to include weekends and holidays

Addresses guests by their names at all times

Is friendly, sincere, professional to make guest feel important