assists the Director of Food and Beverage in the overall management of the respective outlets
plans, organizes, directs and coordinates all outlet activities to ensure efficient operation of department
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
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
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
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, establishes goals, objectives and training needs
attends required hotel meetings to keep abreast of in-house activities/promotions
visible and working the floor of the restaurant during peak food service times

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 customer service skills
excellent English communications skills, written and verbal required
ability to work flexible schedule to include AM/PM, weekends and holidays required
high school diploma or equivalent

Restaurant Manager

Key skills