Responsible for assisting the Director of Food and Beverage in the overall management of the respective outlets
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
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
Interviews, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards
Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events

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.
High school diploma or equivalent.
Excellent English communications skills, written and verbal required.
Ability to work flexible schedule to include AM/PM, weekends and holidays required.

Restaurant Manager

Key skills