Loews Atlanta Hotel
Director of Food and Beverage
Loews Atlanta Hotel, Atlanta, Georgia, United States, 30383
Situated in the epicenter of Midtown,
Loews Atlanta Hotel
is walking distance to some of the best attractions in the city. Welcome to Atlanta's Most Vibrant Neighborhood. With spectacular views, beautiful rooms and an ideal location - this property is a modern-age Southern charmer.
Job Specific
Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division
Approves all policies and procedures developed by the respective managers for the operation of the food and beverage outlets
Interviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standards
Follows New Hire Training and on-going Star Service Competency 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 personnel as needed in order to ensure levels of performance
Communicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming events
Approves all Food and Beverage Division purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelines
Communicates frequently as needed with Executive Chef or Sous Chef in charge, Banquet Chef, outlet managers providing/receiving current information on banquet operations; restaurant reservations; large parties or VIP's expected
Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events
Conducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities
Works with Purchasing Manager, Executive Chef and outlet managers to establish appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations
Ensures security and proper use and control of operating supplies and equipment for all Food and Beverage departments
Serves as active member of the Executive Committee and attends all meeting of same
Conducts frequent inspection/analysis/critique of all hotel food and beverage outlets
Works with Executive Chef, and outlet managers to improve existing menu's and develop new menu's as the need arises
Assists Executive Chef, Banquet Chef and Conference Services Managers in the development of special menus and presentations for banquet functions
Coordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and development of the annual budget/profit plan for the hotel Food and Beverage Division
Works with upper level management to: analyze current business and industry trends; project future expectations and needs; develop long term budgets and capitol improvement plans for the restaurants within the hotel
Evaluates 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
Other duties as assigned
General
Promotes and applies teamwork skills 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
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Attends appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Complies with hotel standards, policies and rules
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards
Qualifications
Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management
Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director
Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control
Ability to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functions
Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria
Effective management, leadership, organizational and communication skills
Ability to work flexible schedule to include weekends and holidays
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Loews Atlanta Hotel
is walking distance to some of the best attractions in the city. Welcome to Atlanta's Most Vibrant Neighborhood. With spectacular views, beautiful rooms and an ideal location - this property is a modern-age Southern charmer.
Job Specific
Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division
Approves all policies and procedures developed by the respective managers for the operation of the food and beverage outlets
Interviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standards
Follows New Hire Training and on-going Star Service Competency 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 personnel as needed in order to ensure levels of performance
Communicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming events
Approves all Food and Beverage Division purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelines
Communicates frequently as needed with Executive Chef or Sous Chef in charge, Banquet Chef, outlet managers providing/receiving current information on banquet operations; restaurant reservations; large parties or VIP's expected
Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events
Conducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities
Works with Purchasing Manager, Executive Chef and outlet managers to establish appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations
Ensures security and proper use and control of operating supplies and equipment for all Food and Beverage departments
Serves as active member of the Executive Committee and attends all meeting of same
Conducts frequent inspection/analysis/critique of all hotel food and beverage outlets
Works with Executive Chef, and outlet managers to improve existing menu's and develop new menu's as the need arises
Assists Executive Chef, Banquet Chef and Conference Services Managers in the development of special menus and presentations for banquet functions
Coordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and development of the annual budget/profit plan for the hotel Food and Beverage Division
Works with upper level management to: analyze current business and industry trends; project future expectations and needs; develop long term budgets and capitol improvement plans for the restaurants within the hotel
Evaluates 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
Other duties as assigned
General
Promotes and applies teamwork skills 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
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Attends appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Complies with hotel standards, policies and rules
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards
Qualifications
Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management
Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director
Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control
Ability to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functions
Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria
Effective management, leadership, organizational and communication skills
Ability to work flexible schedule to include weekends and holidays
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