Hotel Manager

Essential Functions and Responsibilities

• 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 an 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 superior levels of  performance
• Management, inventory control, pricing of all food and beverage menus
• 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
• 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 outlet operations
• 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
• 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
• Work with the entire Rooms Division, including POMEC, Director of Engineering and Security to develop annual goals and operational objectives
• Work with the hotel department managers and their department heads to establish goals and objectives that coordinate with the overall resort wide goals and objectives
• Coordinate the operations and activities of the above departments to ensure synergy within the hotel to reach financial performance and guest satisfaction objectives
• Assist in the development of the annual hotel operating budget with the involvement of  Rooms Division, POMEC, Security, Controller and Sales and Marketing Director
• Monitor and maintain hotel financial performance within approved budgetary guidelines
• Responsible for the profit performance of stated hotel departments
• Responsible for overall hotel guest satisfaction, setting goals to achieve specific objectives
• Responsible for overall resolution of guest problems or complaints
• Develop annual capital expenditure plans
• Work closely with the Managing Director and the Controller to achieve all support services and related goals
• 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
• Actively participate and promote staff involvement in community and service projects through Loews Good Neighbor program
• Demonstrate and promote teamwork among all management and staff
• Promote and ensure a clean and safe work environment
• Coordinate all hotel security efforts with the Security team to ensure the safety of all hotel guests and employees
• Coordinate all hotel emergency evacuation activities, directing the activities of the hotel Emergency Response Team
• Other duties as assigned

Supporting Functions and Responsibilities

• Ensure adherence to New Hire Training Program and ongoing Star Service Training in accordance with hotel standards
• Interview, train, praise, coach, counsel, and discipline according to Loews Hotels standards
• Notify General Manager or Managing Director and/or Organizational Planning Committee promptly and fully of all appropriate problems or unusual matters of significance
• Is polite, friendly, and helpful to guests, management, and employees
• Promotes and applies teamwork skills at all times
• Attend all appropriate hotel meetings and training sessions
• Execute emergency procedures in accordance with hotel standards
• Comply with all safety regulations and procedures
• Comply with all hotel policies, standards, and rules
• Remain current on all hotel information and changes
• Other duties as assigned

Qualifications

Required:

• Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment,  three to five years as Director
• Minimum five years of experience as a Senior Manager of a four-star/four-diamond property
• Bachelor degree in Food Service Management, Culinary Arts , Hospitality Management or related field
• Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control
• Ability to envision/create new menu selections and menus that complement 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
• Excellent planning, effective management, leadership, organizational, guest services and communication skills
• Proven track record in the hotel industry demonstrating achievement of outstanding profit and guest service related goals
• Able to work a flexible schedule, including weekends and holidays

Preferred:

• Bi-Lingual

Education

• 4 year University degree

Experience: 

• 2 plus years as Director of Food & Beverage,
• Previous luxury hotel,  Forbes 5 star experience
• experience with budgets, P&L, and financial statements