Loews

Holdings across insurance, hotels, energy

Food and Beverage Area Manager - Bistro Collins

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Full-timeMiami Beach, FL, USANo salary listedIn-person

About the Job

Requirements

An Associate of Science degree or higher in Hospitality or Food Service Management is required.
Thorough knowledge of matters related to the proper administration of upscale food-service operations is required.
Two years of management experience in a hotel or quality food-service operation is required.
Certification as a Food Service Manager or another certification required by state, county, or local regulations is required, or the ability to obtain it.
Ability to maintain effective operating and control processes that maximize operating efficiency while ensuring established guest-satisfaction criteria is required.
Effective management, leadership, organizational, and communication skills are required.
Ability to work a flexible schedule, including weekends and holidays, is required.
Ability to address guests by name and interact in a friendly, sincere, and professional manner is required.

Responsibilities

Assist the Director of Food and Beverage with the overall management of the respective outlets, including planning, organizing, directing, and coordinating outlet activities to ensure efficient operations, staffing, training, and scheduling, and delivery of quality products that exceed guest expectations and hotel standards.
Maintain outlet staffing levels to provide optimal performance.
Represent the Director of Food and Beverage in the director’s absence.
Ensure adherence to departmental and hotel guidelines, policies, and procedures.
Ensure smooth, efficient, and cost-effective outlet operations, including labor management, supervision of service, and inventory control.
Personally supervise outlet activities to ensure quality production and delivery of products and services.
Interact frequently with guests to ensure satisfaction with their dining experience.
Prepare department storeroom requisitions and keep operational costs within forecasted budgetary guidelines.
Review daily payroll reports and control labor costs by reducing staffing as business activity diminishes.
Communicate daily with the Executive Chef or chef in charge about reservations, large parties, and expected VIPs.
Interview, train, appraise, coach, counsel, and discipline departmental personnel according to hotel standards.
Follow new-hire training and the ongoing Star Service Competency program in accordance with hotel policy.
Evaluate employee performance, identify improvement or advancement needs, and establish goals, objectives, and training needs.
Coach, counsel, and retrain employees as needed to ensure superior performance.
Attend required hotel meetings to stay informed about in-house activities, promotions, and upcoming events and to maintain communication with other departments.
Attend departmental meetings to communicate pertinent hotel information and activities to outlet personnel.
Evaluate changes in guest needs, guest mix, and the competitive set, and recommend product, service, and operational changes to support guest and employee satisfaction, financial performance, and market position.
Work visibly on the restaurant floor during peak service times while maintaining communication with the bar and room service.
Promote and apply teamwork skills.
Promptly inform the appropriate person of problems or significant unusual matters.
Attend appropriate hotel meetings and training sessions.
Maintain cleanliness and the condition of equipment and the work area.
Execute emergency procedures in accordance with hotel standards.
Comply with safety regulations and procedures, hotel standards, policies, rules, uniform requirements, and grooming standards.
Recycle whenever possible.
Stay current with hotel information and changes.
Address guests by name and interact with them in a friendly, sincere, and professional manner.

Loews Miami Beach Hotel offers careers at a reimagined oceanfront resort in South Beach. Team members support 790 renovated guestrooms and suites, direct beach access, an oceanfront pool deck, Sea Spa, six restaurants and lounges, and more than 65,000 square feet of meeting space.

Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

What We Offer:

Competitive health & wellness benefits, 401(k) & company match
Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement
Training & Development opportunities, career growth
Tuition Reimbursement
Pet Insurance
Complimentary meals in Team Member Café while working
Team Member Hotel Rates, other discounts, perks and more
Benefits are subject to eligibility and may vary by position

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

About the Company

Loews

Holdings across insurance, hotels, energy

Loews Corporation is a diversified holding company that owns and oversees subsidiaries in three main areas: commercial property and casualty insurance, luxury hotels, and energy infrastructure. It earns revenue from insurance premiums through CNA Financial, hotel room rentals and services via Loews Hotels & Co, and transportation/storage fees from Boardwalk Pipelines. The company uses a decentralized management approach, allowing subsidiaries to operate independently while sharing capital and strategic oversight, which helps it manage risk across different industries. Its goal is long‑term value creation by acquiring and managing financially strong businesses with stable cash flows.

Company size: 10,001+
Company stage: IPO
Headquarters: New York City, New York
Founded: 1954

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