Assistant Director of Food and Beverage

Job Description

Job Description

Live! By Loews-Arlington, TX treats guests to an unprecedented upscale experience that blends sports and entertainment with first-class hospitality and superior amenities. Ideally positioned between the new Texas Rangers' ballpark and Dallas Cowboys' Stadium, the 302-room hotel boasts an infinity-edge pool, a rooftop terrace and floor-to-ceiling windows that offer sweeping views of the Arlington Entertainment District.

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

• Team Member Hotel Rates, other discounts, perks and more

• Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division
• Enforces 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 Program and ongoing Star Service Competency training in accordance with hotel standards
• Responsible for smooth, efficient, cost effective operation of Food and Beverage Division to include labor management, inventory control, pricing of all food and beverage menus
• Ensures security and proper use and control of operating supplies & equipment for all Food and Beverage departments
• Communicates frequently as needed with Executive Chef or Sous Chef in charge, 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 needed to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities
• Conducts frequent inspection/analysis/critique of all hotel food and beverage outlet operations
• Works with outlet managers to improve existing menus and develop new menus as the need arises
• Coordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and assists in the development of the annual budget/profit plan for the hotel Food and Beverage Division
• Works with the Director of Food and Beverage 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
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director of Restaurants
• Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management
• 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

Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.