Loews Coral Gables Hotel features 242 guestrooms, including 23 beautifully designed suites, 30,0000 square feet of indoor/outdoor flexible meeting space, an expansive 9th floor pool deck, four Miami-inspired dining outlets and more. Located just four blocks from the Gables' iconic Miracle Mile, the hotel is the centerpiece of The Plaza Coral Gables, a 2.1 million square foot mixed-use development showcasing retail space, dining and entertainment experiences.
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
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
