Restaurant Manager - Loews Hotels Universal Orlando

Loews Hotels•Orlando, FL

1d•Onsite

About The Position

Loews Hotels at Universal Orlando offers a dynamic and fulfilling work environment, recognized as one of Central Florida’s Top Workplaces and one of America’s Best-in-State Employers by Forbes. The company fosters a “power of we” culture, embracing diversity and promoting social responsibility. They invest in team member training and development, offering benefits like free meals, theme park access, paid parental leave, 401K matching, and travel benefits. This specific position, Restaurant Manager, involves assisting the Director of Food and Beverage in the overall management of the respective outlets. This includes planning, organizing, directing, and coordinating all outlet activities to ensure efficient operation, proper staffing, training, and scheduling of employees, ultimately delivering a quality product that exceeds guest expectations and hotel standards in a friendly and professional manner. Loews Hotels & Co, headquartered in New York City, is an independently owned family hotel company operating hotels and resorts across the U.S. and Canada, including multiple properties in partnership with Universal Orlando Resort. They are committed to delivering unscripted guest moments with a locally handcrafted approach, fostering team member growth and empowerment, and upholding eco-friendly and sustainability programs while being a good neighbor to their communities. Loews Hotels & Co is an Equal Opportunity Employer.

Requirements

Thorough knowledge of all matters related to the proper administration of “up-scale” food service operations
Five to seven years progressive leadership experience in hotel or free standing “quality” food service operation required
Effective management, leadership, organizational and communication skills required
Excellent English communications skills, written and verbal required
Ability to work flexible schedule to include AM/PM, weekends and holidays required
High school diploma or equivalent

Nice To Haves

Proven experience working in high-volume Food and Beverage operations preferred
Strong organizational skills
Excellent customer service skills

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
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