The Loews Philadelphia Hotel is seeking a Director of Food and Beverage to join our team. Loews Philadelphia Hotel offers supremely comfortable 581 guest rooms, including 12 suites and 54 concierge club rooms, all of which are luxuriously appointed and are furnished to suit the needs of both families and business travelers. Loews Philadelphia Hotel features 47,000 square feet of versatile conference space. For more information about the Loews Philadelphia Hotel please visit http://www.loewshotels.com/Philadelphia-Hotel.
The Director of Food and Beverage is responsible for directing and coordinating the management-related activities of all food and beverage outlets throughout the hotel. Responsibilities include planning, organizing, directing and coordinating all food and beverage operations; developing new menus and establishing policies and procedures for delivery of superior food and beverage product/service which exceed the guest expectations and hotel standards; selection, hiring, training of all food and beverage management personnel.
-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
-Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events
-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 restaurant
-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
Four year degree in hospitality management or equivalent preferred.
Senior (Food & Beverage Director or Asst. Food & Beverage Director) level leadership experience in luxury hotel or resort required.
Effective leadership, management, organizational, and communication skills.
Ability to work flexible hours including weekends and holidays.
Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria.