Director of Restaurants

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
Job Specifics
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
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
Works with Executive Chef, and outlet managers to improve existing menu’s and develop new menu’s as the need arises
accordance with hotel standards
Interviews, trains, praises, coaches, counsels, and disciplines according to Loews Hotels standards
Executes emergency procedures in accordance with hotel standards
Notifies appropriate individuals of any problems or unusual matters of significance
Attends all appropriate hotel meetings and training sessions
Is polite, friendly, and helpful to guests, employees, and management
Promotes and applies teamwork skills at all times
Complies with all hotel standards, policies, and rules
Complies with safety regulations and procedures
Remains current on hotel information and changes
Qualifications
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
Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management
Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director