Assistant F&B Manager – Rooftop Bar (Start Date No Earlier Than January 6, 2025) - Military Veterans

Loews Hotels & Co is a leading owner and operator of luxury hotels with a portfolio consisting of 26 hotels and resorts in the United States and Canada. Located in major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond Four Diamond standards and embrace their uniquely local community in order to curate exciting, approachable and local travel experiences for guests.

Position Start Date No Earlier Than January 6, 2025

Responsible for the overall management of the respective restaurant outlet during assigned shift to include: staffing, training, scheduling team members, planning and coordinating al restaurant activities to ensure efficient operation of the department. Producing a quality product which exceeds the guests expectations and hotel standards and is delivered in a friendly and professional manner.

Qualifications:

• Minimum two years food & beverage experience, preferably in hotel/resort environment.
• Proven experience in a food & beverage supervisory role in a hotel or similar environment.
• Proficient knowledge of all matters related to the proper administration of food service operations.
• Certification as Food Service Manager or other as required by State County or Local regulations or ability to obtain such certification.
• Relevant coursework or certifications in food service management or hospitality are beneficial.
• Proven ability to train and coach team members to achieve excellence.
• Excellent communication and interpersonal skills.
• Ability to handle stressful situations and resolve conflicts effectively.
• Effective problem-solving skills and a proactive mindset.
• Proficient in using POS software and Microsoft Office Suite.
• Strong organizational and multitasking skills.
• Excellent guest service skills.
• Ability to work flexible schedule to include nights, weekends and holidays.

• Responsible for supervising and leading the outlet, ensuring that staff are properly trained, motivated, and performing their duties to deliver exceptional guest experience.
• Review payroll, manage schedules, maintain labor costs, and adapt operations based on guest needs and trends.
• Foster a positive work environment, encouraging team work and professional growth.
• Ensure compliance with food safety, sanitation and other regulatory Food and Beverage items to include Tips and Service Charges.
• Actively manages floor during operating hours to ensure operation and service is at or above standards. Quickly resolves any potential service barriers.
• Ensures the team has the tools and resources necessary to deliver on service expectations to include checklists, seating charts, pars and centralizing information and supplies.
• Troubleshoot any POS challenges and coordinates with stakeholders as necessary.
• Ensures that guest areas are maintained and meet service standards.
• Develops and distributes key performance metrics for the outlet and assists with forecasting and budgeting.
• Ensures effective and efficient interdepartmental communication.
• Develops and updates outlet procedures and programs.
• Perform other duties as assigned.