Director - Food & Beverage Operations

February 26

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Loews Hotels & Co

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Loews Hotels & Co was founded in 1960 and continues to own and operate hotels and resorts in the United States and Canada. Headquartered in New York City, hotel destinations include Arlington, Atlanta, Chicago, Chicago O'Hare, Coral Gables, Hollywood, Miami Beach, Nashville, New Orleans, New York, Orlando, Philadelphia, San Diego, St. Louis, Toronto and Tucson. Loews Hotels Hotels & Co operates as a subsidiary of Loews Corporation (NYSE: L).

Conference & Catering Services • Culinary • Reservations/Call Center • Spa & Recreation • Safety & Security

5001 - 10000 employees

📋 Description

• Drive creation of signature dining experiences that embody the Loews Hotels Brand Promise • Collaborate with Senior Vice President, Food & Beverage and Design, operations executives to develop and implement high-performing food and beverage operations • Develop and implement new restaurant and menu concepts, promotional activities, beverage programs, and training programs • Collaborate with corporate, hotel and third-party resources to deliver highest quality operations • Direct and coordinate management activities of all Loews Food and Beverage outlets • Organize development of new restaurant concepts, promotional activities, beverage programs • Develop Food and Beverage concepts with goals of increasing brand recognition and revenues • Monitor and share industry trends and best practices • Analyze, develop and implement partnerships that will financially benefit Loews Hotels • Participate in Loews Food & Beverage company-wide Public Relations and Marketing programs • Develop company-wide training programs and monitor action plans • Evaluate In-Room-Dining and Mini-Bar analytics for profitability strategies • Provide leadership in Meetings and Events improvement strategies • Conduct meetings to communicate effectively with all department managers • Communicate frequently with all Food and Beverage operators on current concepts • Work with Executive Chefs and outlet managers to improve and develop menus • Travel to hotels/locations for project management

🎯 Requirements

• Bachelor’s degree in Food Service Management, Culinary Arts, Hospitality Management, or related field required • Master’s degree or higher in related field preferred • ServeSafe, HACP, Food Service Manager Certification preferred; ability to obtain/maintain certifications required • Minimum 10 years’ experience in sizable banquet operations and multi-tiered outlet operations in up-scale, high volume multi-outlet hotel or restaurant environment required • Expert knowledge of Banquet production and operations preferred • Expert knowledge of controlled beverage options and restaurant concepts preferred • Thorough knowledge of all aspects of Food and Beverage operations • Effective management, leadership, organizational and communication skills • Must have thorough understanding of food purchase platforms (Avendra) • Proficient in Microsoft Office Suite (Outlook, Word, Excel, PowerPoint, Teams and ordering platforms such as Adecco and Avendra supply systems) • Ability to work flexible schedule to include weekends and holidays based on business need • Must be willing and able to travel approximately 50% (or more) of the time to hotels across all regions

🏖️ Benefits

• Competitive health & wellness benefits • 401(k) & company match • Paid Sick Days, Vacation, and Holidays • Paid Bereavement • Pet Insurance and Paid Pet Bereavement • Training & Development opportunities, career growth • Tuition Reimbursement • Team Member Hotel Rates, other discounts, perks and more • Many of our Leadership positions are bonus eligible