Food and Beverage Area Manager, Loews Miami Beach
Overview
Own the food and beverage operations across multiple outlets at the Loews Miami Beach Hotel, a reimagined oceanfront resort with 790 renovated rooms, direct beach access, and six restaurants and lounges. You will run daily service, manage a team of hourly associates, and control labor and inventory costs to hit budget targets. Reporting to the Director of Food and Beverage, you will step in for them when needed and partner with the Executive Chef to coordinate VIP arrivals and large parties. This role offers a path to Director of Food and Beverage.
What You'll Do10
- 1Run daily outlet operations, from opening to close, ensuring service meets Loews standards and guest expectations.
- 2Lead staffing for all outlets: interview, train, schedule, and coach team members to build a high-performing service crew.
- 3Control labor costs by reviewing the daily payroll report and adjusting staffing to match business volume.
- 4Manage inventory and storeroom requisitions to keep food and beverage costs within budget.
- 5Walk the floor during peak meal periods to interact with guests, resolve issues, and ensure a seamless dining experience.
- 6Partner with the Executive Chef to share reservation counts, VIP arrivals, and special event details for smooth kitchen coordination.
- 7Evaluate each team member's performance, set goals, and deliver coaching or retraining to maintain service quality.
- 8Attend hotel meetings and brief your team on promotions and events to keep everyone aligned.
- 9Adjust service and operational plans based on guest feedback and market trends to protect revenue and satisfaction.
- 10Maintain visible presence in the restaurant and communicate with bar and room service to handle guest requests promptly.
Requirements8
- 12+ years managing food service in a hotel or upscale restaurant.
- 2Associate's degree in Hospitality or Food Service Management (or higher).
- 3Food Service Manager certification as required by state or county law, or the ability to obtain it.
- 4Proven skills in labor scheduling, inventory control, and cost management.
- 5Strong leadership and communication to train and motivate a diverse team.
- 6Flexibility to work weekends and holidays.
- 7Ability to lead and coordinate with the Executive Chef and other departments.
- 8Knowledge of upscale food and beverage service standards and guest expectations.
Salary Insight
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