Loews Hotels & Co has ventured into Kansas City, MO with the new Loews Kansas City Hotel. The 800-room hotel features 60,000 square feet of meeting & function space, with a sky bridge connecting to the 800,000 square foot Kansas City Convention Center. The hotel marks the first hotel catering to groups & meetings to open in more than 20 years in Kansas City. Two signature restaurants, a Grab & Go bakery and a rooftop lounge will round out this all glass, 24 story hotel, which stands out on the city’s skyline. Loews Kansas City is located at the cornerstone of an already vibrant and continuously growing downtown Kansas City.

This position is responsible for the overall management of the culinary department in assistance with the Culinary Management team, to include planning, organizing, directing and coordinating all Culinary activities to ensure efficient operation of department, and that a quality product which exceeds employee and guest expectations and hotel standards is delivered in a friendly and professional manner. Assist Management with staffing, training, and scheduling of employees.

Job Specifics

Establishes and ensures adherence to all departmental and Loews Hotels guidelines, policies and proceduresResponsible for smooth, efficient, cost effective operation to include labor management, supervision of all aspects of service, inventory controlPersonally supervises kitchen activities to ensure quality production/delivery of product/serviceApproves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelinesReviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelinesEstablishes appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situationsCommunicates daily with Executive Chef or Sous ChefEnsures security and proper use and control of operating supplies and equipmentInterviews, selects, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standardsFollows New Hire Training program in accordance with hotel policyEvaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve sameCoaches, counsels, retrains employees as needed to ensure superior levels of performanceAttends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotelConducts departmental meetings as required to communicate effectively with all restaurant personnel to ensure that they are kept current on pertinent hotel information and activitiesEvaluate changes in employee needs, to recommend appropriate product/service and operational changes necessary to ensure employee satisfaction, while maintaining optimal budgetary/financial performanceOther duties as assigned
 

General

Promotes and applies teamwork skills at all timesNotifies appropriate individual promptly and fully of problems and/or unusual matters of significanceIs polite, friendly, and helpful to guests, management and fellow employeesExecutes emergency procedures in accordance with Loews Hotels standardsComplies with required safety regulations and proceduresMaintains cleanliness and excellent condition of equipment and work areaComplies with Loews Hotels standards, policies and rulesRecycles whenever possibleRemains current with Loews Hotels information and changesComplies with Loews Hotels uniform and grooming guidelines

Qualifications

Required:

Thorough knowledge of all matters related to the proper administration of a food service operationsTwo + years supervisory experience in hotel or free standing restaurantCertification as ”Food Service Manager” or other, as required by State County or Local regulationsAbility to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteriaEffective management, leadership, organizational and communication skillsAbility to work flexible schedule to include weekends and holidays

Preferred:

Associate of Science degree or higher in Hospitality or Food Service Management

Education:

Associate of Science degree or higher in Hospitality or Food Service Management

Experience:

Two + years supervisory experience in hotel or free standing restaurant