Loews Arlington Hotel and Convention Center is a state-of-the-art, full-service meetings and resort destination that caters to groups of all sizes, as well as families who are looking for a world-class experience in the epicenter of the premier sports and entertainment district in the country. Centrally located between Dallas and Fort Worth between iconic sports stadiums, Globe Life Field, home of the 2023 World Series Texas Rangers and AT&T Stadium, home of the Dallas Cowboys, the 888-room resort features five restaurants and lounges, two pools with an authentic sandy beach, cabanas and a water slide as well as a fitness center, full-service spa and salon and 266,000 square feet of meeting and event space.

Works with department managers to establish staffing requirements for all departments within the Food and Beverage DivisionApproves all policies and procedures developed by the respective managers for the operation of the food and beverage outletsInterviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standardsFollows New Hire Training and on-going Star Service Competency 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 personnel as needed in order to ensure levels of  performanceCommunicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming eventsApproves all Food and Beverage Division purchase requisitions,  to ensure operational costs are kept within forecasted budgetary guidelinesCommunicates frequently as needed with Executive Chef or Sous Chef in charge, Banquet Chef, outlet managers  providing/receiving current information on banquet operations; restaurant reservations; large parties or VIP’s expectedAttends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming eventsConducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activitiesWorks 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 situationsEnsures security and proper use and control of operating supplies and equipment for all Food and Beverage departmentsServes as active member of the Executive Committee and attends all meeting of sameConducts frequent inspection/analysis/critique of all hotel food and beverage outletsWorks with Executive Chef, and outlet managers to improve existing menu’s and develop new menu’s as the need arisesAssists Executive Chef, Banquet Chef and Conference Services Managers in the development of special menus and presentations for banquet functionsCoordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and development of the annual budget/profit plan for the hotel Food and Beverage DivisionWorks with upper level management to: analyze current business and industry trends; project future expectations and needs; develop long term budgets and capitol improvement plans for the restaurants within the hotelEvaluates changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional 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 hotel standardsComplies with required safety regulations and proceduresAttends appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaComplies with hotel standards, policies and rulesRemains current with hotel information and changesComplies with hotel uniform and grooming standards

Qualifications

Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality ManagementSix to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment,  three to five years as DirectorThorough knowledge of all aspects of food and beverage planning, production, presentation/service, controlAbility to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functionsAbility to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteriaEffective management, leadership, organizational and communication skillsAbility to work flexible schedule to include weekends and holidays