Loews Coral Gables Hotel features 242 guestrooms, including 23 beautifully designed suites, 30,0000 square feet of indoor/outdoor flexible meeting space, an expansive 9th floor pool deck, four Miami-inspired dining outlets and more.

Located just four blocks from the Gables' iconic Miracle Mile, the hotel is the centerpiece of The Plaza Coral Gables, a 2.1 million square foot mixed-use development showcasing retail space, dining and entertainment experiences.

Loews Coral Gables Hotel is the second Loews Hotel to open in South Florida, joining 25 other properties across the US and Canada that make up the Loews Hotels & Co portfolio.

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