At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort.

Named one of Central Florida’s Top Workplaces and one of America’s Best-in-State Employers by Forbes, we are committed to our “power of we” culture.

Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight?

We offer excellent benefits and perks including one free meal per shift and free theme park access.

We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun.

We embrace diversity at our core and offer the opportunity for all team members to reach their potential.

We invest in training and development opportunities for all team members.

We promote social responsibility by being a good neighbor in the community.

We care for you, just as we care for others.

Essential Functions and Responsibilities:

Maintains restaurant staffing levels so as to provide for optimal performanceDevelops/approves all departmental, budgets, forecasts and schedulesAdministers all departmental guidelines, policies and proceduresInterviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standardsResponsible for smooth, efficient, cost effective operation of restaurant to include labor management, supervision of all aspects of service, management and control of all operating supply/equipment inventoriesPersonally oversees and supervises dining room and kitchen activities to ensure quality production/delivery of product/serviceEnsures that all personnel are training in the proper handling of high value OS&EInteracts with guests frequently to ensure satisfaction and enjoyment of dining experienceApproves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelinesReviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelinesEnsures security, control and proper use of operating supplies and equipment in outletConducts and coordinates ongoing training and development programs designed to provide restaurant personnel with specific knowledge relating to Italian products and culture, thereby enhancing the guest experienceRegular attendance in conformance with standardsMay be required to work varying schedules to reflect business needsRequired to attend all training sessions and meetingsAbility to perform Physical Requirements of the job

Supportive Functions and Responsibilities:

Follows New Hire Training Program and ongoing Star Service Competency program in accordance with hotel policyConducts departmental meetings as required to communicate effectively with all restaurant personnel to ensure that they are kept current on pertinent hotel information and activities Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needed required to achieve sameCommunicates daily with Executive Chef or Sous Chef in charge, inventory/par levels and seasonal Starbucks promotionsAttends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotelOther duties as assigned

Required Qualifications:

Thorough knowledge of all matters related to the proper administration of Starbucks food and beverage service operations to include extensive knowledge of coffee and tea Barista serviceTwo to four years progressive management experience in hotel or free standing "quality" food service operation preferable with multi unit responsibilityAbility to develop and maintain effective operating and control processes to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteriaAbility to work flexible schedule to include weekends and holiday
 

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

Experience: 2 - 4 years progressive management experience in hotel or free standing "quality" food service operation preferable with multi unit responsibility

Licenses or Certificates: Food Service Manager certification as require by the State of Florida