Loews Regency New York Hotel has a legacy of luxury - expertly orchestrated and masterfully performed. Located in midtown Manhattan, the property seamlessly blends its iconic Art Deco design with modern sensibilities, craftily merging form and function to compliment 50 years of service expertise. Welcome to our Park Avenue Allure.
Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.
Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact.
Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.
What We Offer:
Competitive health & wellness benefits, 401(k) & company match
Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement
Training & Development opportunities, career growth
Tuition Reimbursement
Pet Insurance
Team Member Hotel Rates, other discounts, perks and more
This position is responsible for assisting the Director of Food and Beverage in the overall management of the respective outlets to include; planning, organizing, directing and coordinating all outlet activities to ensure efficient operation of department, staffing, training, scheduling of employees; that a quality product which exceeds the guests expectations and hotel standards is delivered in a friendly and professional manner.
Essential Functions and Responsibilities
- Maintains outlet staffing levels so as to provide for optimal performance
- Represents the Director of Food and Beverage in his/her absence
- Ensures adherence to departmental and Loews Hotels guidelines, policies and procedures
- Responsible for smooth, efficient, cost effective operation of outlets to include labor management, supervision of all aspects of service, inventory control
- Personally supervises outlet activities to ensure quality production/delivery of product/service
- Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience
- Prepares all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines
- Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
- Communicates daily with Executive Chef or Sous Chef in charge, providing current information on reservations, large parties or VIP’s expected
- Interviews, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards
- Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy
- Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
- Coaches, counsels, retrains employees as needed to ensure superior levels of performance
- Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel
- Attends departmental meetings as required to communicate effectively with all outlet personnel to ensure that they are kept current on pertinent hotel information and activities
- Evaluate 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 performance
- Visible and working the floor of the restaurant during peak food service times while maintaining constant communication with the bar and room service
- Other duties as assigned
Supportive Functions and Responsibilities
- Promotes and applies teamwork skill at all times
- Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
- Is polite, Friendly, and helpful to guests, management and fellow employees
- Attends appropriate hotel meetings and training sessions
- Maintains cleanliness and excellent condition of equipment and work area
- Executes emergency procedures in accordance with hotel standards
- Complies with required safety regulations and procedures
- Complies with hotel standards, policies and rules
- Recycles whenever possible
- Remains current with hotel information and changes
- Complies with hotel uniform and grooming standards
- Addresses guests by their names at all times
- Is friendly, sincere, and professional to make guest(s) feel important
Qualifications
- Associate of Science degree or higher in Hospitality or Food Service management
- Thorough knowledge of all matters related to the proper administration of “up-scale” food service operations
- Two years management experience in hotel or free standing “quality” food service operation
- Certification as ”Food Service Manager” or other as required by State County or Local regulations or ability to obtain such certification
- Ability to maintain effective operating and control processes designed to provide maximum operating efficiency while ensuring adherence to established guest satisfaction criteria
- Effective management, leadership, organizational and communication skills
- Ability to work flexible schedule to include weekends and holidays
- Addresses guests by their names at all times
- Is friendly, sincere, professional to make guest feel important
Salary range for this position, based on experience, is $66,300.00 to $80,000.00.
