Director F-B Operations

Responsibilities:

Direct and coordinate the management-related activities of all Loews Food and Beverage outlets.

Organize the development of new restaurant concepts, promotional activities, beverage programs including Banquets and Meeting and Events, and other Food and Beverage operations which exceed guest expectations and hotel standards.

Develop Food and Beverage concepts with the goal of increasing brand recognition and revenues.

Monitor and share industry trends and best practices.

Continually analyze, develop and implement partnerships that will financially benefit Loews Hotels and enhance the brand.

Participate in Loews Food & Beverage company-wide Public Relations and Marketing programs.

Develop company-wide training programs then monitor action plans in coordination with Loews Learning and Development stakeholders.

Qualifications:

Bachelor's degree in Food Service Management, Culinary Arts, Hospitality Management, or related field required.

Master's degree or higher in related field preferred.

ServeSafe, HACP, Food Service Manager Certification preferred; ability to obtain/maintain certifications required.

Minimum 10 years experience in sizable banquet operations and multi-tiered outlet operations in up-scale, high volume multi-outlet hotel or restaurant environment required.

Expert knowledge of Banquet production and operations preferred.

Expert knowledge of controlled beverage options and restaurant concepts preferred.