About this role
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 procedures
- Responsible for smooth, efficient, cost effective operation to include labor management, supervision of all aspects of service, inventory control
- Personally supervises kitchen activities to ensure quality production/delivery of product/service
- Approves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines
- Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines
- Establishes appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations
- Communicates daily with Executive Chef or Sous Chef
- Ensures security and proper use and control of operating supplies and equipment
- Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards
- Follows New Hire Training 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
- Conducts departmental meetings as required to communicate effectively with all restaurant personnel to ensure that they are kept current on pertinent hotel information and activities
- Evaluate changes in employee needs, to recommend appropriate product/service and operational changes necessary to ensure employee satisfaction, while maintaining optimal budgetary/financial performance
- Other duties as assigned
General
- Promotes and applies teamwork skills 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
- Executes emergency procedures in accordance with Loews Hotels standards
- Complies with required safety regulations and procedures
- Maintains cleanliness and excellent condition of equipment and work area
- Complies with Loews Hotels standards, policies and rules
- Recycles whenever possible
- Remains current with Loews Hotels information and changes
- Complies with Loews Hotels uniform and grooming guidelines
Qualifications
Required:
- Thorough knowledge of all matters related to the proper administration of a food service operations
- Two + years supervisory experience in hotel or free standing restaurant
- Certification as ”Food Service Manager” or other, as required by State County or Local regulations
- Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria
- Effective management, leadership, organizational and communication skills
- Ability 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
Other facts
About Loews Hotels
Loews Hotels & Co was founded in 1960 and continues to own and operate hotels and resorts in the United States. Headquartered in New York City, hotel destinations include Arlington, Atlanta, Chicago, Chicago O'Hare, Coral Gables, Hollywood, Miami Beach, Nashville, New Orleans, New York, Orlando, Philadelphia, San Diego, St. Louis, and Tucson. Loews Hotels Hotels & Co operates as a subsidiary of Loews Corporation (NYSE: L).
WHO WE ARE:
We are a dedicated team focused on allowing our guests to flourish when they are with us. From our most senior of management, to our newest team members, we are all forged of the same hospitality DNA. That defining characteristic is a willingness and commitment to offer comfort, care, and everything in us to all who come through our doors. We invest in training and development opportunities for all team members so they may grow and develop as individuals. We embrace diversity at our core and offer the opportunity for all team members to reach their potential as professionals. We promote social responsibility by being a good neighbor in the communities in which we reside. At Loews Hotels & Co, we seek to create a dynamic culture that makes work interesting, challenging, fulfilling and fun.
EQUAL EMPLOYMENT OPPORTUNITY
Loews Hotels and Resorts is an Equal Opportunity Employer Minorities/Women/Veterans/Disabled
All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, or protected veteran status and will not be discriminated against on the basis of disability.
What you'll do
- The Culinary Supervisor is responsible for managing the culinary department, ensuring efficient operations, and delivering quality products that exceed expectations. This includes supervising kitchen activities, managing labor costs, and training staff.
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