Restaurant Manager - Loews Hotels Universal Orlando

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.

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 race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

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

• Thorough knowledge of all matters related to the proper administration of “up-scale” food service operations.

• Five to seven years progressive leadership experience in hotel or free standing “quality” food service operation required.

• Effective management, leadership, organizational and communication skills required.

• Proven experience working in high-volume Food and Beverage operations preferred.

• Strong organizational skills.

• Excellent guest service skills.

• Ability to communicate effectively in English verbally and written with team members, leaders and guests required.

• Must be able to work a flexible schedule, nights, weekends and holidays as required.