A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined.

Essential Functions and Responsibilities

• Reports directly to the Executive Sous Chef, Executive Chef

• Leads cooks when Chefs are not present

• 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 Executive 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

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Supporting Functions and Responsibilities

• 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

• Remains current with Loews Hotels information and changes

• Complies with Loews Hotels uniform and grooming guidelines

Qualifications

• Thorough knowledge of all matters related to the proper administration of a food service operations

• Two + years supervisory experience in hotel, restaurant, or banquet kitchen operation, preferred

• Preferred - 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