Director Of Food & Beverage

Loews Hotels Santa Monica , CA 90405

Posted 2 weeks ago

The words "Southern California" conjure up an intoxicating blend of sun, sand and surf. At Loews Santa Monica Beach Hotel our guest's enjoy the quintessential California getaway at a premier hotel near Santa Monica Pier. Welcome to Santa Monica's Exhilarating Escape.

Job Specific

  • Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division

  • Approves all policies and procedures developed by the respective managers for the operation of the food and beverage outlets

  • Interviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standards

  • Follows New Hire Training and on-going Star Service Competency 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 personnel as needed in order to ensure levels of performance

  • Communicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming events

  • Approves all Food and Beverage Division purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelines

  • Communicates frequently as needed with Executive Chef or Sous Chef in charge, Banquet Chef, outlet managers providing/receiving current information on banquet operations; restaurant reservations; large parties or VIP's expected

  • Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events

  • Conducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities

  • Works with Purchasing Manager, Executive Chef and outlet managers to establish appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations

  • Ensures security and proper use and control of operating supplies and equipment for all Food and Beverage departments

  • Serves as active member of the Executive Committee and attends all meeting of same

  • Conducts frequent inspection/analysis/critique of all hotel food and beverage outlets

  • Works with Executive Chef, and outlet managers to improve existing menu's and develop new menu's as the need arises

  • Assists Executive Chef, Banquet Chef and Conference Services Managers in the development of special menus and presentations for banquet functions

  • Coordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and development of the annual budget/profit plan for the hotel Food and Beverage Division

  • Works with upper level management to: analyze current business and industry trends; project future expectations and needs; develop long term budgets and capitol improvement plans for the restaurants within the hotel

  • Evaluates 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

  • Other duties as assigned


  • 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 hotel standards

  • Complies with required safety regulations and procedures

  • Attends appropriate hotel meetings and training sessions

  • Maintains cleanliness and excellent condition of equipment and work area

  • Complies with hotel standards, policies and rules

  • Remains current with hotel information and changes

  • Complies with hotel uniform and grooming standards


  • Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management

  • Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director

  • Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control

  • Ability to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functions

  • Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria

  • Effective management, leadership, organizational and communication skills

  • Ability to work flexible schedule to include weekends and holidays

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Director Of Food & Beverage

Loews Hotels