Food Beverage Power Breakfast
Loews Regency New York Hotel has a legacy of luxury - expertly orchestrated and masterfully performed.
Located in midtown Manhattan, the property seamlessly blends its iconic Art Deco design with modern sensibilities, craftily merging form and function to compliment 50 years of service expertise.
Welcome to our Park Avenue Allure.
This position is responsible for assisting the Director of Outlets 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.
Breakfast at Loews RegencyThe Power Breakfast originated at Loews Regency Hotel more than 30 years ago.
It started informally during the NYC Fiscal Crisis in the 1970s, when Loews Corporation Co-Chairman and Co-CEO, Bob Tisch, began inviting leaders from the public and private sectors to find a way to help the city recover.
Tisch coined the phrase Power Breakfast and forever changed how business was done.
In the morning, business people found they could hold one or two meetings- maybe even close a deal - before even getting into the office.
Today, the hotel's restaurant is still considered the place to do business over breakfast - attracting leaders in business, politics, media, fashion and entertainment- every business day from 7am-10am.
Jim, Jon, and Andrew can be seen at breakfast very frequently carrying on Bob Tisch's legacy.
Technical Job ObjectivesMonitor and manage Resy reservations throughout the week taking into account peak business hoursDressed and ready on the floor at 6:
45amAssign tables for VIPs in OpenTable morning ofMaintain OpenTable guest notes - noticing guest preferences, special requests and profile notesCommunicate to hosts, chefs, floor managers incoming VIP special requestsGreet guests upon arrival - seat accordinglyGraciously handle guest complaints - listen, empathize, ask, produceQuote accurate wait times for walk-in guestsEstablish connection with breakfast guestsTouch VIP tablesManage and train hosts/hostessesManaging Power BreakfastPosition yourself to be the face of the Power Breakfast -understand the history and its meaningPrioritize VIP reservations; note most of these VIPs will not make reservations.
Prepare accordingly.
Familiarize yourself with NYC movers and shakers - seat guests accordinglyUnderstand guests' nonverbal cues/anticipate guest needsRegularly check email for reservationsMaintain guest connections through regular email correspondenceOffer VIPs the option to email reservations directlyIf there is a wait for tables - offer coffee/tea/newspaper to guestsEssential Functions and ResponsibilitiesMaintains outlet staffing levels so as to provide for optimal performanceRepresents the Director of Outlets in his/her absenceEnsures adherence to departmental and Loews Hotels guidelines, policies and proceduresResponsible for smooth, efficient, cost effective operation of outlets to include labor management, supervision of all aspects of service, inventory controlPersonally supervises outlet activities to ensure quality production/delivery of product/serviceInteracts with guests frequently to ensure satisfaction and enjoyment of dining experiencePrepares all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelinesReviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishesCommunicates daily with Executive Chef or Sous Chef in charge, providing current information on reservations, large parties or VIP's expectedInterviews, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standardsFollows New Hire Training and ongoing Star Service Competency program in accordance with hotel policyEvaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve sameCoaches, counsels, retrains employees as needed to ensure superior levels of performanceAttends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotelAttends departmental meetings as required to communicate effectively with all outlet personnel to ensure that they are kept current on pertinent hotel information and activitiesEvaluate 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 performanceVisible and working the floor of the restaurant during peak food service times while maintaining constant communication with the bar and room serviceOther duties as assignedSupportive Functions and ResponsibilitiesPromotes and applies teamwork skill at all timesNotifies appropriate individual promptly and fully of problems and/or unusual matters of significanceIs polite, Friendly, and helpful to guests, management and fellow employeesAttends appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standardsAddresses guests by their names at all timesIs friendly, sincere, and professional to make guest(s) feel importantQualificationsAssociate of Science degree or higher in Hospitality or Food Service managementThorough knowledge of all matters related to the proper administration of up-scale food service operationsTwo years management experience in hotel or free standing quality food service operationCertification as Food Service Manager or other as required by State County or Local regulations or ability to obtain such certificationAbility to maintain effective operating and control processes designed to provide maximum operating efficiency while ensuring adherence to established guest satisfaction criteriaEffective management, leadership, organizational and communication skillsAbility to work flexible schedule to include weekends and holidaysAddresses guests by their names at all timesIs friendly, sincere, professional to make guest feel important.
Estimated Salary: $20 to $28 per hour based on qualifications.
Located in midtown Manhattan, the property seamlessly blends its iconic Art Deco design with modern sensibilities, craftily merging form and function to compliment 50 years of service expertise.
Welcome to our Park Avenue Allure.
This position is responsible for assisting the Director of Outlets 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.
Breakfast at Loews RegencyThe Power Breakfast originated at Loews Regency Hotel more than 30 years ago.
It started informally during the NYC Fiscal Crisis in the 1970s, when Loews Corporation Co-Chairman and Co-CEO, Bob Tisch, began inviting leaders from the public and private sectors to find a way to help the city recover.
Tisch coined the phrase Power Breakfast and forever changed how business was done.
In the morning, business people found they could hold one or two meetings- maybe even close a deal - before even getting into the office.
Today, the hotel's restaurant is still considered the place to do business over breakfast - attracting leaders in business, politics, media, fashion and entertainment- every business day from 7am-10am.
Jim, Jon, and Andrew can be seen at breakfast very frequently carrying on Bob Tisch's legacy.
Technical Job ObjectivesMonitor and manage Resy reservations throughout the week taking into account peak business hoursDressed and ready on the floor at 6:
45amAssign tables for VIPs in OpenTable morning ofMaintain OpenTable guest notes - noticing guest preferences, special requests and profile notesCommunicate to hosts, chefs, floor managers incoming VIP special requestsGreet guests upon arrival - seat accordinglyGraciously handle guest complaints - listen, empathize, ask, produceQuote accurate wait times for walk-in guestsEstablish connection with breakfast guestsTouch VIP tablesManage and train hosts/hostessesManaging Power BreakfastPosition yourself to be the face of the Power Breakfast -understand the history and its meaningPrioritize VIP reservations; note most of these VIPs will not make reservations.
Prepare accordingly.
Familiarize yourself with NYC movers and shakers - seat guests accordinglyUnderstand guests' nonverbal cues/anticipate guest needsRegularly check email for reservationsMaintain guest connections through regular email correspondenceOffer VIPs the option to email reservations directlyIf there is a wait for tables - offer coffee/tea/newspaper to guestsEssential Functions and ResponsibilitiesMaintains outlet staffing levels so as to provide for optimal performanceRepresents the Director of Outlets in his/her absenceEnsures adherence to departmental and Loews Hotels guidelines, policies and proceduresResponsible for smooth, efficient, cost effective operation of outlets to include labor management, supervision of all aspects of service, inventory controlPersonally supervises outlet activities to ensure quality production/delivery of product/serviceInteracts with guests frequently to ensure satisfaction and enjoyment of dining experiencePrepares all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelinesReviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishesCommunicates daily with Executive Chef or Sous Chef in charge, providing current information on reservations, large parties or VIP's expectedInterviews, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standardsFollows New Hire Training and ongoing Star Service Competency program in accordance with hotel policyEvaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve sameCoaches, counsels, retrains employees as needed to ensure superior levels of performanceAttends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotelAttends departmental meetings as required to communicate effectively with all outlet personnel to ensure that they are kept current on pertinent hotel information and activitiesEvaluate 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 performanceVisible and working the floor of the restaurant during peak food service times while maintaining constant communication with the bar and room serviceOther duties as assignedSupportive Functions and ResponsibilitiesPromotes and applies teamwork skill at all timesNotifies appropriate individual promptly and fully of problems and/or unusual matters of significanceIs polite, Friendly, and helpful to guests, management and fellow employeesAttends appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standardsAddresses guests by their names at all timesIs friendly, sincere, and professional to make guest(s) feel importantQualificationsAssociate of Science degree or higher in Hospitality or Food Service managementThorough knowledge of all matters related to the proper administration of up-scale food service operationsTwo years management experience in hotel or free standing quality food service operationCertification as Food Service Manager or other as required by State County or Local regulations or ability to obtain such certificationAbility to maintain effective operating and control processes designed to provide maximum operating efficiency while ensuring adherence to established guest satisfaction criteriaEffective management, leadership, organizational and communication skillsAbility to work flexible schedule to include weekends and holidaysAddresses guests by their names at all timesIs friendly, sincere, professional to make guest feel important.
Estimated Salary: $20 to $28 per hour based on qualifications.
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