Loews Atlanta Hotel places team members in vibrant Midtown, steps from MARTA and major attractions. The hotel features 414 guestrooms, 40,000+ square feet of event space, Exhale Spa & Fitness Center, and a signature steakhouse and sushi restaurant in a sleek 26-story tower.
What We're Looking For:A strategic and results-driven
Director of Outlets who can lead multiple food and beverage operations while maintaining exceptional guest service, operational excellence, and financial performance. We're looking for a hospitality leader who can balance hands-on operational oversight with long-term planning, talent development, and business growth. This role is responsible for ensuring all F&B outlet operations consistently meet Loews standards while fostering a culture of teamwork, accountability, and service excellence.
Who You Are:- Strategic Operator: You understand how to balance guest satisfaction, team engagement, operational efficiency, and financial performance across multiple outlets.
- Inspirational Leader: You develop, coach, and motivate leaders, creating a high-performing team focused on service excellence and professional growth.
- Guest Experience Champion: You are committed to delivering memorable experiences and ensuring all outlets consistently exceed guest expectations.
- Business-Minded Professional: You understand inventory management, menu engineering, forecasting, cost controls, labor management, and revenue optimization.
- Collaborative Partner: You effectively partner with Culinary, Purchasing, Hotel Operations, and other departments to achieve organizational goals.
- Effective Communicator: You maintain clear, proactive communication and ensure teams remain informed, engaged, and aligned with hotel objectives.
- Adaptable and Decisive: You remain composed under pressure, make informed decisions quickly, and lead teams effectively through changing business conditions.
What You'll Do:- Lead all food and beverage outlet operations, ensuring compliance with Loews standards, policies, and service expectations.
- Partner with outlet leaders to establish staffing plans, operational procedures, and performance objectives that support business needs.
- Hire, train, coach, evaluate, and develop Food & Beverage management team members while supporting succession planning and team engagement.
- Monitor guest satisfaction and operational performance, implementing improvements to enhance the overall guest experience.
- Oversee inventory controls, menu pricing, forecasting, and purchasing practices to maximize efficiency and financial performance.
- Collaborate with the Executive Chef, Purchasing Manager, and outlet leadership to develop menu offerings and achieve departmental goals.
- Communicate regularly with department leaders and participate in hotel meetings to ensure alignment on events, initiatives, and operational priorities.
- Ensure compliance with safety, sanitation, emergency, and security procedures while maintaining a culture of teamwork, professionalism, and service excellence.
- Maintain compliance with all hotel policies, procedures, and standards.
- Ensure adherence to all applicable safety and sanitation regulations.
- Remain current on industry trends, menu innovations, and hospitality best practices.
- Demonstrate professionalism, courtesy, and integrity in all interactions with guests, team members, and leadership.
- Attend and complete all required meetings, training sessions, and development programs.
- Demonstrate regular and reliable attendance.
- Perform other duties as assigned
Your Qualifications Include:- 4-6 years of progressive management experience in a large, upscale, high-volume, multi-outlet hotel environment.
- 2-3 years of leadership experience at the Director level or equivalent.
- Bachelor's degree or higher in Food Service Management, Culinary Arts, Hospitality Management, or a related field preferred.
- Thorough knowledge of food and beverage planning, production, presentation, service, financial controls, and operational management.
- Demonstrated ability to develop innovative menus and beverage programs that complement outlet concepts and guest expectations.
- Strong knowledge of inventory control, forecasting, labor management, and revenue-driving initiatives.
- Proven ability to develop and maintain effective operating controls while achieving service, quality, and financial objectives.
- Exceptional leadership, organizational, communication, and team development skills.
- Ability to effectively coach, motivate, and develop managers and supervisors.
- Ability to work a flexible schedule including weekends, evenings, holidays, and business-critical periods.
