Loews Hotels

Director of Outlets

Loews Hotels • $90K — $110K *
Nashville, TN 37211In-Person
Hospitality & Recreation
Less than 5 years of experience
Today
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Job Overview by Ladders

Qualifications

  • Thorough knowledge of all aspects of food and beverage operations.
  • Creative ability to design new menus that align with restaurant themes.
  • Expertise in developing efficient operating procedures and maintaining service standards.
  • Strong management, leadership, and communication skills.
  • Flexibility to work weekends and holidays as needed.
  • Bachelor's degree in Food Service Management, Culinary Arts, or Hospitality Management preferred.
  • 3-5 years of management experience in upscale, high-volume hotel settings; prior Director experience is advantageous.

Responsibilities

  • Establish staffing requirements for all Food and Beverage departments.
  • Approve policies and procedures for food and beverage operations.
  • Conduct interviews and training for management staff according to Loews standards.
  • Evaluate employee performance and identify training needs for advancement.
  • Communicate daily with outlet managers to relay pertinent information.
  • Conduct departmental meetings to ensure alignment with hotel activities.
  • Collaborate with managers to optimize inventory control and menu development.

Benefits

  • Opportunity to work in a prestigious hotel environment.
  • Exposure to high-volume, multi-outlet operations.
  • Chance to collaborate with executive chefs and purchasing managers.
  • Participation in ongoing training and professional development.
  • Engagement in teamwork-focused culture and high customer service standards.
Full Job Description
Job Specifics
  • 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 an 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 superior levels of performance
  • Management, inventory control, pricing of all food and beverage menus
  • Communicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming events
  • 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
  • Works with Executive Chef, and outlet managers to improve existing menu's and develop new menu's as the need arises in accordance with hotel standards
  • Interviews, trains, praises, coaches, counsels, and disciplines according to Loews Hotels standards
  • Executes emergency procedures in accordance with hotel standards
  • Notifies appropriate individuals of any problems or unusual matters of significance
  • Attends all appropriate hotel meetings and training sessions
  • Is polite, friendly, and helpful to guests, employees, and management
  • Promotes and applies teamwork skills at all times
  • Complies with all hotel standards, policies, and rules
  • Complies with safety regulations and procedures
  • Remains current on hotel information and changes


Qualifications
  • 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
  • Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management, preferred
  • Three to five years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, prior Director experience preferred
  • Ability to posses valid TABC permit

About Loews Hotels

Loews Hotels is a luxury hotel chain with properties in the United States and Canada. The company was founded in 1946 and is headquartered in New York City. Loews Hotels is committed to providing exceptional service and amenities to its guests, with a focus on creating memorable experiences. The company's properties range from large convention hotels to boutique properties, and offer a variety of amenities, including restaurants, spas, and fitness centers. Loews Hotels is a subsidiary of Loews Corporation, a diversified company with interests in insurance, energy, and other industries.
Learn more about Loews Hotels
Size
10,000 employees
Industry
Hospitality & Recreation
* Ladders Estimates

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