Assistant Outlets Manager

Loews Hotels & Co•Nashville, TN

4d•Onsite

About The Position

The Assistant Outlets Manager supports the day-to-day operations of assigned food and beverage outlets at Loews Nashville Hotel. Working closely with outlet leadership, this hands-on role helps manage staffing, scheduling, training, service execution, and quality standards across multiple outlets. The manager leads by example on the floor, supports team performance, and helps maintain operational excellence and financial success while delivering exceptional guest experiences. The role requires a service-focused leader who can balance guest satisfaction, operational standards, labor management, cost control, and changing business needs in a fast-paced hospitality environment. The position works with culinary teams and other hotel departments and helps cultivate a culture of teamwork, professionalism, accountability, and hospitality excellence.

Requirements

Strong knowledge of food and beverage service standards, restaurant operations, and guest experience best practices.
Understanding of labor management, budgeting, inventory control, and cost-containment strategies.
Demonstrated ability to lead, coach, and develop team members in a fast-paced hospitality environment.
Strong communication, interpersonal, organizational, and problem-solving skills.
Ability to maintain operational standards while balancing service excellence, efficiency, and profitability.
Detail-oriented, with the ability to prioritize multiple responsibilities and adapt to changing business needs.
Professional, approachable demeanor and a passion for delivering exceptional guest service.
Ability to build effective working relationships with team members and cross-functional hotel departments.
Ability to obtain and maintain a valid TABC certification and any other required licenses or certifications.
Flexibility to work a varied schedule, including evenings, weekends, holidays, and special events.

Nice To Haves

Associate degree or higher in Hospitality Management, Food & Beverage Management, or a related field.
Two to three years of supervisory, lead, or assistant management experience in a restaurant, bar, or hotel food and beverage operation.

Responsibilities

Support the day-to-day operations of assigned outlets, ensuring exceptional service, operational efficiency, and adherence to brand standards.
Lead by example on the floor, providing hands-on support to team members and ensuring a seamless guest experience during all shifts.
Maintain outlet cleanliness, organization, and equipment standards to create a safe, welcoming, and well-maintained environment.
Assist with staffing plans, scheduling, and labor deployment to align coverage with forecasted business demands.
Support budget management, labor planning, forecasting, and cost-control initiatives to achieve financial objectives.
Monitor payroll, productivity, product quality, and operating expenses, identifying opportunities to improve performance and profitability.
Oversee guest check handling and payment processes, ensuring accuracy, accountability, and compliance with company policies.
Train, coach, and develop team members on service standards, operational procedures, and guest engagement expectations.
Provide ongoing performance feedback, recognize achievements, and address development opportunities through coaching and corrective action when appropriate.
Facilitate pre-shift meetings and team communications to keep staff informed of operational updates, promotions, and hotel initiatives.
Partner with culinary teams and other hotel departments to ensure seamless service delivery and guest satisfaction.
Monitor guest feedback, service quality, and operational trends, implementing improvements to enhance the overall dining experience.
Ensure compliance with safety regulations, emergency procedures, hotel policies, and operational standards.
Foster a culture of teamwork, professionalism, accountability, and hospitality excellence.
Perform other duties as assigned.