Director of Outlets

Loews Hotels•Atlanta, GA

3d•Onsite

About The Position

Loews Atlanta Hotel is seeking a strategic and results-driven Director of Outlets to lead multiple food and beverage operations. This role is responsible for maintaining exceptional guest service, operational excellence, and financial performance. The ideal candidate will balance hands-on operational oversight with long-term planning, talent development, and business growth, ensuring all F&B outlet operations consistently meet Loews standards while fostering a culture of teamwork, accountability, and service excellence.

Requirements

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.
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.

Nice To Haves

Bachelor's degree or higher in Food Service Management, Culinary Arts, Hospitality Management, or a related field preferred.

Responsibilities

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.