Director of Outlets

Loews Hotels & Co•Tucson, AZ

8d•Onsite

About The Position

The Director of Outlets is responsible for overseeing the operation and profitability of all food and beverage outlets within the hotel, including restaurants, bars, lounges, and in-room dining. This role requires strong leadership, operational management, and financial acumen to ensure high-quality service, compliance with hotel standards, and guest satisfaction. The Director works closely with outlet managers, the Executive Chef, and the Director of Food and Beverage to drive innovation, maintain cost controls, and enhance guest experiences.

Requirements

Bachelor’s degree or higher in Food Service Management, Culinary Arts, or Hospitality Management.
6–8 years of progressive management experience in a large, upscale, high-volume, multi-outlet hotel environment.
At least 3–5 years of experience as a Director in F&B outlets or equivalent senior leadership role.
Strong knowledge of food and beverage planning, production, presentation, and service.
Ability to develop menus and beverage programs that align with outlet concepts and guest preferences.
Proven success in cost controls, inventory management, and operational efficiency.
Excellent leadership, organizational, and communication skills.
Flexibility to work evenings, weekends, and holidays as business demands.

Responsibilities

Work with outlet managers to establish staffing requirements and scheduling to meet business needs.
Approve and oversee policies and procedures developed by managers for outlet operations.
Hire, train, coach, appraise, and discipline F&B managers in alignment with Loews Hotels standards.
Implement New Hire Training and ongoing Star Service Competency programs.
Oversee compliance with all required food handling and alcohol service certifications, ensuring timely training, recertification, and record maintenance across all F&B outlets.
Evaluate management and staff performance, identify development needs, and establish advancement goals.
Oversee inventory control, menu pricing, and cost management for all outlets.
Partner with the Purchasing Manager, Executive Chef, and outlet managers to establish par levels and maintain inventory balance.
Ensure security, maintenance, and proper use of operating supplies and equipment.
Collaborate with Executive Chef and outlet managers to update existing menus and develop new concepts as needed.
Communicate daily with outlet leaders to review activities, upcoming events, and operational needs.
Conduct departmental meetings to ensure managers are aligned with hotel objectives and updates.
Attend hotel meetings to stay current on in-house activities, promotions, and events.
Respond to guest concerns promptly and professionally, ensuring service recovery when needed.
Uphold hotel policies, safety regulations, and emergency procedures.
Promote teamwork, professionalism, and guest satisfaction throughout the outlets.
Perform other duties as assigned.