Food & Beverage Outlets Manager

Loews Hotels•Atlanta, GA

5d•Onsite

About The Position

The Food & Beverage Outlets Manager leads the daily operations of assigned restaurant outlets at Loews Atlanta Hotel, ensuring efficient, cost-conscious service and a consistently elevated guest experience. The manager oversees staffing, service standards, labor, inventory, and team development, and represents the Director of Food & Beverage when that person is absent. The role works closely with the kitchen, bar, room service, and other hotel departments and requires visible floor leadership during busy periods. The manager hires, trains, coaches, evaluates, and develops outlet team members; responds to guest concerns; monitors operating costs and product use; and communicates operational updates and recommendations. The role also includes maintaining outlet cleanliness and equipment, following safety and emergency procedures, complying with grooming and service expectations, attending required training and meetings, and performing other assigned duties. The position involves extended periods of walking and standing, moving through busy dining areas, and handling items generally weighing up to 50 pounds.

Requirements

Two years of management experience in an upscale restaurant or hotel food service operation.
Thorough knowledge of upscale food and beverage operations, service standards, and administrative requirements.
Food Service Manager Certification, or ability to obtain certification according to applicable regulations.
Strong leadership, communication, and organizational skills.
Ability to maintain effective operating controls to maximize efficiency and guest satisfaction.
Ability to work a flexible schedule, including weekends, evenings, and holidays.
Professional, friendly demeanor and ability to engage guests by name when appropriate.
Ability to walk, stand, and move for extended periods throughout multiple dining and service areas.
Ability to lift, carry, push, or pull items commonly used in food and beverage operations, generally up to 50 pounds, with or without assistance or equipment.
Ability to bend, reach, navigate busy environments, and respond quickly to operational demands.

Nice To Haves

Associate degree or higher in Hospitality or Food Service Management.

Responsibilities

Oversee daily operations of assigned outlets to ensure smooth, efficient, and cost-effective service.
Maintain appropriate staffing levels to support performance and guest satisfaction.
Represent the Director of Food & Beverage in their absence.
Ensure adherence to departmental policies, Loews standards, and service guidelines.
Work visibly on the floor during peak periods and communicate with the bar, kitchen, and room service.
Interact with guests, check dining satisfaction, and resolve concerns promptly and professionally.
Promote a welcoming environment and encourage appropriate use of guest names.
Review daily payroll reports and adjust staffing to business levels.
Prepare storeroom requisitions and keep costs aligned with budget guidelines.
Monitor inventory and maintain appropriate product usage and control.
Interview, hire, train, coach, evaluate, and discipline outlet team members according to Loews standards.
Lead new-hire onboarding and ongoing training.
Conduct performance reviews, identify development needs, and establish development goals.
Facilitate team communication through departmental meetings and pre-shift discussions.
Communicate with the Executive Chef or Sous Chef about menus, reservations, large parties, and VIP needs.
Attend required hotel meetings and stay informed about promotions, events, and departmental updates.
Evaluate trends and recommend product, service, and operational improvements.
Ensure outlet spaces and equipment are clean and maintained.
Follow emergency procedures and comply with safety standards.
Maintain grooming, uniform, and service expectations.
Demonstrate regular and reliable attendance and complete mandatory training and meetings.
Perform other duties as assigned.