Food & Beverage Outlets Manager

Loews Hotels & Co•Atlanta, GA

4d•Onsite

About The Position

The Food & Beverage Outlets Manager leads daily operations of assigned hotel dining outlets, balancing hands-on floor leadership with operational planning. The role oversees staffing, service standards, guest satisfaction, labor and inventory controls, and team development to deliver efficient, cost-effective, and elevated dining experiences. The manager represents the Director of Food & Beverage when that person is absent and works closely with culinary, bar, room service, and other hotel teams. The position requires a flexible schedule, including weekends, evenings, and holidays, and involves extensive movement throughout dining and service areas.

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 based on applicable state, county, or local 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 operational performance and guest satisfaction.
Represent the Director of Food & Beverage in their absence.
Ensure adherence to departmental policies, Loews standards, and service guidelines.
Provide visible floor leadership during peak periods and communicate actively with the bar, kitchen, and room service.
Interact with guests, assess satisfaction, and resolve concerns promptly and professionally.
Maintain a welcoming environment and encourage team members to use guest names when appropriate.
Review daily payroll reports and adjust staffing according to business levels.
Prepare storeroom requisitions and keep costs aligned with budget guidelines.
Monitor inventory and control product usage.
Interview, hire, train, coach, evaluate, and discipline outlet team members in accordance with Loews standards.
Lead new-hire onboarding and ongoing training programs.
Conduct performance reviews, identify improvement or advancement needs, and establish development goals.
Facilitate team communication through departmental meetings and pre-shift discussions.
Communicate daily with the Executive Chef or Sous Chef about menus, reservations, large parties, and VIP needs.
Attend hotel meetings and stay informed about promotions, events, and cross-departmental updates.
Evaluate trends and recommend product, service, and operational improvements.
Ensure cleanliness and maintenance of outlet spaces and equipment.
Follow emergency procedures and comply with safety standards.
Maintain grooming, uniform, and service expectations.
Demonstrate regular and reliable attendance and complete mandatory training sessions and meetings.
Perform other duties as assigned.