Outlet Manager

Loews Hotels•New Orleans, LA

1d•Onsite

About The Position

This position is responsible for assisting the Director of Food and Beverage in the overall management of the respective outlets to include; planning, organizing, directing and coordinating all outlet activities to ensure efficient operation of department, staffing, training, scheduling of employees; that a quality product which exceeds the guests expectations and hotel standards is delivered in a friendly and professional manner. Loews Hotels & Co is rooted in deep heritage in the hotel industry and excellence in service. As one of the only independently owned family hotel companies, we know that hospitality comes from the heart. Loews Hotels & Co owns and operates hotels and resorts across the U.S. and Canada. Located in major city centers and resort destinations, including multiple hotels in partnership with Universal Orlando Resort, Loews Hotels & Co features properties grounded in family heritage and dedicated to delivering unscripted guest moments, all with a locally handcrafted approach. We pride ourselves on the individuality and uniqueness of our offering. Joining Loews Hotels & Co means not just gaining a job, it means becoming a part of a family. A family where Team Member growth and empowerment are part of our DNA and have been for decades. We welcome you to join us. Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Requirements

Associate of Science degree or higher in Hospitality or Food Service management
Thorough knowledge of all matters related to the proper administration of “up-scale” food service operations
Two years management experience in hotel or free standing “quality” food service operation
Certification as ”Food Service Manager” or other as required by State County or Local regulations or ability to obtain such certification
Ability to maintain effective operating and control processes designed to provide maximum operating efficiency while ensuring adherence to established guest satisfaction criteria
Effective management, leadership, organizational and communication skills
Ability to work flexible schedule to include weekends and holidays

Responsibilities

Maintains outlet staffing levels so as to provide for optimal performance
Represents the Director of Food and Beverage in his/her absence
Ensures adherence to departmental and Loews Hotels guidelines, policies and procedures
Responsible for smooth, efficient, cost effective operation of outlets to include labor management, supervision of all aspects of service, inventory control
Personally supervises outlet activities to ensure quality production/delivery of product/service
Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience
Prepares all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines
Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
Communicates daily with Executive Chef or Sous Chef in charge, providing current information on reservations, large parties or VIP’s expected
Interviews, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards
Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy
Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
Coaches, counsels, retrains employees as needed to ensure superior levels of performance
Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel
Attends departmental meetings as required to communicate effectively with all outlet personnel to ensure that they are kept current on pertinent hotel information and activities
Evaluate changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance
Visible and working the floor of the restaurant during peak food service times while maintaining constant communication with the bar and room service
Promotes and applies teamwork skill at all times
Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
Is polite, Friendly, and helpful to guests, management and fellow employees
Attends appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards
Addresses guests by their names at all times
Is friendly, sincere, and professional to make guest(s) feel important