Director of Outlets

Loews Hotels, LLC.; Atlanta (GA); On-site; USD 150,000 - 210,000; Full time

Benefits offered by this job

Competitive health benefits

Tuition reimbursement

Pet insurance

Team member hotel rates

Uniforms provided with dry cleaning

On-site garage parking

Discounted MARTA transit pass

Complimentary meals in team cafe

Job summary

Loews Atlanta Hotel is seeking a Director of Outlets to lead multiple high‑volume food and beverage operations with a focus on exceptional guest service and financial performance. You will balance hands‑on operations with long‑term strategic planning, talent development, and growth initiatives across outlets.

You will coach leaders, drive menu innovation, manage inventory and costs, and collaborate with Culinary, Purchasing and hotel leadership to elevate the guest experience while upholding

Qualifications

• Progressive management experience in a large, upscale, high-volume hotel environment.
• Leadership experience at the Director level or equivalent.
• Knowledge of food and beverage planning, production, presentation, service, financial controls, and operational management.
• Ability to develop innovative menus and beverage programs that complement outlet concepts.
• Strong knowledge of inventory control, forecasting, labor management, and revenue-driving initiatives.
• Ability to coach, motivate, and develop managers and supervisors.

Responsibilities

• Lead all food and beverage outlet operations, ensuring adherence to Loews standards and service expectations.
• Partner with outlet leaders to establish staffing plans and performance objectives.
• Hire, train, coach, and develop F&B management team while supporting succession planning.
• Monitor guest satisfaction and operational performance, implementing improvements.
• Oversee inventory controls, menu pricing, forecasting, and purchasing practices.
• Collaborate with Executive Chef and Purchasing Manager to develop menus and achieve goals.
• Communicate with department leaders and participate in hotel meetings for alignment.
• Ensure safety, sanitation, and security procedures are followed; maintain teamwork and professionalism.

Skills

Strategic operator

Inspirational leader

Guest experience

Business-minded

Collaborative partner

Effective communicator

Adaptable and decisive

Education

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

Job description

Loews Atlanta Hotel places team members in vibrant Midtown, steps from MARTA and major attractions. The hotel features 414 guestrooms, 40,000+ square feet of event space, Exhale Spa & Fitness Center, and a signature steakhouse and sushi restaurant in a sleek 26-story tower.

Who We Are

Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here

you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

What We Offer

• Competitive health & wellness benefits, 401(k) & company match
• Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement
• Training & Development opportunities, career growth
• Tuition Reimbursement
• Pet Insurance
• Team Member Hotel Rates, other discounts, perks and more
• Uniforms provided with complimentary dry cleaning
• Discounted dry cleaning for non-uniformed Team Members
• On-site discounted garage parking
• Discounted MARTA transit pass program
• Complimentary meals in Team Member Cafe while working
• Benefits are subject to eligibility and may vary by position

What We're Looking For

A strategic and results-driven Director of Outlets who can lead multiple food and beverage operations while maintaining exceptional guest service, operational excellence, and financial performance. We're looking for a hospitality leader who can balance hands-on operational oversight with long-term planning, talent development, and business growth. This role is responsible for ensuring all F&B outlet operations consistently meet Loews standards while fostering a culture of teamwork, accountability, and service excellence.

Who You Are

• Strategic Operator: You understand how to balance guest satisfaction, team engagement, operational efficiency, and financial performance across multiple outlets.
• Inspirational Leader: You develop, coach, and motivate leaders, creating a high-performing team focused on service excellence and professional growth.
• Guest Experience Champion: You are committed to delivering memorable experiences and ensuring all outlets consistently exceed guest expectations.
• Business-Minded Professional: You understand inventory management, menu engineering, forecasting, cost controls, labor management, and revenue optimization.
• Collaborative Partner: You effectively partner with Culinary, Purchasing, Hotel Operations, and other departments to achieve organizational goals.
• Effective Communicator: You maintain clear, proactive communication and ensure teams remain informed, engaged, and aligned with hotel objectives.
• Adaptable and Decisive: You remain composed under pressure, make informed decisions quickly, and lead teams effectively through changing business conditions.

What You'll Do

• 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

Your Qualifications Include

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