Director of Outlets

Loews Hotels & Co; Nashville (TN); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Health benefits

401(k) with company match

Paid sick days, vacation, holidays

Pet insurance & pet bereavement

Free onsite parking

Team member meals

Tuition reimbursement

Employee discounts

Job summary

Loews Nashville Hotel seeks a dynamic Food & Beverage leader to oversee staffing, training, and policy execution across all F&B outlets. You will partner with the Executive Chef and outlet managers to optimize menus, inventory, and guest service excellence in a high-volume hotel setting in Nashville.

The role requires strong management and communication skills, with experience in large upscale environments and a focus on team development and guest satisfaction.

Qualifications

• Three to five years of progressive management experience in large, upscale, high-volume, multi-outlet hotel environment.
• Director-level experience preferred.
• Bachelor’s degree in Food Service Management, Culinary Arts, or Hospitality Management preferred.

Responsibilities

• Establish staffing requirements for all departments within the Food and Beverage Division.
• Interview, hire, train, coach, and discipline F&B staff per Loews standards.
• Ensure adherence to Loews policies, safety regulations, and guest service criteria.
• Collaborate with Executive Chef and managers to develop menus and par levels.
• Conduct departmental meetings and communicate hotel information to managers.

Skills

Leadership

Communication

Operations management

Inventory control

Staff training

Education

Bachelor’s degree in Food Service/Hospitality

Tools

TABC permit

Job description

Recognized as a Tennessean Top Workplace, Loews Nashville Hotel offers careers in a newly renovated luxury setting where iconic legacy meets modern elegance and Nashville soul. Located on West End, team members support 341 upscale rooms, two dining venues, and 24,000 sq. ft. of premier event space.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) retirement plans with company matchPaid Sick Days, Vacation, Holidays & Paid Bereavement401(k) retirement plans with company matchingPet Insurance and Paid Pet BereavementFree onsite parking and 50% off monthly bus passesComplimentary meals in Team Member Café while workingCommunity volunteer opportunitiesTraining & Development opportunities, career growthTuition reimbursementTeam Member Hotel discounts, other perks & more!Benefits are subject to eligibility and may vary by positionJob SpecificsWorks with department managers to establish staffing requirements for all departments within the Food and Beverage DivisionApproves all policies and procedures developed by the respective managers for the operation of the food and beverage outletsInterviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standardsFollows New Hire Training an on-going Star Service Competency in accordance with hotel policyEvaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve sameCoaches, counsels, retrains personnel as needed in order to ensure superior levels of performanceManagement, inventory control, pricing of all food and beverage menusCommunicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming eventsAttends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming eventsConducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activitiesWorks with Purchasing Manager, Executive Chef and outlet managers to establish appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situationsEnsures security and proper use and control of operating supplies and equipment for all Food and Beverage departmentsWorks with Executive Chef, and outlet managers to improve existing menu's and develop new menu's as the need arises in accordance with hotel standardsInterviews, trains, praises, coaches, counsels, and disciplines according to Loews Hotels standardsExecutes emergency procedures in accordance with hotel standardsNotifies appropriate individuals of any problems or unusual matters of significanceAttends all appropriate hotel meetings and training sessionsIs polite, friendly, and helpful to guests, employees, and managementPromotes and applies teamwork skills at all timesComplies with all hotel standards, policies, and rulesComplies with safety regulations and proceduresRemains current on hotel information and changesQualificationsThorough knowledge of all aspects of food and beverage planning, production, presentation/service, controlAbility to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functionsAbility to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteriaEffective management, leadership, organizational and communication skillsAbility to work flexible schedule to include weekends and holidaysBachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management, preferredThree to five years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, prior Director experience preferredAbility to posses valid TABC permitLoews Hotels & Co is an Equal Opportunity Employer committed to a diverse work culture. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, gender, national origin, or protected veteran status and will not be discriminated against on the basis of disability. If you would like to request a reasonable accommodation to submit an application or participate in the hiring process please contact our Human Resources team.