Food & Beverage Outlets Manager

UCF Hotel Venture

Atlanta (GA)

In loco

USD 70.000 - 90.000

Tempo pieno

3 giorni fa

Candidati tra i primi

Una candidatura completa in un minuto

Curriculum e lettera di presentazione personalizzati, pronti da inviare.

Supera i filtri ATS

Vantaggi offerti da questo lavoro

Health benefits

401(k) & company match

Paid Sick Days

Paid Vacation & Holidays

Tuition Reimbursement

Pet Insurance

Team Member hotel rates

Uniforms with dry cleaning

On-site parking

Discounted MARTA transit pass

Complimentary meals

Descrizione del lavoro

Loews Atlanta Hotel in Midtown seeks a dynamic Food & Beverage Outlets Manager to lead daily restaurant operations with consistency and guest focus. You will balance floor leadership with cost control, staffing, and team development to deliver an elevated dining experience.

You’ll collaborate with culinary, banquets, bar, and hotel departments, coach and develop staff, and ensure service standards align with Loews’ values.

Competenze

Dynamic and service-driven leadership.
Guest-focused approach with strong guest relations skills.
Experience leading dining operations, staffing, and cost controls.
Excellent communication and teamwork across departments.

Mansioni

Oversee daily outlet operations to ensure smooth, cost-efficient service.
Maintain appropriate staffing levels for peak and off-peak periods.
Represent the Director of Food & Beverage in their absence and uphold Loews standards.
Monitor inventory, costs, and adherence to policies and service guidelines.
Lead onboarding, training, evaluations, and development of outlet team members.
Collaborate daily with ExecutiveChef/Sous Chef on menus, reservations, and VIP needs.
Ensure cleanliness and maintenance of outlet spaces and equipment; follow safety procedures.

Conoscenze

Guest-focused leadership

Operationally sharp

Hands-on management

Team development

Excellent communication

Calm under pressure

Descrizione del lavoro

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
T eam 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 Café while working
Benefits are subject to eligibility and may vary by position

What We're Looking For

A dynamic and service-driven Food & Beverage Outlets Manager who can lead daily restaurant operations with consistency, professionalism, and a commitment to guest satisfaction. We're looking for someone who can balance floor leadership with operational strategy-overseeing staffing, service standards, cost control, and team development to ensure a seamless and elevated dining experience.

Who You Are

Guest-Focused Leader: You genuinely care about creating memorable dining experiences and build relationships through warm, professional service.
Operationally Sharp : You understand labor management, inventory control, forecasting, and how to maintain efficient, high-quality service operations.
Hands-On Manager : You lead by example, stay visible on the floor, and support your team in delivering exceptional service.
Team Developer : You coach, train, and motivate team members to achieve their potential, maintaining high morale and performance.
Excellent Communicator: You work well with Culinary, Banquets, Bar leadership, and other hotel departments to ensure smooth operations.
Calm Under Pressure : You make smart decisions quickly, adapt to changing business needs, and maintain composure during peak periods.

What You'll Do

Operational Leadership

Oversee the daily operations of assigned outlets, ensuring smooth, efficient, and cost-effective service.
Maintain proper staffing levels to ensure optimal performance and guest satisfaction.
Represent the Director of Food & Beverage in their absence.
Ensure full adherence to departmental policies, Loews standards, and service guidelines.
Work visibly on the floor during peak periods while maintaining active communication with the bar, kitchen, and room service.

Guest Experience

Interact frequently with guests to ensure satisfaction with their dining experience.
Address concerns promptly and professionally, ensuring issues are resolved effectively.
Maintain a welcoming environment and encourage team members to use guest names when appropriate.

Financial & Inventory Management

Oversee labor management, reviewing daily payroll reports and adjusting staffing according to business levels.
Prepare storeroom requisitions and ensure costs align with budgeted guidelines.
Monitor inventory levels and maintain proper product usage and control.

Team Leadership & Development

Interview, hire, train, coach, evaluate, and discipline outlet team members per Loews standards.
Lead new hire onboarding and ongoing training programs.
Conduct performance reviews, identify needs for improvement or advancement, and establish development goals.
Facilitate team communication through departmental meetings and pre-shift discussions.

Collaboration & Communication

Communicate daily with the Executive Chef or Sous Chef regarding menus, reservations, large parties, and VIP needs.
Attend required hotel meetings to stay informed on promotions, events, and cross-departmental updates.
Evaluate trends and make recommendations for product, service, and operational improvements.

Additional Responsibilities