| Location | Atlanta, GA |
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:
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.