Director of Outlets

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 match
• •Paid Sick Days, Vacation, Holidays & Paid Bereavement
• •401(k) retirement plans with company matching
• •Pet Insurance and Paid Pet Bereavement
• •Free onsite parking and 50% off monthly bus passes
• •Complimentary meals in Team Member Café while working
• •Community volunteer opportunities
• •Training & Development opportunities, career growth
• •Tuition reimbursement
• •Team Member Hotel discounts, other perks & more!
• •Benefits are subject to eligibility and may vary by position

Job Specifics

• •Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division
• •Approves all policies and procedures developed by the respective managers for the operation of the food and beverage outlets
• •Interviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standards
• •Follows New Hire Training an on-going Star Service Competency 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 personnel as needed in order to ensure superior levels of performance
• •Management, inventory control, pricing of all food and beverage menus
• •Communicates daily with outlet managers and assistants to obtain/provide current information regarding daily activities/functions and upcoming events
• •Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events
• •Conducts departmental meetings as required to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities
• •Works 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 situations
• •Ensures security and proper use and control of operating supplies and equipment for all Food and Beverage departments
• •Works with Executive Chef, and outlet managers to improve existing menu’s and develop new menu’s as the need arises in accordance with hotel standards
• •Interviews, trains, praises, coaches, counsels, and disciplines according to Loews Hotels standards
• •Executes emergency procedures in accordance with hotel standards
• •Notifies appropriate individuals of any problems or unusual matters of significance
• •Attends all appropriate hotel meetings and training sessions
• •Is polite, friendly, and helpful to guests, employees, and management
• •Promotes and applies teamwork skills at all times
• •Complies with all hotel standards, policies, and rules
• •Complies with safety regulations and procedures
• •Remains current on hotel information and changes

Qualifications

• •Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control
• •Ability to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functions
• •Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria
• •Effective management, leadership, organizational and communication skills
• •Ability to work flexible schedule to include weekends and holidays
• •Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management, preferred
• •Three to five years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, prior Director experience preferred
• •Ability to posses valid TABC permit