Outlet Manger

• Guest-Focused Leader:You genuinely care about creating memorable dining experiences andbuildrelationships through warm, professional service.

• Operationally Sharp:You understand labor management, inventory control, forecasting, and how tomaintainefficient, 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,maintaininghigh 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, andmaintaincomposure during peak periods.

Operational Leadership

• Oversee the daily operations of assigned outlets, ensuring smooth, efficient, and cost-effective service.

• Maintain proper staffing levels to ensureoptimalperformance and guest satisfaction.

• Represent the Director of Outlets in their absence.

• Ensure full adherence to departmental policies,Loewsstandards, and service guidelines.

• Work visibly on the floor during peak periods whilemaintainingactive communication with the bar, kitchen, and room service.

Guest Experience

• Interactfrequentlywith 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 whenappropriate.

Financial & Inventory Management

• Oversee labor management, reviewing daily payrollreportsand adjusting staffing according to business levels.

• Prepare storeroom requisitions and ensure costs align with budgeted guidelines.

• Monitor inventory levels andmaintainproper product usage and control.

• Conduct Monthly inventory

• Daily & Weekly Tips Reporting

Team Leadership & Development

• Interview, hire, train, coach, evaluate, and discipline outlet team members perLoewsstandards.

• Lead new hire onboarding and ongoing training programs.

• Conduct performance reviews,identifyneeds for improvement or advancement, andestablishdevelopment goals.

• Facilitate team communication through departmental meetings and pre-shift discussions.

Collaboration & Communication

• Communicate daily with the Executive Chef or Sous Chefregardingmenus, 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

• Ensure cleanliness and maintenance of outlet spaces and equipment.

• Follow emergency procedures andcomply withsafety standards.

• Maintain compliance with grooming, uniform, and service expectations.

• Perform other duties as assigned.

• Associate degree or higher in Hospitality or Food Service Management preferred.

• Two years of management experience in an upscale restaurant or hotel food service operation.

• Thorough knowledge of upscale food & beverage operations, service standards, and administrative requirements.

• Food Service Manager Certification (or ability to obtain based on state/county/local regulations).

• Strong leadership, communication, and organizational skills.

•  Ability tomaintaineffective operating controls to maximize efficiency and guest satisfaction.

• Ability toworka flexible schedule including weekends, evenings, and holidays.

• Professional, friendly demeanor with the ability to engage guests by name whenappropriate.