Outlet Manager

Welcome to New Orleans’ Cultural Crossroads. At Loews New Orleans Hotel, we celebrate Tennessee Williams’ portrayal of our city through our unique offerings and experiences.

About the role

This position is responsible for assisting the Director of Food and Beverage in managing the respective outlets. Key responsibilities include:

• Maintaining outlet staffing levels for optimal performance
• Representing the Director in his/her absence
• Ensuring adherence to departmental and Loews Hotels guidelines, policies, and procedures
• Managing outlet activities to ensure quality production/delivery of product/service
• Interacting with guests frequently to ensure satisfaction and enjoyment of dining experience
• Preparing all department storeroom requisitions and controlling daily labor costs
• Communicating daily with the Executive Chef or Sous Chef regarding reservations, large parties, or VIPs
• Interviewing, training, appraising, coaching, counseling, and disciplining departmental personnel
• Evaluating individual employee performance, setting goals, and establishing training needs
• Coaching, counseling, and retraining employees as needed to ensure superior levels of performance
• Attending all required hotel meetings to stay updated on in-house activities/promotions and upcoming events
• Attending departmental meetings to communicate effectively with all outlet personnel
• Evaluating changes in guest needs, the hotel’s guest mix, and industry competitive sets to recommend appropriate product/service and operational changes
• Supporting the team by promoting teamwork, addressing problems promptly, and maintaining cleanliness and excellent condition of equipment and work area
• Working the floor during peak food service times and communicating with the bar and room service

Qualifications

To succeed in this role, candidates should possess:

• An Associate of Science degree or higher in Hospitality or Food Service management
• A thorough knowledge of all matters related to the proper administration of “up-scale” food service operations
• Two years of management experience in hotel or free-standing “quality” food service operations
• Certification as a “Food Service Manager” or equivalent certification as required by state, county, or local regulations
• Effective management, leadership, organizational, and communication skills
• The ability to work flexible schedules, including weekends and holidays
• The ability to address guests by their names at all times and maintain a friendly, sincere, and professional demeanor