Director of Outlets

Live! By Loews-Arlington, TX treats guests to an unprecedented upscale experience that blends sports and entertainment with first-class hospitality and superior amenities. Ideally positioned between the new Texas Rangers’ ballpark and Dallas Cowboys’ Stadium, the 302-room hotel boasts an infinity-edge pool, a rooftop terrace and floor-to-ceiling windows that offer sweeping views of the Arlington Entertainment District. 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 Team Member Hotel Rates, other discounts, perks and more 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 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 Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director