Director of Outlets

S - 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...Director, Outlet Manager, Executive Chef, Department Manager, Outlet, Management, Retail