Head of Hospitality & Food Services

Loews Atlanta Hotel places team members in vibrant Midtown, steps from MARTA and major attractions. The hotel features 414 guestrooms, 40,000+ square feet of event space, Exhale Spa & Fitness Center, and a signature steakhouse and sushi restaurant in a sleek 26-story tower.
Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.
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.
Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement
Training & Development opportunities, career growth
Tuition Reimbursement
Team Member Hotel Rates, other discounts, perks and more
On-site discounted garage parking
A dynamic and service-driven Outlet Manager who can lead daily restaurant operations with consistency, professionalism, and a commitment to guest satisfaction. We're looking for someone who can balance floor leadership with operational strategy-overseeing staffing, service standards, cost control, and team development to ensure a seamless and elevated dining experience.
Guest-Focused Leader: You genuinely care about creating memorable dining experiences and build relationships through warm, professional service.
Operationally Sharp : You understand labor management, inventory control, forecasting, and how to maintain efficient, 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, maintaining high morale and performance.
Excellent Communicator: You work well with Culinary, Banquets, Bar leadership, and other hotel departments to ensure smooth operations.
Oversee the daily operations of assigned outlets, ensuring smooth, efficient, and cost-effective service.
Maintain proper staffing levels to ensure optimal performance and guest satisfaction.
Represent the Director of Food & Beverage in their absence.
Ensure full adherence to departmental policies, Loews standards, and service guidelines.
Work visibly on the floor during peak periods while maintaining active communication with the bar, kitchen, and room service.
Financial & Inventory Management

Oversee labor management, reviewing daily payroll reports and adjusting staffing according to business levels.
Monitor inventory levels and maintain proper product usage and control.
Lead new hire onboarding and ongoing training programs.
Conduct performance reviews, identify needs for improvement or advancement, and establish development goals.
Facilitate team communication through departmental meetings and pre-shift discussions.
Communicate daily with the Executive Chef or Sous Chef regarding menus, 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.
Ensure cleanliness and maintenance of outlet spaces and equipment.
Maintain compliance with grooming, uniform, and service expectations.
Attend/complete all mandatory training sessions and meetings.
Ability to perform extended periods of walking, standing, and movement throughout multiple dining and service areas as part of daily operational oversight.
Ability to lift, carry, push, or pull items commonly used in food and beverage operations (generally up to 50 pounds, with or without assistance or equipment) to support service and operational needs.
Ability to bend, reach, navigate busy environments, and respond quickly to operational demands in a fast‑paced hospitality setting.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.
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).
Ability to work a flexible schedule including weekends, evenings, and holidays.