Assistant Outlet Manager

Our urban oasis, situated at the corner of Hollywood and Highland, is your perfect base for moving and shaking, tinseltown-style. Loews Hollywood Hotel offers you movie-star magic and modern upscale amenities. Welcome to Style and Stature in the Hollywood Hills.

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

What We’re Looking For:

This position is responsible for assisting the Food and Beverage Manager in the overall management of the respective outlets to include staffing, training, scheduling employees, planning and coordinating all outlets activities to ensure efficient operation of the department; that a quality product which exceeds the guest expectations and hotel standards is delivered in a friendly and professional manner.

Essential Functions and Responsibilities:

• Oversees employees and operation ensuring organization, cleanliness, proper maintenance and supplies

• Provides floor coverage as needed

• Coordinates with various hotel departments heads, maintaining adequate floor coverage within the outlets to include restaurant, lobby bar, café, restaurant and in-room dining and delegating administrative responsibilities when necessary

• Organizes department through the creation of checklists, seating charts, pars and centralizing information and supplies

• Staffs outlets for staff and management based on the information and needs as presented and defined by the Executive Management

• Plans 30/60/90-day forecast, yearly budget, and employee needs. Promotes within and outside of the hotel to generate sales

• Controls product quality, service quality, general maintenance, discrepant deposits and checks, payroll, and costs towards higher profit, increased customer satisfaction and uniform standards of operation

• Evaluates the various reports supplied by supervisors and submits written observations on forms provided as required

• Directs staff towards the goals of the Loews Corporation as defined by management

• Ensures proper handling of guest checks and payment transactions

• Intercedes and/or fills in for employees should need occur

• Trains or supervises the training of all department employees

• Notifies immediate supervisor promptly and fully of all problems or unusual matters of significance

• Is polite, friendly, and helpful to the guests, management and fellow employees

• Attends all appropriate hotel meetings and training sessions

• Maintains cleanliness and excellent condition of equipment and work area

• Executes emergency procedures in accordance with hotel standards

• Complies with safety regulations and procedures

• Complies with hotel policies and rules

• Recycles whenever possible

• Remains current with hotel information and changes

• Complies with hotel uniform and grooming standards

• Other duties as assigned

Qualifications:

• At least 2 years of supervisory or management experience in high-volume F&B environment

• Experience with training and developing team members in a hospitality setting

• Familiarity with POS systems, inventory management, and budgeting principles

• Thorough knowledge of all matters related to the proper administration of “up-scale” food service operations

• Ability to maintain effective operating and control processes designed to provide maximum operating efficiency while ensuring adherence to established guest satisfaction criteria

• Effective management, leadership, organizational and communication skills

• Ability to work flexible schedule to include weekends and holidays

• Addresses guests by their names at all times

• Is friendly, sincere, professional to make guest feel important