Assistant Restaurant Manager

Homma Talent•Nashville, TN

9h•$75,000•Onsite

About The Position

The Hotel is the new social hub of downtown Nashville’s SoBro neighborhood, just steps from music, sports and entertainment. Feel the rhythm of our vibrant restaurants and event spaces, and the harmony of our Spa and rooftop pool – celebrating nature with views of the Cumberland River and Riverfront Park. We are looking for a Restaurant Manager that oversees the daily operations of the hotel’s main restaurant, ensuring exceptional guest experiences and seamless, elevated service. This role leads the restaurant team in upholding the hotel's service standards while driving operational efficiency, team development, and revenue performance. The Restaurant Manager also supports additional food and beverage outlets as needed to maintain consistency and excellence across the property.

Requirements

A degree in Hospitality or Restaurant Management, or equivalent work experience.
At least 3 years of experience in food and beverage management, with experience in outdoor or pool operations preferred.
Strong communication skills with the ability to read, write, and speak English effectively.
Proven leadership skills with experience supervising teams of 10+ employees.
Ability to thrive in a fast‑paced, luxury hospitality environment with a focus on service excellence.
Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer.

Nice To Haves

Experience in outdoor or pool operations preferred.

Responsibilities

Lead daily operations of the main restaurant, including service flow, staffing, scheduling, inventory management, and overall outlet readiness.
Maintain a strong presence on the restaurant floor, engaging with guests, resolving service concerns, and fostering memorable, personalized dining experiences in alignment with the Hotel's standards.
Recruit, train, and develop restaurant staff; conduct performance evaluations and provide ongoing coaching to ensure a motivated and service‑focused team.
Monitor financial performance, assist with budgeting, support revenue initiatives, and maximize seating and upselling opportunities.
Ensure all health, safety, sanitation, and brand standards are consistently met through ongoing inspections and operational audits.
Collaborate with leaders from other F&B outlets and hotel departments to ensure smooth operations during peak business periods, special events, and high‑demand shifts.
Participate in departmental meetings, providing insight and recommendations for operational enhancements and service innovation.
Assist with planning and coordination of special events, private dining experiences, and seasonal promotions.
Complete administrative responsibilities including reporting, labor management, and inventory controls.