Concessions Kitchen Manager - Ascend Amphitheater

Ryman Hospitality Properties•Nashville, TN

17h

About The Position

As a Kitchen Manager in our iconic venues, you'll oversee back-of-house staff and food preparation for concessions and inhouse catering. You'll work closely with the Manager of Food & Beverage to execute business strategies across operations, budgeting, sales, and culinary excellence. In our fast-paced, live-entertainment venue, you'll lead a team to balance speed, quality, and exceptional service, leveraging your culinary expertise, business acumen, and commitment to teamwork to deliver exceptional guest experiences.

Requirements

High school diploma or equivalent required
3+ years' restaurant culinary experience required
2+ years' supervisory experience required
Effective interpersonal, verbal, and written communication skills
Strong leadership skills with a focus on coaching, development, and clear communication of expectations
Analytical and problem-solving skills with the ability to proactively identify and recommend solutions
Proficient with Microsoft Office applications and fluent with retail POS system functionality
Able to work a flexible schedule, including evenings, weekends, and holidays, to support business needs
Certified Food Safety Manager certification required within 90 days of hire
Valid driver's license with satisfactory driving record required

Nice To Haves

Degree in Hospitality or Culinary preferred
Special event catering experience preferred
Experience with fiscal management and revenue enhancement

Responsibilities

Lead daily culinary operations. Coordinate with the Food & Beverage Manager and events team to produce in-house catering and special event menus.
Manage staffing for concession and event kitchens. Schedule staff to align with labor budgets while ensuring exceptional guest experience. Work with F&B leadership to implement the training program. Manage timekeeping processes for hourly staff.
Train culinary team on proper preparation, cooking, presentation and storage. Provide training in the operation and cleaning of kitchen equipment, ensuring the highest levels of safety and sanitation.
Manage third-party or contract staff within the kitchen, ensuring adherence to company standards or food safety, hygiene, and operations. Provide clear guidance and supervision to maintain workflow, uphold quality, and foster collaboration between in-house and external staff.
Oversee proper maintenance, cleaning, and operation of kitchen, concession areas, and service equipment, ensuring the highest levels of safety, sanitation, and regulatory compliance.
Manage purchasing and inventory for food, beverage and non-food products to meet current menu and volume demands. Process invoices accurately and promptly.
Ensure compliance with inventory policies and procedures, including ordering, receiving, storing, tracking, and documentation. Conduct regular and periodic inventory counts in coordination with accounting.
Ensure exceptional guest service through proactive engagement. Respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests.
Perform all kitchen functions, including food preparation, sanitation, and receiving. Instruct cooks and other workers in the preparation, cooking, and presentation of food. Uphold menu and recipes to standards as defined by culinary leadership and company SOPs.
Model company issued steps of service. Communicate and uphold corporate policies, safety and security procedures, and brand SOPs. Participate in annual company audits.
Perform other duties as assigned.