Luxury Hotel Property | F&B Floor Manager

GDC•Nashville, TN

1d•Onsite

About The Position

An iconic, historic luxury hotel located in the heart of Nashville, renowned for its timeless elegance, architectural grandeur, and legacy of refined Southern hospitality. The property blends classic Beaux-Arts design with modern luxury, offering an intimate, high-touch guest experience that attracts discerning travelers, dignitaries, and cultural enthusiasts. Known for exceptional service standards, curated dining experiences, and a deep connection to the city’s music, arts, and political history, the hotel stands as a landmark destination that balances tradition, sophistication, and contemporary comfort. The Food & Beverage Floor Manager is a key leader within the hotel’s management team, responsible for overseeing all dining operations, including restaurants, bars, in-room dining, and banquet service. This role ensures the highest standards of service, quality, and presentation while driving financial performance, operational efficiency, and team engagement. The ideal candidate is a polished, hands-on leader who brings a passion for hospitality, strong attention to detail, and a genuine commitment to creating exceptional guest experiences. They lead by example, cultivate a culture of excellence, and ensure every touchpoint reflects the property’s luxury standards.

Requirements

Polished, hands-on leader
Passion for hospitality
Strong attention to detail
Genuine commitment to creating exceptional guest experiences
Ability to lead by example
Ability to cultivate a culture of excellence
Ability to ensure every touchpoint reflects the property’s luxury standards

Responsibilities

Provide strategic oversight and hands-on leadership across all food and beverage outlets, ensuring exceptional service and seamless operations.
Maintain a strong floor presence, actively engaging with guests and supporting team members to uphold elevated service standards.
Develop, implement, and monitor departmental budgets, forecasts, and performance metrics to drive profitability and efficiency.
Partner closely with the Executive Chef and senior leadership to curate and execute innovative, high-quality dining experiences.
Lead recruitment, training, and development of team members, fostering a culture of accountability, professionalism, and service excellence.
Analyze guest feedback, financial reports, and operational data to identify opportunities for continuous improvement.
Ensure consistency in food quality, beverage programs, service execution, and overall presentation across all outlets.
Oversee inventory management, cost controls, and vendor relationships to maintain optimal product quality and margins.
Ensure full compliance with all health, safety, sanitation, and alcohol service regulations.
Act as a steward of the hotel’s service culture, setting the tone for elevated hospitality and memorable guest experiences.