Outlet Manager

Virgin Hotels Central Services LLC•Nashville, TN

About The Position

The Outlet Manager leads the food and beverage outlets and their teams to create memorable dining and guest experiences. The outlets operate across all meal periods and offer late-night drinks, serving as a welcoming culinary hub for locals and visitors. This is a hands-on role that requires a strong floor presence, active guest interaction, and close coordination with teammates, managers, the kitchen, and other hotel departments. The manager builds and develops a talented team through structured onboarding and ongoing training, communicates expectations and operational updates, handles guest concerns and recovery, and maintains consistent service standards. The position also balances staffing and business needs, manages schedules and operational tasks, monitors inventory and waste, and follows human resources, safety, health, and liquor-law procedures.

Requirements

Current, legal, and unrestricted ability to work in the United States.
Associate or bachelor's degree.
Currently valid Food Handler Card and TIPS certification, with at least six months of validity remaining.
Ability to build excellent working relationships and collaborate across departments, particularly food and beverage and sales and marketing.
Ability to resolve conflicts promptly and effectively.
Strong communication and presentation skills with all levels of management.
Ability to think creatively, anticipate needs, adapt to changing priorities, and manage multiple project aspects at once.
Enthusiasm, passion, and the ability to motivate others.
Leadership behavior consistent with Virgin Hotels Core Values: fun, innovative, original, personable, and committed to high-quality customer service.

Nice To Haves

Three to five years of experience in hotel management at a full-service restaurant or lounge.

Responsibilities

Build, train, and develop the outlet team through onboarding, initial training, and ongoing daily, weekly, and monthly learning.
Monitor information from senior management, hotel departments, and culinary teams and communicate relevant updates consistently to teammates.
Coordinate guest requests and needs with the kitchen and other involved departments, and manage service issues and guest recovery.
Maintain a visible presence on the floor, interact with guests, confirm and communicate guest profiles, and actively resolve guest issues.
Lead and motivate the team, keep teammates focused on service standards, and communicate clear expectations each shift.
Balance guest, team, and business needs while adapting to changing business levels, gatherings, and last-minute events.
Prepare schedules, adjust staffing as needed, and support revenue through competitions and other initiatives.
Check opening, running, and closing duties; monitor uniform and grooming standards; and ensure Virgin standards and protocols are followed.
Hold per-shift team meetings and post-shift recaps covering guest expectations, menu changes, special events, and business updates.
Coordinate with the kitchen, other outlets, and front desk about food issues, VIPs, reservations, and changes in business levels.
Monitor inventory, profit-and-loss considerations, product and supply waste, china, glassware, and equipment.
Complete human resources tasks and follow hiring and disciplinary procedures established by the people department.
Ensure new teammates receive required tools, uniforms, and supplies, are entered into the time and attendance system, and complete training sit-downs and exams on schedule.
Maintain valid TIPS certification and Food Handler Card documentation on file.
Follow safety and health department procedures and applicable state and federal liquor laws.