Parton's Live Manager [YR]

SongTeller Hotel • Nashville, TN

3d • Onsite

About The Position

Herschend is seeking a Listening Room Restaurant Manager to lead restaurant operations for Parton’s Live, a 114-seat listening room on the second floor of Dolly Parton’s SongTeller Hotel in downtown Nashville. The manager will help lead pre-opening efforts for the hotel, which features 245 rooms, two food-and-beverage entertainment venues, a market, and Dolly Parton’s Museum.

The position is responsible for consistent delivery of the brand experience and achievement of financial targets and business KPIs for the assigned food-and-beverage outlet. The manager oversees front-of-house operations, including full-service dining, bar operations, and catering events. Success in the role requires driving results while embodying Herschend’s Heartspitality® culture, demonstrating food-and-beverage expertise, and sharing that knowledge to support Hosts’ growth and learning. Genuine enthusiasm for storytelling through music is important to the venue’s concept.

The manager directs and organizes daily outlet operations in conjunction with leadership, ensuring brand standards, safe and high-quality food and beverage, and budgeted revenue, cost, and profit goals. The role also oversees administrative and planning needs, financial reviews and action plans, cost controls, staffing and scheduling, training, performance standards, and guest satisfaction. The manager coaches and holds direct reports accountable, supports leadership development, partners with talent acquisition, and works with Finance, Accounting, and IT on operational issues.

The position requires at least three years of food-and-beverage management experience and three years of management experience overseeing at least two direct reports. Extensive restaurant, bar, banquet, catering, in-room dining, room service, and kitchen management experience is required. An associate’s degree, equivalent certification, or equivalent on-the-job experience is required. The manager must be able to obtain required licenses and certifications, pass a post-offer background check, and obtain a Tennessee driver’s license. The schedule may include overtime, evenings, weekends, and holidays, and the role has physical demands.

Requirements

• At least 3 years of direct job-related experience in a food-and-beverage management capacity.
• At least 3 years of management experience overseeing at least 2 direct reports.
• Extensive experience in restaurant, bar, banquet, catering, in-room dining, room service, and kitchen management.
• Associate’s degree or equivalent certification, or equivalent on-the-job experience.
• Knowledge and experience with forecasting, budgeting, scheduling, labor management, and purchasing to maximize productivity.
• Ability to obtain government-required licenses or certifications, including applicable Tennessee ABC card, TIPS, ServSafe, CPR/First Aid, or food-handler permits required where employed.
• Ability to successfully pass a post-employment-offer background check.
• Ability to obtain a Tennessee driver’s license.
• Strong computer skills and working knowledge of common industry software, including POS, Micros/Simphony, Outlook, Office, Excel, and Word.
• Ability to prioritize and complete work assignments in a timely manner.
• Ability to maintain strict confidentiality and sound judgment regarding privileged information.
• Professional appearance and good personal hygiene.
• Dependable attendance and flexibility with assigned schedules, including required overtime, evenings, weekends, and holidays.
• Sensitivity to guest needs and willingness to act within company guidelines to meet them.
• Ability to perform duties in a way that creates a safe and secure environment for Hosts and guests.
• Flexibility to handle frequent changes in priorities.
• Ability to meet the physical demands of the job.

Nice To Haves

• Experience managing a live music venue.
• A proven track record of advancement to higher levels of management.
• Hospitality or entertainment industry experience.
• Familiarity with audio/visual equipment and basic sound system operations.

Responsibilities

• Direct and organize daily food-and-beverage outlet operations with leadership, maintaining brand standards and safe, high-quality products while achieving budgeted revenue, cost, and profit goals.
• Create a positive work environment and strong Host engagement and job satisfaction using company Lead with Love principles.
• Maintain the restaurant’s concept and brand identity through its products and service offerings.
• Deliver high levels of customer service, exceed brand standards and guest expectations, and support guest loyalty, repeat business, referrals, and revenue.
• Assist with food-and-beverage safety efforts and ensure compliance with company, industry, state, and federal safety requirements, including training, inspections, audits, and record keeping.
• Oversee administrative needs and daily operating plans for the Food and Beverage Department.
• Serve as a subject matter expert for point-of-sale and scheduling/payroll software.
• Apply proficiency in P&L management, business planning, capital projects, budgeting, and forecasting.
• Review period profit-and-loss statements, participate in strategic financial reviews, and prepare and execute improvement action plans as needed.
• Ensure period-end activities for areas of responsibility are completed accurately.
• Develop and execute plans to address business shortfalls.
• Assign and delegate responsibility and authority to supervisors and other Hosts, and hold direct reports accountable for results.
• Plan and execute training so Hosts are equipped to perform their responsibilities.
• Establish and communicate performance standards, monitor results, and ensure expectations are met.
• Develop team leadership capability by coaching, inspiring, empowering, providing feedback, and supporting accountability, company goals, and career objectives.
• Partner with talent acquisition on recruiting, interviewing, and hiring for areas of responsibility.
• Control food, beverage, and labor costs across areas of responsibility.
• Stay familiar with current food-and-beverage industry trends.
• Develop, implement, and monitor department schedules to meet customer demand and productivity goals.
• Work with Finance, Accounting, and IT leadership to resolve payroll, cash handling, payables, billing, and point-of-sale issues.
• Lead regular department meetings to review service and quality performance, future plans, and guest and employee relations matters.
• Resolve guest concerns to ensure satisfaction.
• Deliver positive discipline fairly and consistently.
• Build and maintain relationships with Hosts, guests, local community members, industry peers, and vendors.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree