Assistant Food Beverage Manager

About the role

As the F&B Floor Manager at The Hermitage Hotel, you will lead with precision, interpersonal awareness, and an unwavering commitment to luxury service. You are the orchestrator of front-of-house dining operations, setting the tone for impeccable guest experiences, team excellence, and brand-aligned execution within Nashville’s premier culinary destination.

Responsibilities

• Leadership & Floor Presence: Maintain a polished, composed presence on the floor during all meal periods, setting the tone for anticipatory, five-star service; lead by example during opening and closing routines—ensuring floor readiness, team appearance, and atmosphere refinement; serve as the primary point of contact during service—observing flow, managing guest interactions, and stepping in discreetly to guide or recalibrate as needed.
• Guest Experience & Service Elevation: Proactively identify guest preferences (dietary restrictions, special occasions, prior visit notes) and personalize service accordingly; ensure seamless pacing, unobtrusive transitions, and consistent brand-aligned service rituals (name recognition, amenity placement, menu storytelling); handle guest feedback and concerns with empathy, urgency, and discretion—preserving the atmosphere and exceeding expectations.
• Team Leadership & Training: Supervise, coach, and mentor all front-of-house roles including servers, hosts, captains, and sommeliers; conduct daily briefings and service walk-throughs to reinforce standards, guest insights, and floor choreography; foster a culture of continuous refinement—providing on-the-floor feedback, mentorship moments, and post-service reviews; uphold staff readiness in grooming, product knowledge, and guest engagement standards.
• Shift Coordination & Staffing: Build dynamic, cost-conscious schedules that ensure optimal floor coverage while aligning with labor benchmarks; adjust service assignments in real time based on guest flow, VIP arrivals, and operational changes; lead alignment meetings with kitchen, beverage, and concierge teams to ensure cohesive service execution.
• Operational Performance & Cost Controls: Monitor and report on shift-level revenue, labor costs, and service performance metrics; collaborate with the Executive Chef and Purchasing team on forecasting, product optimization, and waste control; assist in budget adherence through efficient floor management, upsell strategies, and waste minimization.
• Quality Assurance & Service Standards: Conduct pre- and post-service inspections for table settings, team uniforms, venue ambiance, and POS accuracy; uphold standards for presentation, hygiene, and brand-level detail—ensuring readiness at every touchpoint; audit service rituals regularly and implement refinements to maintain elevated guest impact.
• Crisis Management & Resolution: Respond swiftly and calmly to real-time service disruptions, escalations, or last-minute operational changes; navigate high-pressure or VIP scenarios without visible stress—always prioritizing guest comfort and discretion.
• Cross-Functional Collaboration: Partner seamlessly with culinary, events, concierge, and guest relations to choreograph special moments—from custom wine pairings to celebratory desserts; integrate service timing with back-of-house logistics and guest journey mapping to ensure holistic luxury experiences; contribute to new initiatives, service concepts, and brand storytelling through collaborative innovation.

Qualifications

• Required Experience & Certifications:
  • 5+ years progressive leadership in fine dining or luxury hospitality (minimum 3 years in a management role at a 5-star or Michelin-level property preferred).
  • Degree or certification in Hospitality, Culinary Arts, or Food & Beverage Management.
  • Advanced knowledge of wine and beverage service, formal tableside techniques, and pacing flows.
  • Demonstrated success in managing P&L metrics, labor forecasts, guest service KPIs, and floor operations.
  • Certified in Alcohol Service (TIPS/ServSafe) and basic First Aid; able to pass background and compliance checks.
  • Must be 18+ with full availability for evenings, weekends, holidays, and high-demand periods.
• Soft Skills & Leadership Competencies:
  • Composed Leadership: Calm, confident presence in dynamic and high-pressure settings.
  • Service Intuition: Ability to read subtle guest cues and adjust service for maximum delight.
  • Mentorship & Inspiration: Invested in team development through coaching, calibration, and modeling excellence.
  • Luxury Detail Orientation: Relentless attention to timing, presentation, and five-star service nuances.
  • Strategic Thinking: Uses shift data and guest feedback to inform staffing, pacing, and improvement plans.
  • Cross-Cultural Poise: Adapts tone and communication style to diverse cultural and multilingual audiences.
  • Innovation Culture: Encourages thoughtful service enhancements and storytelling-driven guest touchpoints.
• Preferred Qualifications:
  • Multilingual (Spanish, French, Mandarin, Arabic) for international guest engagement.
  • Experience in historic or culturally significant luxury hotel settings.
  • Certifications in Sommelier service, Butler-style service, or Advanced Luxury Dining techniques.
  • Prior leadership in Michelin-starred or Forbes 5-Star service environments.
  • Portfolio, training video, or demo reel showcasing service choreography or elevated team coaching methods.

Benefits

• Health & Wellness: Affordable health, dental, and vision insurance, with options to extend coverage to spouses, children, or domestic partners.
• Financial Security: Company-provided life insurance and a 401(k) plan with a 3% annual match.
• Work-Life Balance: Paid time off starting at 15 days per year after initial 90 day probationary period, increasing with tenure up to 30 days per year.
• Employee Support: Access to mental and behavioral health services, telehealth consultations, and an employee assistance program.
• Additional Perks: Complimentary meals in the employee cafeteria, subsidized on-site parking, and generous discounts at our retail and restaurant outlets.
• Professional Development: Ongoing education support, including industry training.
• Exclusive Rates: Special hotel rates for employees and discounted rates for friends and family.

Schedule

• Must be available for weekends/holidays.
• Morning/day/night shifts; shift length 8(+) hours.
• Full-time range up to 32–40(+) hours per week.
• In-person role.

Pay

Starting annual salary $70,000; paid biweekly.