Outlet General Manager

Job Description

JOB DESCRIPTION

Position: Outlet General Manager
Classification: Exempt

Department: Food & Beverage
Reports To: Director of Food & Beverage

Welcome to Conrad Nashville. We offer luxurious accommodations and exceptional service in the ever-evolving Nashville hospitality industry. Join our dynamic team, learn and grow in a culture of collaboration. Our priority is your well-being, which is why we offer competitive compensation packages, healthcare insurance, 401k plans, and team member discounts. Living and working in Nashville provides access to diverse cultural attractions, entertainment venues and culinary experiences. At Conrad Nashville, you can make a positive impact and be part of a world-class hospitality brand. Join us and discover all that we have to offer.

Job Summary

The Outlet General Manager provides strategic and operational leadership for all restaurant and lounge outlets including Blue Aster, Thistle & Rye, Pool Deck, and Mini Bar operations. This role is responsible for ensuring exceptional guest experiences, maintaining luxury service standards, driving financial performance, and developing high-performing teams across all outlets.

The Outlet General Manager partners closely with the Director of Food & Beverage and Assistant Director of Food & Beverage to oversee daily operations, implement operational strategies, support culinary collaboration, and ensure consistent service excellence. The role may also provide operational support to banquet functions when required, while banquet leadership and oversight remain under the Banquets department.

Essential Functions:

• Provide leadership and operational oversight across all food and beverage outlets including Blue Aster, Thistle & Rye, Pool Deck, and Mini Bar operations
• Ensure all outlets consistently deliver luxury-level service standards and exceptional guest experiences
• Support the Director of Food & Beverage in achieving financial goals including revenue growth, cost control, and operational efficiency
• Lead, coach, and develop outlet management and service teams while promoting a culture of accountability, professionalism, and hospitality excellence
• Collaborate with the culinary team to ensure menu execution, quality standards, and service delivery meet brand expectations
• Oversee staffing, scheduling, training, and performance management across all outlets
• Monitor guest feedback and proactively address service opportunities to enhance guest satisfaction and loyalty
• Ensure compliance with all company policies, operational standards, and service procedures
• Support marketing initiatives, promotional programming, and revenue-driving opportunities across outlets
• Maintain strong operational controls including inventory management, ordering procedures, and expense management
• Participate in hiring, onboarding, training, and development of team members and outlet leaders
• Conduct performance evaluations and provide ongoing coaching and development for team members
• Foster a positive and inclusive work environment that promotes teamwork, respect, and engagement
• Represent the outlets and hotel within the community to support business growth and maintain a strong brand reputation

• Provide operational support to banquet events as needed to ensure seamless guest experiences
• Perform additional duties as assigned to support the success of the Food & Beverage division

Skills:

• Strong leadership abilities, sound judgment, and knowledge of operations
• Experience working in a chef-centric concept; high volume but intimate atmosphere ideal
• Excellent customer service skills and experience working with diverse VIP and regular clientele
• Ability to multi-task and perform calmly in a fast-paced environment
• Strong attention to detail, efficient, reliable, organized, amicable, personable
• Experience in training, mentoring, and educating team members
• Familiarity with analysis of restaurant financials and taking direct action to produce positive results
• Knowledge of inventory management, ordering, and staff scheduling
• Excellent interpersonal skills to communicate with management, executive team, and employees
• A strong working knowledge of POS systems, restaurant software and platforms, and Microsoft Excel
• Exceptional verbal and written communication skills including proper grammar and email etiquette
• Ability to work in a fast-moving environment and maintain physical and mental stamina while dealing effectively with guests, management, team members, and external contacts
• Aptitude for both collaborative and solo work while accepting direction and practicing excellent time management skills
• Capability to address challenging situations with guests and team members using the utmost tact and professionalism

Health, Safety, & Hygiene:

Be fully conversant with current Health, Safety & Hygiene legislation affecting food preparation, production and service areas and to ensure that the laid down requirements are met.

Work with the Chief Steward and Director of Food and Beverage to ensure that the Stewarding Department works effectively to meet the above in line with business, as laid down by State & City Code.

Ensure that all employees are periodically trained in all matters relating to food hygiene and safety and their legal responsibilities

Audit food storerooms to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes

Ensure that appropriate records are maintained in accordance with Company and legal requirements.

Other

To carry out all other duties legally and reasonably requested of you by your manager which fall within the scope and purpose of this position

Contribution is made to the setting of departmental objectives in relation to the business strategy.

Contribution is made to management discussions to solve problems, identify improvements and make decisions

Oral and written communication is carried out in a manner, and at a level and pace, likely to promote understanding, effective performance and harmonious working relationships.

This list is not exhaustive and your job may require standards not listed above.

Formal Background:

BA/BS Degree

Minimum Experience Requirements:

A minimum of 3 years of previous food and beverage management experience Physical Requirements:

• Ability to lift or carry a minimum of 20 pounds, unassisted, in the performance of specific tasks assigned
• Possess manual dexterity to use and operate technological and additional equipment
• Physical ability to access all areas of the property
• Ability to withstand prolonged standing and walking, along with stretching, bending and kneeling without
• restriction
• Ability to work indoors, outdoors, and be exposed to various environmental factors such as, but not limited to noise, aromas, heat, and dust
• Experience with Conrad, Waldorf Astoria, LXR, Ritz Carlton, Mandarin Oriental, Park Hyatt, Leading Hotels of the World, Luxury Collection etc. preferred.

Physical Requirements:

While performing the duties of this job, the employee is regularly required to sit; stand; bend; walk; use hands or finger; or feel objects, tools or controls; lift boxes (up to 50 pounds); talk and hear.  Vision abilities required by this job include close vision to a computer screen.

Benefits:

• Position is eligible for the Northwood Investors incentive plan 
• 401k after 90 days, fully vested, company match to 4%
• Medical (3 plan choices)
• Dental (2 Plan choices)
• Vision
• Employee Assistance Program (EAP)
• Flexible Spending Account (FSA)
• Paid Time Off 
• Hilton Honors Team Member Discounts
• Northwood Hospitality Discounts 

EEO and ADA Statements

Conrad Nashville is an Equal Opportunity Employer. We support and encourage diversity in the workplace.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.