F&B Floor Manager — Luxury Historic Hotel

The Hermitage Hotel; Nashville (TN); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Health & dental insurance

401(k) with match

Paid time off (PTO)

Employee assistance program

Complimentary meals for staff

on-site parking discounts

Professional development support

Employee hotel rates

Job summary

The Hermitage Hotel in Nashville seeks an experienced F&B Floor Manager to lead front‑of‑house dining operations, ensuring five‑star service and brand integrity. You will supervise servers, hosts, captains, and sommeliers, while coordinating with culinary and concierge teams to deliver seamless guest experiences.

Requirements include 5+ years in luxury hospitality, a degree in Hospitality/Culinary/F&B, and certification in alcohol service.

Qualifications

• 5+ years leadership in fine dining or luxury hospitality (3+ in management at 5-star/Michelin level).
• Degree or cert in Hospitality, Culinary Arts, or Food & Beverage Management.
• Advanced wine/beverage service, formal tableside techniques, pacing.
• Experience managing P&L, labor forecasts, and service KPIs.
• Certified in Alcohol Service (TIPS/ServSafe) and basic First Aid.

Responsibilities

• 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 guiding as needed.
• Proactively identify guest preferences and personalize service accordingly.
• Ensure seamless pacing, unobtrusive transitions, and consistent brand‑aligned service rituals.
• Handle guest feedback and concerns with empathy, urgency, and discretion.
• 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 and floor choreography.
• Foster a culture of continuous refinement—providing on‑the‑floor feedback and mentorship moments.
• Uphold staff readiness in grooming, product knowledge, and guest engagement standards.
• Build dynamic, cost‑conscious schedules that ensure optimal floor coverage.
• Adjust service assignments in real time based on guest flow and VIP arrivals.
• Lead alignment meetings with kitchen, beverage, and concierge teams.
• Monitor and report on shift-level revenue, labor costs, and service metrics.
• Collaborate on forecasting, product optimization, and waste control.
• Assist in budget adherence through efficient floor management and upsell strategies.
• Conduct pre- and post-service inspections for table settings, uniforms, venue ambiance, and POS accuracy.
• Uphold standards for presentation, hygiene, and brand-level detail.
• Audit service rituals regularly and refine to maintain elevated guest impact.
• Respond swiftly to service disruptions, escalations, or last-minute changes.
• Navigate high-pressure VIP scenarios with discretion.
• Partner with culinary, events, concierge, and guest relations to choreograph moments.
• Integrate service timing with back-of-house logistics and guest journey mapping.
• Contribute to new initiatives and brand storytelling through collaboration.

Skills

Leadership

Fine dining

Hospitality management

P&L management

Mentorship

Cross-cultural communication

Education

Hospitality/Culinary/F&B degree

Job description

The Hermitage Hotel in Nashville seeks an experienced F&B Floor Manager to lead front‑of‑house dining operations, ensuring five‑star service and brand integrity. You will supervise servers, hosts, captains, and sommeliers, while coordinating with culinary and concierge teams to deliver seamless guest experiences.

Requirements include 5+ years in luxury hospitality, a degree in Hospitality/Culinary/F&B, and certification in alcohol service.