Restaurant Operations Leader - High-Volume Guest Experience

The Nash; Nashville (TN); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

401(k)

Free Associate Parking

Free Meal for every shift worked

25% Discount in Resort Outlets

Hotel Discounts with OPL

Friends and Family Discount

Job summary

The Nash in Nashville is seeking an experienced restaurant manager to lead daily operations in a high-volume full-service environment. You will oversee front-of-house, coordinate with the kitchen, and drive guest satisfaction through effective scheduling, training, and cost controls.

Reporting to the Food & Beverage Director, you will mentor a passionate team, optimize service flow, manage inventories, and ensure standards of hospitality that align with our mission of Great Hospitality.

Qualifications

• 2+ years of full-service, high-volume restaurant management experience.
• Strong communication skills and team leadership.
• Demonstrated understanding of business operations and financials.
• Dependable, reliable, and motivated to lead by example.

Responsibilities

• Manage shifts with daily decision making and planning.
• Write schedules for all FOH restaurant staff.
• Assist in payroll time card edits.
• Train hourly staff one on one to improve guest experience.
• Perform end-of-month liquor/beer/wine inventories with accuracy.
• Understand flavors, aromas, and characteristics of ingredients to ensure guest experiences.
• Foster continuous learning, feedback, and corrective action.
• Work the floor to improve service and create efficiencies in table turns.
• Collaborate with kitchen to evaluate prep levels and food quality prior to each shift.
• Be responsible for running the restaurant as if an owner.

Skills

Communication skills

Operations knowledge

Reliability

Leadership

Job description

The Nash in Nashville is seeking an experienced restaurant manager to lead daily operations in a high-volume full-service environment. You will oversee front-of-house, coordinate with the kitchen, and drive guest satisfaction through effective scheduling, training, and cost controls.

Reporting to the Food & Beverage Director, you will mentor a passionate team, optimize service flow, manage inventories, and ensure standards of hospitality that align with our mission of Great Hospitality.