Senior Kitchen Operations Manager Relocation & Bonus Eligible

Gaylord Hotels; Nashville (TN); On-site; USD 65,000 - 88,000; Full time

Benefits offered by this job

Relocation assistance

Bonus eligible

Job summary

Gaylord Hotels (Nashville) is seeking a Management-level Kitchen Operations leader to oversee daily utility operations, dish room activities, and back-of-house cleaning. You will supervise staff not actively engaged in cooking and drive guest satisfaction while maintaining budgetary targets.

The role emphasizes strong leadership, scheduling, inventory control, and adherence to food handling and sanitation standards within a full-time, on-site setting.

Qualifications

• 4 years of experience in procurement, F&B, or culinary fields.
• 2-year degree plus 2 years relevant experience in hospitality management.

Responsibilities

• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Schedules events, programs, and activities, as well as the work of others.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Conducts china, glass and silver inventories.
• Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.

Education

High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.

2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.

Job description

Gaylord Hotels (Nashville) is seeking a Management-level Kitchen Operations leader to oversee daily utility operations, dish room activities, and back-of-house cleaning. You will supervise staff not actively engaged in cooking and drive guest satisfaction while maintaining budgetary targets.

The role emphasizes strong leadership, scheduling, inventory control, and adherence to food handling and sanitation standards within a full-time, on-site setting.