Outlet General Manager

Conrad Hotels and Resorts•Nashville, TN

About The Position

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.

Requirements

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
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.
BA/BS Degree
A MINIMUM OF 3 YEARS OF PREVIOUS FOOD AND BEVERAGE MANAGEMENT EXPERIENCE
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

Nice To Haves

Experience with Conrad, Waldorf Astoria, LXR, Ritz Carlton, Mandarin Oriental, Park Hyatt, Leading Hotels of the World, Luxury Collection etc. preferred.

Responsibilities

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