General Manager – Food & Beverage Position Available In Davidson, Tennessee

General Manager – Food & Beverage Southern Hospitality Concessions – 4.5 Nashville, TN Job Details Part-time | Contract $65,000 – $80,000 a year 1 day ago Qualifications Management Culinary experience Inventory management ServSafe 5 years Program development Catering Event planning Menu planning Culinary Arts Bar Bachelor’s degree POS Kitchen management Events management Senior level Leadership Employee evaluation Food service management Time management Full Job Description Food & Beverage General Manager – Nashville About Us Southern Hospitality Concessions is a full-service concessionaire with a national footprint. The company manages comprehensive food and beverage programs at a multitude of music festivals and brick and mortar facilities throughout the country. With a passion for true hospitality and a commitment to excellence, Southern Hospitality takes pride in the provision of truly exceptional culinary and beverage services. Position Overview As the General Manager, you will be responsible for overseeing all aspects of our food, beverage, and catering operations at the Nashville Municipal Auditorium and Fairgrounds Nashville. This will include staff management, menu curation, kitchen operations, inventory control, and administration of daily operations. The ideal candidate will have a strong focus on exceptional guest experiences, successful event execution, catering contract development, and team leadership. Key Responsibilities Catering & Event Management

• Develop and implement strategic plans to maximize revenue and profitability for catering operations
• Work with clients to develop customized catering contracts and execute events from a leadership position
• Ensure successful execution of all catered events, from conception to completion
• Collaborate with clients to create custom menus and experiences that meet their specific needs
• Oversee staffing, logistics, and overall quality control for all catering operations Culinary Leadership & Kitchen Management
• Develop innovative and appealing food menus that reflect current culinary trends, accommodate dietary restrictions, and appeal to diverse tastes
• Implement and maintain food quality standards and consistency
• Conduct thorough cost analysis of menu items and overall food program
• Optimize product mix to ensure profitability while maintaining high quality standards
• Oversee inventory management, procurement, and vendor relationships, negotiating contracts and sourcing high-quality ingredients while minimizing costs and waste
• Manage labor effectively through proper scheduling, training, and performance evaluation Operations Management
• Manage day-to-day operations of all food and beverage outlets, including restaurants, bars, concessions, and catering services
• Ensure adherence to quality standards, safety protocols, and regulatory requirements
• Hire, train, and supervise a diverse team of staff members, fostering a positive work environment and promoting teamwork and collaboration
• Monitor financial performance, analyze sales data, and prepare budgets and forecasts to track progress and identify opportunities for improvement
• Ensure compliance with all relevant laws, regulations, and licensing requirements related to food safety, alcohol service, sanitation, and hygiene Bar & Beverage Program
• Demonstrate comprehensive knowledge of beverage operations and contribute to the development of our bar program
• Understand beverage cost control, inventory management, and quality standards
• Collaborate with bar staff to ensure seamless integration between food and beverage offerings
• Stay current with beverage trends and implement innovative offerings that enhance the guest experience Required Qualifications
• 5+ years of experience in food and beverage management with proven expertise in catering operations and kitchen management
• Demonstrated experience developing catering contracts and leading event execution
• Strong knowledge of culinary techniques, menu planning, food costing, and inventory management
• Proven leadership skills with the ability to inspire and motivate teams to achieve goals and deliver exceptional service
• Excellent communication, interpersonal, and problem-solving skills
• Detail-oriented with strong organizational and time-management abilities
• Ability to work unique hours when applicable
• Ability to work under pressure in a fast-paced environment and adapt to changing priorities
• ServSafe certification and knowledge of health department regulations Preferred Qualifications
• Experience in bar operations and beverage program development
• Proficiency in restaurant management software and Point of Sale systems
• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related fields is considered but not required What We Offer
• Competitive salary based on experience
• Opportunity to make a significant impact in a growing hospitality business
• Professional development opportunities The successful candidate may be asked to contribute to projects or tasks outside of their primary job description, allowing for professional development and the opportunity to broaden their skill set.

How to Apply Please submit your resume, cover letter, and references to . In your cover letter, please highlight your experience with catering operations, kitchen management, and event execution. We thank all applicants for their interest in joining our team.

Job Types:

Part-time, Contract Pay:

$65,000.00 – $80,000.00 per year

Shift:

10 hour shift 8 hour shift Day shift Evening shift Morning shift

Work Location:

In person