General Manager

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 culinary knowledge, 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 Manager 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, $80,000.00 per year

Work Location: In person