F&B Floor Manager

The F&B Floor Manager at The Hermitage Hotel leads front-of-house dining operations in Nashville, supporting luxury service delivery, team performance, and brand-aligned execution throughout every meal period.

Onsite Location and Employment Details

• Work location: In person (onsite)
• Job type: Full-time

Schedule

• Must be available for weekends and holidays
• Schedule includes morning/day/night shifts
• Shift length: 8+ hours
• Full-time range: up to 32-40+ hours per week

Compensation

• Starting annual salary: USD 70,000.00
• Pay frequency: Paid biweekly
• Pay range: From $70,000.00 per year

Key Responsibilities

• Maintain a polished, composed presence on the floor during all meal periods to reinforce anticipatory, five-star service.
• Lead opening and closing routines by ensuring floor readiness, team appearance, and an atmosphere aligned with service expectations.
• Act as the primary point of contact during service by observing flow, managing guest interactions, and discreetly adjusting as needed.
• Ensure seamless pacing and unobtrusive transitions, supporting consistent brand-aligned service rituals such as name recognition, amenity placement, and menu storytelling.
• Address guest feedback and concerns with empathy, urgency, and discretion while protecting the service environment.
• Supervise, coach, and mentor all front-of-house roles.
• Conduct daily briefings and service walk-throughs to reinforce standards, share guest insights, and maintain floor choreography.
• Support continuous refinement through on-the-floor feedback, mentorship moments, and post-service reviews.
• Uphold staff readiness in grooming, product knowledge, and guest engagement standards.
• Create dynamic, cost-conscious schedules to support optimal floor coverage and align with labor benchmarks.
• Adjust service assignments in real time based on guest flow, VIP arrivals, and operational changes.
• Lead alignment meetings with kitchen, beverage, and concierge teams to support cohesive service execution.
• Support budget adherence through efficient floor management, upsell strategies, and waste minimization.

Requirements

• Experience: 3+ years of leadership in fine dining or luxury hospitality (management role at a 5-star or Michelin-level property preferred)
• Education: Degree or certification in Hospitality, Culinary Arts, or Food & Beverage Management
• Advanced knowledge of wine and beverage service, formal tableside techniques, and pacing flows
• Proven ability in managing P&L metrics, labor forecasts, guest service KPIs, and floor operations
• Certifications: Certified in Alcohol Service (TIPS/ServSafe) and basic First Aid; able to pass background and compliance checks
• Age and availability: Must be 18+ with full availability for evenings, weekends, holidays, and high-demand periods

Benefits

• Affordable health, dental, and vision insurance, with options to extend coverage to spouses, children, or domestic partners
• Company-provided life insurance
• 401(k) plan with a 3% annual match
• Paid time off starting at 15 days per year after an initial 90 day probationary period, increasing with tenure up to 30 days per year
• Access to mental and behavioral health services, telehealth consultations, and an employee assistance program
• Complimentary meals in the employee cafeteria
• Subsidized on-site parking
• Generous discounts at retail and restaurant outlets
• Ongoing education support, including industry training
• Special hotel rates for employees and discounted rates for friends and family
• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Additional Information

• Promotion from within will be given priority whenever possible to support growth, advancement, and increased responsibility.
• All candidates must pass a pre-employment drug screen and criminal background check prior to beginning employment.

Equal Opportunity Employer

The Hermitage Hotel is an equal opportunity employer and does not discriminate against associates or job applicants on the basis of race, religion, color, sex, age, national origin, disability, veteran status, or any other condition protected by applicable state and federal laws, except where a bona fide occupational qualification applies.