306 rooms | 12,000 sq. ft. meeting/event space
Amenities: multiple on-site restaurants, unique social lounge, roof-top outdoor pool with bar, fitness center, concierge.
With a modern, lifestyle focus in the heart of Nashville, Hilton Tempo offers an engaging environment for hospitality professionals who thrive on energetic guest experiences and creative operational challenges. Located near Music Row and within walking distance of the city’s vibrant entertainment, dining, and cultural scene, the hotel provides a dynamic urban setting where leaders can shape memorable stays for both business and leisure travelers.
The Food & Beverage Manager oversees the daily operations of the property’s food and beverage outlets, ensuring exceptional guest service, operational efficiency, financial performance, and adherence to company and brand standards. This role supports staffing, training, quality control, and service excellence across all F&B areas.
Job Title: F&B Manager
Department: Food & Beverage
Supervision Exercised: Asst. F&B Manager, Restaurant Supervisors, Bar Supervisors, Servers, Bartenders, Banquet Staff
Supervision Received: Director of Food & Beverage / General Manager
MINIMUM REQUIREMENTS
Education
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Bachelor’s degree in Hospitality, Business, or related field preferred.
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Hospitality or beverage certifications a plus.
Experience
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Minimum 3 years of food and beverage leadership experience.
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Experience supervising restaurant, bar, or banquet operations required.
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Strong background in cost control, staffing, and guest service.
Skills and Knowledge
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Strong leadership, communication, and team development abilities.
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Thorough understanding of restaurant, bar, and banquet operations.
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Knowledge of food safety, sanitation standards, and alcohol compliance regulations.
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Ability to analyze financial data, control labor, and manage cost of goods.
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Excellent organizational, time-management, and problem-solving skills.
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Proficiency in Microsoft Office, POS systems, and F&B management software.
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Ability to work a flexible schedule including nights, weekends, and holidays.
Job Duties and Responsibilities
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Oversee daily operations of all F&B outlets, ensuring high service and quality standards.
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Lead, mentor, and support F&B supervisors and frontline team members.
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Maintain strong guest satisfaction scores and resolve guest concerns promptly.
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Assist with menu development, beverage programs, and promotional events.
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Manage labor scheduling, staffing levels, and performance management.
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Monitor financial performance and cost controls
- Ensure Inventory is accurate and FIFO processes.
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Conduct regular inspections of outlets to ensure cleanliness, safety, and brand compliance.
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Ensure compliance with food safety, health, and alcohol regulations.
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Collaborate with Sales, Banquets, and Front Office for event and group coordination.
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Assist the Director of F&B with budgets, forecasting, and departmental reporting.
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Support the hiring, onboarding, and training of F&B employees.
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Perform additional duties as assigned by management.
HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.
