Immerse yourself in old and new Nashville at Loews Vanderbilt Hotel - your stage for exploring the vibrant city we call home. Located minutes away from some of the city’s most renowned attractions, Nashville is never short on things to see and do. Welcome to our kind of Southern Hospitality.

Loews Nashville Hotel at Vanderbilt Plaza is proud to announce we've been named to the 2024 TopWorkplaces list!  If you're looking for a work environment that is genuinely Nashville, and soulfully inspired the Loews Nashville Hotel at Vanderbilt Plaza on West End is the perfect place for you! Join our family of team members to be a part of a dynamic work culture and enjoy these amazing at work perks:

Competitive wages

Paid vacation after 6 months of employment

Paid sick time and holiday pay

Health & well-being benefits after 60 days of employment

401(k) with employer matching

Free onsite parking and discounted bus passes

Complimentary meals

Discounted hotel stays

Career development programs and tuition reimbursement

Community volunteer opportunities

Essential Functions and Responsibilities

Reports directly to the Executive Sous Chef, Executive Chef

Leads cooks when Chefs are not present

Establishes and ensures adherence to all departmental and Loews Hotels guidelines, policies and procedures

Responsible for smooth, efficient, cost effective operation to include labor management, supervision of all aspects of service, inventory control

Personally supervises kitchen activities to ensure quality production/delivery of product/service

Approves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines

Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines

Establishes appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations

Communicates daily with Executive Chef or Executive Sous Chef

Ensures security and proper use and control of operating supplies and equipment

Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards

Follows New Hire Training program in accordance with hotel policy

Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same

Coaches, counsels, retrains employees as needed to ensure superior levels of performance

Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel

Conducts departmental meetings as required to communicate effectively with all restaurant personnel to ensure that they are kept current on pertinent hotel information and activities

Evaluate changes in employee needs, to recommend appropriate product/service and operational changes necessary to ensure employee satisfaction, while maintaining optimal budgetary/financial performance

Other duties as assigned

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Supporting Functions and Responsibilities

Promotes and applies teamwork skills at all times

Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance

Is polite, friendly, and helpful to guests, management and fellow employees

Executes emergency procedures in accordance with Loews Hotels standards

Complies with required safety regulations and procedures

Maintains cleanliness and excellent condition of equipment and work area

Complies with Loews Hotels standards, policies and rules

Remains current with Loews Hotels information and changes

Complies with Loews Hotels uniform and grooming guidelines

Qualifications

Thorough knowledge of all matters related to the proper administration of a food service operations

Two + years supervisory experience in hotel, restaurant, or banquet kitchen operation, preferred

Preferred - certification as ”Food Service Manager” or other, as required by State County or Local regulations

Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria

Effective management, leadership, organizational and communication skills

Ability to work flexible schedule to include weekends and holidays