Jobs at The Union Station Nashville Yards, Autograph Collection

• Food And Beverage Outlet Manager (Food & Beverage)

  Reports To AGM/Food and Beverage Director, Asst F & B Director Supervises F & B Outlet Supervisor, F & B Outlet Associates  Job Purpose To manage the restaurant’s operation, maintaining established cost and quality standards so as to ensure superior service and maximize profits. Job Responsibilities Develop short term and long term financial and operational plans for the restaurant which support the overall objectives of the company. Prepare the annual budget. Monitor the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports. Initiate corrective action. Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action. Implement and maintain sales/marketing programs. Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations. Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant. Maintain a security function which protects both the assets of the restaurant and the personal safety of employees and customers. Implement and maintain effective two-way communication systems which reach all employees. Develop new programs which result in an increased level of customer satisfaction and operational excellence. Other duties as assigned. Job Skills Read and interpret business records and statistical reports, and make business decisions based on production reports and similar facts, as well as experience and opinion. Use mathematical skills to interpret financial information and prepare budgets. Analyze and interpret policies established by administrators. Change activity frequently and cope with interruptions.

• Executive Chef (Chefs/Kitchen)

  Reports To Director of Food & Beverage, General Manager  Supervises Executive Sous Chef, Banquet Sous Chef, Sous Chef, Line Cooks, Stewards/Dishwashers Job Purpose To supervise food preparation and presentation of all food outlets of the hotel ensuring standards are maintained as set forth by Leadership.  Job Responsibilities Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations and development. Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines. Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentation of all food and dishes. Plan meals and develops menus. Assist the GM, AGM or Director of F&B and sales staff with banquets, parties, and other special events. Requisition food and equipment, giving specifications, quantities and quality descriptions. Monitor budget and assists GM, AGM or Director of F&B in developing annual operating budget. Assist in maximizing revenues and profits. Other duties as assigned. Job Skills Must be able to “prep” food products, using standardized food preparation techniques. Apply principles of rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Interpret a variety of instructions furnished in written, oral, diagrammatic, or schedule form. Compute discount, interest, profit and loss; commission, markups and selling price; ratio and proportion, and percentages. Calculate surface, volumes, weights and measures.. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar. Determine time, place, and sequence of operation or action to be taken; Supervise through determining or interpreting work procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency

• Front Office Manager (Guest Services)

  Reports To General Manager, Director of Rooms, Front Office Manager Supervises Reservations, Guest Services Representative, PBX Operator, Bell Staff, Concierge, Night Audit. Job Purpose To maintain a high quality of services offered to guests through management of the functional areas of reservations, guest registration, bell services, telephone services and guest accounting so as to maintain established operational standards and maximize profits of the hotel. Concierge and garage services may also report to this position. Job Responsibilities Supervise Front Desk staff: hiring, firing, performance evaluations, training, and development. Schedule staff according to labor standards and forecasted occupancy. Maintain standards of guest service quality. Contribute to the profitability and guest satisfaction perception of other hotel departments. Increase level of guest satisfaction by delivery of an improved product through employee development, job engineering and quality image. Achieve budgeted revenues and expenses and maximizes profitability related to the guest services department. Develop short term and long term financial and operational plans for the guest service department which relate to the overall objectives of the hotel. Participate in the preparation of the annual hotel budget. Manage the reservation function to maintain highest possible room occupancy and average daily rate through suggestive selling by employees. Maintain procedures for credit control and handling of financial transactions, security of monies, guest security and emergency procedures. Receive departmental related guest complaints and ensures corrective action is taken. Ensure staff uses guest interaction skills. Reward employees who meet/exceed guest expectations. Other duties as assigned. Job Skills Analyze and interpret business records and statistical reports; interpret policies established by administrators. Use mathematical skills to interpret financial information and prepare budgets. Understand the government regulations covering business operations. Make business decisions based on production reports and similar facts, experience, and opinion.  Plan and organize the work of others. Change activity frequently and cope with interruptions.

• Line Cook (Chefs/Kitchen)

  Reports To Lead Line Cook, Exec Sous Chef, Sous Chef or Executive Chef  Supervises N/A Job Purpose To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d’ oeuvres. Job Responsibilities Open up each morning preparing and organizing the station and cooking all food necessary to start serving. Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time. Rearrange the line and steam table to facilitate luncheon cooking and service. Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition. Learn menus, recipes, preparation, and presentation. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. Cook only sufficient food in advance to cover expected business volume and to maintain quality. Prepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for next shift and for the following day as required and directed by Supervisor. Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations. Other duties as assigned. Job Skills Must be able to “prep” food products, using standardized food preparation techniques. Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision. Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials. Read recipes of items to be prepared.

Apply for these jobs at https://careers.dimensionhospitality.com/union-station-nashville-yards/jobs