North Point Hospitality is seeking a driven Kitchen Manager to lead Food and Beverage operations at our Tri-brand Nashville hotel complex, overseeing breakfast and dinner service, three bar outlets, and banquet operations. This role is a hands-on leadership role responsible for daily operations, maintaining quality and service standards, developing team members, and partnering with hotel leadership to deliver exceptional guest experiences across all outlets. The ideal candidate brings strong operational expertise, a passion for hospitality, and the ability to thrive in a fast-paced, high-visibility environment within a growing company.

Benefits & Perks

We believe exceptional leaders deserve exceptional support and rewards.

• Competitive Compensation Package
• Performance Bonus Opportunity
• Comprehensive Medical, Dental & Vision Insurance
• 401(k) with Company Match
• Generous PTO Program Available After 90 Days
• Marriott Travel Discounts Worldwide
• Early Access to Earned Wages
• Leadership Development & Career Advancement Opportunities
• Opportunity to lead within a growing multi-brand hospitality portfolio
• Prime Downtown Nashville location in one of the country’s top travel destinations, with free on-site parking
  
  

What you'll do (mostly this...other duties may be assigned):

• Lead all kitchen and banquet culinary operations, ensuring exceptional food quality, presentation, and guest satisfaction.
• Plan and execute banquet events, including high-volume food production, buffet service, action stations, and plated meals.
• Oversee daily kitchen operations, including scheduling, prep planning, workflow management, and team supervision.
• Train, mentor, and develop culinary team members to maintain a high-performing and collaborative work environment.
• Manage inventory, food costs, labor expenses, and departmental budgets to support profitability goals.
• Partner with leadership on menu development, operational improvements, and financial performance initiatives.
• Maintain compliance with all food safety, sanitation, and health regulations, including proper food handling and storage practices.
• Ensure kitchen facilities and equipment are properly maintained, clean, and operating safely.
• Directly supervise line cooks, prep cooks, stewards, and banquet culinary staff.
  
  

What we’re looking for:

• 4–6 years of culinary experience in high-volume hotel, banquet, or catering environments, including inventory management, purchasing, and kitchen scheduling.
• Minimum 3 years of kitchen leadership experience with demonstrated success managing staff, scheduling, and daily operations.
• High School Diploma or equivalent required; Culinary Arts or Hospitality Management education preferred.
• Current ServSafe Manager certification required (or ability to obtain within 30 days)
  
  

About North Point Hospitality
North Point Hospitality was started in 1978 and is located in Atlanta, Georgia. We build high-quality hotels in popular areas. Over the years, we’ve worked with big hotel companies like Hilton and Marriott to create these projects. So far, we’ve built 38 hotels from the ground up, investing over $600 million. Today, we own and manage 9 hotels in the Southeast, including 8 that are part of the Hilton and Marriott brands. We’re also working on 5 more hotels that are either being built or planned.