Director of Food & Beverage

Altius Search Group•Knoxville, TN

1d•$80,000 - $83,000

About The Position

A hospitality ownership group is seeking an experienced, hands-on Director of Food & Beverage to lead culinary and beverage operations at a distinctive boutique hotel in Knoxville, Tennessee. The position oversees all food and beverage outlets, including the restaurant, bar, and private events, with responsibility for operational excellence, consistent quality, memorable guest experiences, and profitability. The Director will manage daily operations and service standards, partner with culinary leadership on menus and dining experiences, and oversee departmental budgets, forecasts, costs, inventory, vendors, and revenue initiatives. The role also leads recruitment, training, coaching, and development of the food and beverage team, while promoting collaboration across hotel departments. The Director will build relationships with guests, local residents, and community partners, and work with hotel leadership and marketing on promotions, events, and other revenue-generating initiatives.

Requirements

At least 5 years of progressive food and beverage management experience, including leadership at the Director, General Manager, or senior operational level.
Strong understanding of restaurant and bar operations, beverage programs, and private events.
Proven ability to manage P&L performance, labor costs, inventory, and departmental budgets.
Demonstrated success building, developing, and retaining high-performing teams.
Excellent leadership, communication, and problem-solving skills.
Strong guest-service orientation and a hands-on, detail-driven management style.
Ability to thrive in a fast-paced, independently minded hospitality environment.
Flexibility to work evenings, weekends, and holidays as business demands.

Nice To Haves

Experience in boutique hotels, lifestyle hospitality, upscale restaurants, or high-volume food and beverage operations.

Responsibilities

Oversee daily operations of all food and beverage outlets, including the restaurant, bar, and private events.
Maintain standards for food quality, beverage execution, service, and guest satisfaction.
Establish and implement operational procedures to promote consistency, efficiency, and profitability.
Partner with culinary leadership on menu development, seasonal offerings, and innovative dining experiences.
Maintain a visible, hands-on presence, particularly during peak service periods.
Manage departmental budgets, forecasts, labor costs, food and beverage costs, and overall profitability.
Analyze financial performance and implement strategies to increase revenue and operating margins.
Monitor inventory, purchasing, vendor relationships, and cost-control initiatives.
Identify opportunities to grow restaurant, bar, and private event revenue.
Establish and monitor key performance indicators to achieve financial and operational goals.
Recruit, train, mentor, and develop a high-performing food and beverage team.
Foster a positive, accountable, service-focused workplace culture.
Coach department leaders and associates and provide performance feedback.
Set expectations for service standards, productivity, and guest engagement.
Promote collaboration among front-of-house, culinary, sales, and hotel operations teams.
Create dining and beverage experiences that reflect the property's boutique identity.
Build relationships with hotel guests, local residents, and community partners.
Collaborate with hotel leadership and marketing teams on promotions, special events, and revenue-generating initiatives.
Monitor guest feedback and proactively address service opportunities.
Ensure all outlets maintain strong reputations for hospitality, quality, and consistency.