Director of Food & Beverage

Kanuga (Charlestowne Hotels)•Hendersonville, TN

14d

About The Position

The Director of Food and Beverage brings Kanuga’s food and beverage philosophy to life, integrating nourishing food, mindful living, and environmental stewardship. The philosophy centers on Inclusive Nourishment, Sustainable Provisions, and Gracious Hospitality, with meals serving as opportunities for community building, spiritual enrichment, and respect for the Earth. The Director leads a profitable food and beverage department while maintaining high-quality products and exceptional service in a fine dining atmosphere. The role includes promoting business, fostering a positive work environment and low turnover, managing revenue and payroll budgets, and meeting productivity goals. The position oversees dining outlets, banquet and catering events, staff, budgets, inventory, compliance, training, guest satisfaction, and departmental reporting.

Requirements

College degree.
Five or more years of related experience in a food and beverage capacity.
Strong verbal and written communication skills.
Significant attention to detail.
Complete understanding of NOI profitability and budget goals.
Knowledge of food and beverage preparation techniques, state health department rules and regulations, and state liquor laws and regulations.
Computer skills.
Excellent guest-service skills.
Demonstrated commitment to diversity and success working with diverse constituencies to support an inclusive environment.
Strong interpersonal skills, including the ability to listen well and demonstrate sensitivity to and respect for individual needs.

Nice To Haves

Experience with hotel information systems.

Responsibilities

Monitor industry trends and take appropriate action to maintain a competitive and profitable operation, including updating beverage lists and menu items as needed.
Work with the General Manager and Director of Sales to provide an exceptional guest experience across dining outlets, banquet events, and catering events.
Prepare the food and beverage budget and monitor departmental performance.
Keep the General Manager informed of food and beverage issues as they arise.
Coordinate and monitor loss-prevention activities, conduct monthly inventories, and investigate cost variances against budget.
Comply with local liquor laws and health and sanitation regulations.
Interview candidates for front-of-house food and beverage positions and follow hiring approval standards.
Conduct daily shift meetings and monthly departmental meetings, and ensure ongoing guest-service training and compliance with standard operating procedures and personal appearance standards.
Conduct or attend required meetings, including pre-event and post-event meetings.
Provide employees with the training, tools, and work environment needed to deliver an exceptional fine dining experience.
Develop and implement strategies and practices that support employee engagement.
Maintain product consistency by inspecting food seasoning, portions, and appearance.
Prepare and submit required reports on time.
Create memorable dining experiences in the restaurant and banquet facilities.
Treat guests and employees in an attentive, friendly, courteous, and service-oriented manner.
Participate in required hotel meetings and training.
Maintain the hotel's personal appearance and grooming standards.
Maximize productivity, identify problem areas, and assist with implementing solutions.
Handle problems effectively and develop a positive departmental culture by anticipating, preventing, identifying, and resolving problems.
Perform other duties as requested by management.