Director of Food & Beverage
- Compensation
- $80K–$83K / yr
- Location
- Knoxville, Tennessee, United States
- Work setup
- Not specified
- Seniority
- Not specified
- Employment
- Not specified
- Experience
- 5+ years
- Category
- Not specified
- Posted
Must have
- · Minimum 5 years of progressive food and beverage management experience, including leadership at the Director, General Manager, or senior operational level.
- · Experience in boutique hotels, lifestyle hospitality, upscale restaurants, or high-volume food and beverage operations strongly preferred.
- · 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 in building, developing, and retaining high-performing teams.
- · Excellent leadership, communication, and problem-solving skills.
- · Strong guest-service orientation with 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.
Full description
Our client, a hospitality ownership group, is seeking an experienced and hands-on Director of Food & Beverage to lead the culinary and beverage operations at a distinctive boutique hotel in Knoxville, Tennessee.
This is an exciting opportunity for a passionate hospitality leader who thrives in an independent, lifestyle-driven environment and understands how to deliver exceptional guest experiences while driving profitability.
The ideal candidate will bring a strong background in restaurant and bar operations, financial management, team development, and elevated service standards. This individual will oversee all food and beverage outlets, ensuring operational excellence, consistent quality, and a memorable guest experience.
Food & Beverage Operations
· Oversee daily operations of all food and beverage outlets, including restaurant, bar, and private events.
· Maintain exceptional standards of food quality, beverage execution, service, and overall guest satisfaction.
· Establish and implement operational procedures that drive consistency, efficiency, and profitability.
· Partner with culinary leadership on menu development, seasonal offerings, and innovative dining experiences.
· Maintain a visible, hands-on presence throughout the operation, particularly during peak service periods.
Financial Performance
· Manage departmental budgets, forecasts, labor costs, food and beverage costs, and overall profitability.
· Analyze financial performance and implement strategies to maximize 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 ensure financial and operational goals are achieved.
Leadership & Team Development
· Recruit, train, mentor, and develop a high-performing food and beverage team.
· Foster a positive, accountable, and service-focused workplace culture.
· Provide ongoing coaching and performance feedback to department leaders and associates.
· Establish clear expectations for service standards, productivity, and guest engagement.
· Promote collaboration between front-of-house, culinary, sales, and hotel operations teams.
Guest Experience & Revenue Growth
· Create memorable dining and beverage experiences that reflect the property's boutique identity.