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Open nowPosted 40 hours ago

Director of Food & Beverage

Altius Search Group68 open roles

Pay
$80,000 – $83,000 a year
Where
Knoxville, Tennessee, United States
Work mode
On site
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Your applicationOpen nowDirector of Food & BeverageAltius Search Group · Knoxville, Tennessee, United States

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Altius Search Group's own form.

The reply lands in your private mailbox

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market. Altius Search Group postings stay open a median of 16 days.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.7%14 days
  5. 35.6%30 days
  6. 58.0%60 days
This job: posted 40 hours ago

Altius Search Group median: 16 days open

The posting

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.

· Build relationships with hotel guests, local residents, and community partners.

· Collaborate with hotel leadership and marketing teams to develop 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.

Qualifications

· 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.

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