Boutique Hotel F&B Director — Elevate Dining & Service

Altius Search Group; Knoxville (TN); On-site; USD 90,000 - 120,000; Full time

Job summary

Our client, a hospitality ownership group, is seeking a Director of Food & Beverage to lead culinary and beverage operations at a boutique hotel in Knoxville, Tennessee. This hands-on role requires strategic leadership, financial discipline, and a passion for exceptional guest experiences.

The ideal candidate oversees all F&B outlets, partners with culinary leadership on menus, drives profitability, and develops a high-performing team in a fast-paced, hospitality-focused environment.

Qualifications

• Minimum 5 years of progressive food and beverage management experience at senior level.
• Experience in boutique hotels, lifestyle hospitality, upscale restaurants, or high-volume F&B operations preferred.
• Strong ability to manage P&L, labor, inventory, and budgets.

Responsibilities

• Oversee daily operations of all F&B outlets (restaurant, bar, events).
• Maintain high standards of food quality, beverage execution, and guest satisfaction.
• Drive profitability through budgeting, cost controls, and revenue initiatives.
• Collaborate with culinary leadership on menu development and seasonal offerings.
• Lead, coach, and develop a high-performing F&B team; foster service excellence.

Skills

Leadership

P&L Management

F&B Operations

Budgeting

Team Development

Boutique Hospitality

Guest Experience

Job description

Our client, a hospitality ownership group, is seeking an experienced and hands-onDirector of Food & Beverageto 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.