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.