Job Title: Director of Food & Beverage
Reports To: VP of Operations
Department: Operations – Food & Beverage
Employment Type: Salaried, Exempt
Location: Nashville, TN
About José Andrés Group
José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.
Position Summary
The Director of Food & Beverage (F&B) is the senior leader responsible for the strategy, performance, and guest experience across all F&B outlets. This role sets the operational vision, drives revenue and profitability, leads and develops a high-performing team, ensures brand standards, and cultivates strong partnerships with Culinary, Beverage, Marketing, and Finance.
Key Responsibilities
Strategic Leadership & Business Planning
Build and execute the annual F&B business plan: revenue goals, margin targets, marketing calendar, and staffing model.
Translate strategy into quarterly/monthly priorities, playbooks, and KPIs for outlet leaders.
Champion JAG values and brand standards; protect concept integrity while adapting to local market needs.
Multi-Outlet Operations & Guest Experience
Oversee daily execution across all F&B venues, ensure consistent standards of service, quality, and cleanliness.
Establish non-negotiables and inspection routines (pre-service lineups, line checks, floor presence, recovery protocols).
Monitor guest feedback (NPS/ratings, surveys, social); drive action plans and measure improvement.
Financial Performance & P&L Ownership
Own F&B P&L: forecasting, pricing, mix, margin management, and month-end reviews with variance analysis.
Optimize labor through smart scheduling, productivity targets, and in-shift deployment; balance experience with efficiency.
Drive COGS control via menu engineering, vendor negotiation, waste reduction, inventory accuracy, and portioning discipline.
Culinary & Beverage Partnership
Partner with Culinary and Beverage leadership on menu strategy, seasonality, innovation, and brand-appropriate storytelling.
Approve new items, features, and cocktail programs; ensure training and SOPs precede launch.
Maintain robust allergy, dietary, and cross-contact protocols.
Banquets, Catering & Events (as applicable)
Lead sales strategy and execution for banquets and private dining: pricing, packages, staffing, and service standards.
Forecast and manage event pipelines; coordinate with Sales/Events on BEO accuracy, timelines, and profitability.
Ensure flawless execution and post-event reviews to drive repeat business.
Talent, Culture & Compliance
Recruit, select, and onboard strong leaders (Outlet Managers/AGMs/Bar Managers); build a bench and succession plans.
Develop teams through coaching, performance management, and documented feedback; recognize great work.
Ensure compliance with DOH/health codes, alcohol service laws, labor regulations, and company policies.
Revenue Growth, Marketing & Partnerships
Collaborate with Marketing on LSM, promotions, partnerships, content, and PR to grow traffic and check average.
Leverage reservations/CRM tools, pacing strategies, and dynamic floor plans to maximize revenue.
Technology, Reporting & Continuous Improvement
Ensure disciplined use of systems (POS, KDS, reservations, inventory, scheduling); maintain data integrity.
Review dashboards and KPIs weekly; run post-mortems to capture learnings and iterate SOPs.
Lead R&M/capex prioritization for F&B assets; maintain a safe, well-equipped operation.
Openings & Special Projects
Lead F&B openings/renovations: critical paths, hiring, training, tastings, soft-open, and stabilization (30/60/90).
Drive special activations (pop-ups, cocktail launches, seasonal programs) that align with brand and deliver ROI.
Required Qualifications
- 7–10+ years of progressive F&B leadership in upscale/fine dining, luxury hotel, or multi-unit environments; prior Director-level scope strongly preferred.
- Proven track record owning a multi-outlet P&L with measurable revenue growth and margin improvement.
- Expertise in service standards, banquet operations, beverage programs, and food safety compliance.
- Strong leadership and communication skills; ability to develop managers and large hourly teams.
- Proficiency with POS/reservations (e.g., MICROS/Toast, Resy/SevenRooms/TOCK), inventory, scheduling, and Google Workspace.
- Flexibility to work nights, weekends, holidays, and events.
- Working Conditions & Physical Requirements
- On-floor leadership during peak periods; stand/walk for extended periods.
- Lift/push/pull up to 30 lbs. occasionally; frequent movement between outlets and service areas.
- Exposure to variable temperatures, noise, and cleaning chemicals; slip-resistant footwear required.
In Return, We Offer You
Competitive compensation and performance-based bonus
Comprehensive health & wellness benefits
Retirement savings plans
Employee dining discounts
Professional development and growth within a values-driven, award-winning hospitality group
Equal Opportunity Employer
José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.
