Director of Food and Beverage

EXECUTIVE DIRECTOR OF FOOD AND BEVERAGE Culinary/Food and Beverage Property: Fairlane Hotel

• Nashville, TN Department: Culinary/Food and Beverage Reports To: General Manager Status: Full-Time, Salaried / Exempt Schedule: On-property; evenings, weekends, holidays, and events as required POSITION OVERVIEW The Executive Director of Food & Beverage is the senior culinary and hospitality leader overseeing all food, beverage, and event operations at Fairlane Hotel, combining the strategic and financial leadership of the Food & Beverage Manager with the culinary leadership of the Executive Chef into a single, accountable role. This role leads Modern Love restaurant and its team, the culinary brigade, and banquet and events staff, ensuring every guest touchpoint — from à la carte dining to private events and pop-up programming — reflects Fairlane Hotel’s standard of quality, creativity, and consistency. The ideal candidate brings both a strong culinary point of view and sound business acumen, balancing hands-on kitchen and restaurant leadership with the financial discipline and cross-departmental coordination required to run a multi-outlet F&B operation. CORE RESPONSIBILITIES Restaurant & Outlet Leadership ▸ Oversee daily operations of Modern Love restaurant, including front- and back-of-house performance, guest experience, and service standards. ▸ Partner with restaurant leadership to ensure FOH/BOH alignment on pace, quality, and guest satisfaction. ▸ Maintain a visible, hands-on presence across outlets, especially during peak service periods. ▸ Ensure amenities, in-room dining, and ancillary F&B offerings meet brand standards. Culinary Vision & Menu Development ▸ Develop and refine menus across Modern Love, banquets, amenities, and special programming in alignment with the hotel’s concept and brand. ▸ Establish and document recipes, plating, and presentation standards across all outlets. ▸ Incorporate seasonality and creativity while maintaining consistency and outlet identity. ▸ Lead pop-up concepts and special culinary activations that elevate the hotel’s dining profile. Banquets, Events & Programming ▸ Plan and execute banquet, event, and group F&B to standard and budget. ▸ Collaborate with Sales and Events teams to ensure seamless execution of functions and private events. ▸ Oversee banquet staff and ensure consistency across catered and group experiences. Financial & Cost Management ▸ Own the full F&B P&L, including revenue, cost of goods sold (COGS), and labor. ▸ Develop budgets, forecasts, and pricing strategies that meet financial targets. ▸ Oversee purchasing, receiving, inventory, and vendor relationships across all outlets. ▸ Partner with Finance and hotel leadership on budgeting, reporting, and cost-control practices. Leadership & Team Development ▸ Hire, train, schedule, and develop culinary, restaurant, and banquet team members. ▸ Build a strong, professional culture across all F&B teams with clear standards and accountability. ▸ Provide regular feedback and performance management; establish training programs and growth paths. ▸ Serve as a unifying leader across culinary, restaurant, and event functions, ensuring consistent communication and shared standards. Health, Safety & Sanitation ▸ Ensure compliance with all food safety and sanitation standards across outlets. ▸ Maintain inspection-ready kitchens, storage, and service areas at all times. ▸ Enforce proper food handling, storage, and labeling procedures.

QUALIFICATIONS

Required ▸ Progressive culinary and F&B leadership experience, including prior Executive Chef, F&B Director, or F&B Manager-level roles. ▸ Experience managing multi-outlet F&B operations, including restaurants, banquets, and events. ▸ Strong understanding of food cost control, purchasing, and P&L management. ▸ Food safety certification (Serv.

Safe or equivalent). ▸ Hands-on leadership style with strong operational discipline and business acumen. Preferred ▸ Experience in boutique, lifestyle, or independent hotels and restaurants. ▸ Familiarity with the Nashville dining market and local sourcing. ▸ Experience launching or running pop-up concepts or culinary activations.

▸ Strong team development and mentorship background. PHYSICAL REQUIREMENTS & WORK ENVIRONMENT This role requires the ability to: ▸ Stand and work for extended periods across kitchen, restaurant, and event spaces. ▸ Lift and carry up to 50 lbs. ▸ Work in a hot, fast-paced kitchen and high-volume service environment. ▸ Safely operate kitchen equipment and knives.

▸ Maintain an active, visible presence on the line and on the floor during peak service. SCHEDULE & AVAILABILITY This is a full-time, on-property role. The Executive Director of Food & Beverage must: ▸ Be available for nights, weekends, holidays, and special events. ▸ Maintain a strong presence during peak service periods across all outlets.

▸ Adjust schedule based on business demands. Fairlane Hotel is committed to a workplace that reflects the diversity of Nashville and the guests we serve. We are an equal opportunity employer.