Director of Food And Beverage

Twenty-Seven 51® Restaurant at the Holiday Inn & Suites Memphis Wolfchase Galleria is a bold, elevated dining concept built on culinary excellence, operational discipline, and unforgettable guest experiences
. Designed to serve both daily diners and high-impact banquets, events, and catering, our kitchen is the heartbeat of the brand. We are seeking a Food & Beverage Director who doesn’t just cook—but leads, manages, curates, and commands the entire culinary operation
.

This role is for a chef who understands that great food and great systems must coexist
.

The Food & Beverage Director at Twenty-Seven 51® Restaurant is the head of all culinary operations
, responsible for day-to-day restaurant execution, banquet and catering production, financial stewardship, food quality, cleanliness, and team leadership. This is a hands‑on leadership role requiring creativity in the kitchen and discipline behind the scenes.

• Curate, develop, and execute seasonal menus for:
• Breakfast, Lunch & Dinner service
• Catering & off‑site functions
• Create dishes that balance creativity, consistency, and profitability
• Standardize recipes, portioning, plating, and preparation methods
• Ensure all food meets brand standards for taste, presentation, and quality
• Lead all culinary execution for:
• Weddings, galas, corporate meetings, social events, and special functions
• Coordinate production schedules and staffing for large‑scale events
• Execute high‑volume service while maintaining premium quality
• Collaborate with ownership and sales on event menus and pricing
• Full responsibility for food cost control and reduction strategies
• Manage:
  Inventory levels, Ordering & vendor relationships, Receiving and storage procedures
• Analyze waste, yields, and usage trends to maximize margins
• Build and maintain par levels and prep systems
• Participate in budgeting, forecasting, and menu costing
• Oversee daily BOH operations ensuring smooth service flow
• Maintain a clean, organized, and inspection‑ready kitchen at all times
• Enforce all:
  Health department regulations, Food safety standards, Sanitation and cleanliness protocols
• Lead by example on the line during peak service periods
• Hire, train, schedule, and lead all kitchen staff
• Create a culture of accountability, professionalism, and pride
• Conduct performance evaluations and ongoing coaching
• Ensure cross‑training for flexibility and operational continuity
• Reduce turnover by developing people—not just positions

• A culinary leader AND operational manager
• Equally comfortable:
• Creating elevated dishes
• Reviewing food cost reports
• Running banquet production
• Leading a high‑performing team
• Organized, disciplined, and detail‑oriented
• Calm under pressure and decisive in execution
• Passionate about hospitality, standards, and growth

• 5+ years of Executive Chef or Senior F&B leadership experience in:
• Full‑service restaurants
• Banquet and catering operations
• Proven success managing:
  Food costs, Inventory systems, High‑volume kitchens
• Strong understanding of:
  Menu engineering, Yield management, Sanitation and food safety
• Experience opening or relaunching kitchens is a strong plus

• Competitive salary (commensurate with experience) $40,000 - $50,000 base plus a competitive bonus package, uncapped incentive program, and comprehensive revenue sharing model
• Performance‑based growth opportunities
• Creative freedom within a structured, professional operation
• Opportunity to help shape and define a flagship culinary brand
• A seat at the table with ownership—your voice will matter

This is not a “just cook the food” role. This is an opportunity to own the kitchen
, influence the brand, and build something lasting. If you take pride in both the plate and the process
, Twenty‑Seven 51® Restaurant is ready for you.

Qualified candidates should submit:

• Resume
• Brief culinary philosophy or sample menus (optional but encouraged)