Food and Beverage Director

Job Description

Job Description

The Holiday Inn & Suites Denver Tech Center - Centennial is seeking an experienced Restaurant manager to lead the culinary operations of our growing Burger Theory Restaurant. This is a hands-on leadership position responsible for the day-to-day operation of the FOH, BOH kitchen, banquet food production, financial performance, food quality, employee development, and maintaining the highest standards of cleanliness and guest satisfaction.

The Restaurant Manager is expected to lead by example and operate the entire operation with an ownership mentality while ensuring compliance with all Holiday Inn, IHG, and local health department standards.

Responsibilities

• Ensure all food items are prepared, plated, and served according to established recipes, presentation standards, and portion controls.
• Supervise, coach, train, and develop all FANDB employees while maintaining a culture of accountability and professionalism.
• Interview, hire, onboard, evaluate, discipline, and make employment recommendations for kitchen staff.
• Build weekly schedules based on business demand while effectively managing labor costs.
• Order food, beverages, and kitchen supplies while maintaining appropriate inventory levels and controlling food costs.
• Conduct weekly food and inventory counts while monitoring waste, shrinkage, and FIFO compliance.
• Maintain all kitchen equipment and coordinate preventative maintenance and repairs with hotel management and outside vendors.
• Ensure compliance with all food safety regulations, sanitation standards, temperature logs, labeling requirements, and health department guidelines.
• Lead all banquet food preparation and execution for events serving up to approximately 120 guests, including production planning, staffing, and service.
• Coordinate with the Front-of-House Manager and Sales Department to ensure banquet and restaurant operations run efficiently.
• Monitor monthly department financial performance, including food cost, labor cost, waste reduction, and departmental profitability.
• Process departmental invoices and maintain accurate purchasing documentation as directed by hotel accounting procedures.
• Maintain vendor relationships and coordinate purchasing to ensure uninterrupted restaurant operations.
• Assist in menu development, recipe costing, portion analysis, and seasonal menu updates.
• Ensure daily opening and closing procedures are completed and that the kitchen remains clean, organized, and inspection-ready at all times.
• Respond professionally to guest concerns and work proactively to ensure an exceptional dining experience.
• Operate and maintain all kitchen equipment, including fryers,ovens, grills, and all other commercial kitchen equipment.
• Perform additional duties as assigned by the General Manager that support the successful operation of the Food & Beverage Department.

Experience, Skills & Qualifications

• Previous Kitchen Management experience required.
• Hotel Food & Beverage experience strongly preferred.
• High-volume restaurant experience preferred.
• Experience managing food cost, labor, inventory, and purchasing.
• Experience leading banquet food production and catering events is highly preferred.
• Strong leadership, coaching, and organizational skills.
• Working knowledge of food safety regulations and ServSafe principles.
• Ability to work in a fast-paced environment while maintaining exceptional quality standards.
• Ability to lift up to 60 pounds with or without reasonable accommodation.