Director of Food and Beverage

Director Of Food And Beverage

Nestled in Denver's vibrant RiNo Art District, The Source Hotel is a modern retreat that seamlessly blends industrial character with contemporary elegance. As part of a dynamic marketplace featuring artisanal dining, craft beverages, and curated retail, our hotel offers guests an immersive experience that celebrates creativity, culture, and community. With thoughtfully designed spaces and an atmosphere of inspired hospitality, The Source Hotel is more than a place to stay, it's a destination to discover.

We're looking for a Director of Food and Beverage to join our dynamic team. Whether it's delivering exceptional guest experiences, supporting our world-class culinary and hospitality teams, or ensuring smooth daily operations, you'll be an essential part of what makes The Source Hotel a standout destination!

Leadership & Operations

• Provide overall leadership and direction for all Food & Beverage operations, with primary responsibility for Front of House operations and guest-facing service.
• Direct and organize the activities of the Food & Beverage department to maintain high standards of food quality, beverage quality, service, cleanliness, presentation, and merchandising while maximizing profitability.
• Directly lead and develop the Executive Chef, Food & Beverage Manager, and Banquet Captain, establishing clear expectations, accountability, and performance standards.
• Provide overall leadership and oversight of Back of House operations through the Executive Chef, ensuring effective communication, collaboration, and alignment between culinary and Front of House teams.
• Clearly define and delegate responsibility and authority across restaurant, bar, banquet, catering, and culinary operations.
• Establish and monitor operating standards, procedures, and service expectations across all Food & Beverage outlets and event operations.
• Ensure appropriate staffing levels and schedules across Food & Beverage operations based on business volume, events, occupancy, and revenue opportunities.
• Partner with the Catering Sales Manager and Banquet Captain to ensure successful planning and execution of banquet and catering events.
• Partner with the Director of Sales and Sales Manager to identify opportunities to increase group, corporate, social, and other Food & Beverage-related revenue.
• Maintain a visible leadership presence throughout Food & Beverage operations and actively engage with guests and associates.

Revenue & Financial Performance

• Develop and execute strategies to maximize Food & Beverage revenue and profitability across restaurant, bar, banquet, catering, and other F&B outlets.
• Establish and monitor financial goals, including revenue, labor, food cost, beverage cost, and overall departmental profitability.
• Develop and monitor budgets, forecasts, and financial performance in partnership with the General Manager and appropriate department leaders.
• Review financial results and identify opportunities to improve revenue, reduce costs, increase efficiency, and improve profitability.
• Implement effective controls for food, beverage, labor, purchasing, inventory, and other departmental expenses.
• Analyze outlet and event performance and adjust operating strategies based on business levels, market conditions, guest demand, and profitability.
• Develop and implement revenue-generating initiatives, promotions, packages, events, and partnerships that align with the hotel's overall business strategy.

Guest Experience & Service Excellence

• Establish and maintain consistent service standards across all Food & Beverage operations.
• Regularly evaluate guest satisfaction and online feedback and implement corrective action and service improvements as appropriate.
• Maintain a strong presence in guest-facing areas and ensure managers and associates are actively engaged with guests.
• Respond to significant guest concerns and service recovery opportunities with professionalism, urgency, and sound judgment.
• Ensure Food & Beverage spaces are consistently clean, well maintained, properly staffed, and presented to established hotel standards.
• Work collaboratively with the Executive Chef and FOH leadership to ensure the food, beverage, and service experience is cohesive and reflective of The Source's identity.

Culinary & Menu Development

• Provide leadership and direction to the Executive Chef regarding overall culinary strategy, financial performance, staffing, and operational priorities.
• Partner with the Executive Chef and Food & Beverage Manager in the development and implementation of menus designed to attract target guest and local markets.
• Ensure banquet and catering menus are developed and executed in partnership with the Catering Sales Manager, Banquet Captain, and culinary team.
• Support the continued development of Cimera as a destination restaurant and the expansion of its breakfast program to drive guest satisfaction and incremental F&B revenue.
• Ensure menu pricing, product mix, portioning, and offerings support both guest expectations and departmental profitability.

Team Development

• Recruit, interview, hire, train, and develop Food & Beverage leadership and associates in partnership with the appropriate department leaders.
• Establish clear performance expectations and hold direct reports accountable for operational and financial results.
• Continuously evaluate the performance of Food & Beverage associates and provide coaching, feedback, recognition, and development opportunities.
• Develop training programs that support service excellence, product knowledge, leadership development, and operational consistency.
• Build a culture of accountability, teamwork, communication, and hospitality across all Food & Beverage operations.
• Identify opportunities to cross-train associates and utilize staffing resources effectively across restaurant and event operations.

Sales & Business Development

• Partner with the Director of Sales, Sales Manager, and Catering Sales Manager to increase Food & Beverage revenue through group, corporate, social, local, and transient business.
• Support the Catering Sales Manager in developing new catering and event accounts and strengthening existing client relationships.
• Develop relationships with local businesses, community organizations, and strategic partners to increase awareness and visitation to The Source and Cimera.
• Identify opportunities to activate restaurant and public spaces through events, partnerships, promotions, and community programming.
• Participate in sales calls, client meetings, property tours, tastings, and other business development activities as needed.

Administration & Compliance

• Ensure compliance with all applicable local, state, federal, and company requirements related to Food & Beverage operations, including responsible alcohol service and food safety.
• Ensure appropriate inventory controls, purchasing procedures, recipes, portion specifications, production controls, and other operational tools are maintained.
• Review departmental reports and operating results and communicate significant trends, opportunities, and concerns to the General Manager.
• Communicate clearly and consistently with department leaders and associates, both verbally and in writing.
• Maintain a professional appearance and leadership presence at all times.
• Comply with attendance rules and be available to work a flexible schedule, including evenings, weekends, and holidays based on business needs.
• Perform other job-related duties as assigned.

What We're Looking For

• Significant experience leading Food & Beverage operations, preferably within a full-service hotel, independent hotel, restaurant, or comparable hospitality environment.
• Strong Front of House leadership and guest service experience.
• Strong understanding of Back of House culinary operations and the ability to effectively lead through an Executive Chef.
• Demonstrated ability to drive revenue and manage departmental profitability.
• Strong knowledge of food, beverage, restaurant, banquet, and catering operations.
• Strong financial and analytical skills, including budgeting, forecasting, labor management, and cost control.
• Exceptional communication, interpersonal, and leadership skills.
• Ability to build strong relationships with guests, associates, vendors, clients, and community partners.
• Ability to effectively manage multiple priorities in a fast-paced environment.
• Strong problem-solving and conflict-resolution skills.
• Ability to coach, develop, and hold leadership teams accountable.
• Strong understanding of service standards, guest recovery, and hospitality.
• Ability to communicate effectively in English.
• Professional appearance and manner at all times.
• Ability to move throughout Food & Beverage operations and remain actively engaged for extended periods.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.

Performance Standards

FinancialPerformance: Achieve established Food & Beverage revenue, labor, cost, and profitability goals while identifying opportunities to improve financial performance across all outlets and event operations.

GuestSatisfaction: Deliver a consistent, elevated guest experience across restaurant, bar, banquet, catering, and other Food & Beverage operations. Proactively identify service opportunities and address guest concerns with urgency and professionalism.

Leadership&TeamDevelopment: Develop strong department leaders, establish clear accountability, reduce turnover, and create a culture of teamwork, ownership, and service excellence.

OperationalExcellence: Ensure Food & Beverage