Food and Beverage Director in Fort Collins, Colorado at Armstrong Hotel

ABOUT US

Crystal Creek Hospitality is a collection of independently spirited and branded hotels focused on remarkable hospitality™. We see every day as an opportunity to enrich the lives of our employees, guests, and communities. Our vision, mission, values and commitments are at the core of every decision we make and every person we hire. No heroes, no egos–just a diverse group of individuals with solid relationships built on a foundation of trust that honors our employees, guests, and investors.

OUR VALUES

We Engage and We Listen

We Care and We Own

We Provide and We Ensure

We Appreciate and We have Fun

JOB OVERVIEW

The Director of Food and Beverage oversees all operations of our upscale dining restaurant. Possess a deep understanding of high-end dining experiences, exceptional leadership capabilities, and a strong passion for delivering exceptional guest service. As the Director of Food and Beverage, you will be responsible for managing the day-to-day operations, ensuring outstanding food quality, enhancing guest satisfaction, and driving profitability while maintaining the highest industry standards.

REPORTS TO

General Manager

DIRECT REPORTS

N/A

KEY RELATIONSHIPS

Internal: Managers and hourly staff

External: Guests, Vendors and Key Industry Partners

ESSENTIAL JOB FUNCTIONS

• Oversee and manage the day-to-day operations of the restaurant’s food and beverage department, ensuring smooth service, exceptional food quality, and guest satisfaction
• Coordinate with the Executive Chef and culinary team to develop seasonal menus that align with restaurant’s brand, seasonal trends, and customer preferences
• Maintain high standards of food preparation, presentation, and service in alignment with restaurant goals
• Recruit, train, and develop food and beverage team members, including servers, bartenders, and kitchen staff
• Ensure all staff are knowledgeable of the restaurant’s menu, wine list, and overall guest experience standards
• Conduct regular performance evaluations and provide constructive feedback to ensure continual development
• Foster a collaborative, professional, and motivated work environment that promotes high morale and team cohesion
• Ensure an exceptional dining experience for guests by addressing concerns promptly and proactively, handling guest feedback, and maintaining a presence on the floor during service hours
• Oversee the development and implementation of wine pairings, cocktail suggestions, and special event menus to enhance the dining experience
• Work closely with the marketing team to promote special events, seasonal offerings, and new menu items to guests
• Develop and manage the department’s annual budget, ensuring financial goals and targets are met while maintaining food quality and guest satisfaction
• Monitor and control food and beverage costs, staffing costs, and operational expenses, implementing cost-saving initiatives without compromising quality
• Analyze and report on monthly financial performance, identifying opportunities for improvement and growth
• Oversee inventory management, ensuring appropriate stock levels of food, beverages, and supplies while minimizing waste
• Collaborate with suppliers and vendors to negotiate pricing, quality, and delivery schedules for all food and beverage items
• Ensure compliance with health, safety, and sanitation regulations
• Work with the marketing team to create and execute strategies for increasing guest engagement and attracting new customers
• Develop and promote seasonal menus, wine pairings, and unique events to elevate the restaurant’s profile within the local community and beyond
• Ensure that the restaurant's food and beverage offerings are aligned with the brand's positioning in the market
• Ensure the restaurant complies with all health, safety, and alcohol regulations
• Conduct regular audits of sanitation procedures, food storage, and kitchen operations
• Promote a safe work environment and ensure all staff are trained in safety procedures

PHYSICAL DEMANDS & WORK ENVIRONMENT

The physical demands & work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to handle, feel, or finger; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk and climb or balance. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their direct report.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

ESSENTIAL QUALIFICATIONS

• Proven experience (5+ years) in food and beverage management in an upscale dining environment
• Strong leadership, communication, and organizational skills
• Extensive knowledge of food, wine, cocktails, and dining service etiquette
• Experience managing large teams in a high-pressure, fast-paced environment
• Excellent financial acumen with a focus on cost control, budgeting, and profitability
• Passion for delivering outstanding guest service and creating memorable dining experiences
• Strong knowledge of inventory management and supplier relations
• Ability to work evenings, weekends, and holidays as needed
• Bachelor's degree in Hospitality Management, Culinary Arts, or related field preferred
• Exceptional interpersonal and communication skills
• Detail-oriented with a commitment to delivering the highest quality service
• Creative, innovative, and able to adapt quickly to new trends and ideas
• Strong problem-solving abilities and calm under pressure
• High level of professionalism, integrity, and dedication to excellence