Beverage Director Jobs

About The Position

Requirements

• Five or more years of progressive food and beverage leadership experience; experience in an independent hotel, restaurant, cocktail-forward concept, or multi-outlet operation is preferred.
• Demonstrated responsibility for a departmental or restaurant profit-and-loss statement.
• Strong financial acumen, including budgeting, forecasting, labor management, cost of goods, inventory control, and profitability.
• Experience leading and developing front-of-house and culinary leaders.
• Proven ability to increase revenue, improve cost controls, or strengthen operating performance.
• Strong knowledge of food, wine, cocktails, hospitality, and service standards.
• Ability to preserve a positive culture while establishing accountability and improving results.
• Strong communication, organization, problem-solving, and decision-making skills.
• High level of professionalism, integrity, emotional intelligence, and follow-through.
• Ability to work evenings, weekends, holidays, and special events based on business needs.

Nice To Haves

• Bachelor’s degree in hospitality, business, culinary management, or a related field is preferred, but not required with relevant experience.
• Experience in an independent hotel, restaurant, cocktail-forward concept, or multi-outlet operation.

Responsibilities

• Foster an inclusive, collaborative culture in which employees feel valued, heard, and supported.
• Recruit, develop, and mentor food and beverage employees and leaders, creating opportunities for growth and career advancement.
• Set clear responsibilities, performance expectations, and measures of success for team members.
• Lead visibly, accessibly, accountably, and authentically, including during peak operating times, evenings, weekends, and special events.
• Promote communication, respect, and teamwork across front and back of house, hotel departments, and leadership.
• Support a workplace culture that balances performance with employee well-being.
• Own the financial and operational performance of Ace Gillett’s and Ace Café.
• Develop budgets, forecasts, revenue goals, labor plans, and cost-control strategies.
• Review revenue, check counts, average check, labor, cost of goods, inventory, and profitability; identify gaps and implement measurable corrective actions.
• Manage purchasing, inventory, waste, pricing, and vendor relationships.
• Provide financial reporting, forecasts, and recommendations to the General Manager and company leadership.
• Build Fort Collins community relationships through programming, local partnerships, and guest experiences.
• Develop opportunities to attract hotel guests and local residents while reinforcing each outlet’s distinct identity.
• Collaborate with local businesses, artists, breweries, musicians, and community organizations on experiences that drive engagement and revenue.
• Partner with Sales and Marketing on campaigns, hotel packages, and group opportunities.
• Evaluate activations and initiatives based on guest engagement, revenue, cost, and profitability.
• Ensure guest experiences reflect the hotel’s authentic, welcoming hospitality and connect guests with local culture and community.
• Champion polished, genuine service and maintain standards for food, beverage, service, cleanliness, ambiance, and presentation.
• Partner with the Chef on menu development, costing, quality, inventory, and kitchen performance.
• Partner with the Front of House Manager on service standards, beverage programming, staffing and labor strategies, training, and guest engagement.
• Align schedules and staffing with forecasted demand, hotel occupancy, reservations, and events.
• Monitor guest feedback and address concerns promptly and professionally.
• Maintain compliance with health, sanitation, alcohol-service, employment, and workplace-safety requirements.
• Preserve the individual character of Ace Gillett’s and Ace Café while improving consistency and business performance.