Director of Food & Beverage

Crescent Hotels & Resorts; Denver (CO); Sur place; USD 120 000 - 190 000; Plein temps

Résumé du poste

Populus Denver seeks a Director of Food & Beverage to lead the property's dining and beverage program. This executive role owns revenue, cost control, guest experience, and strategic development across all venues including Pasque, Stellar Jay, and private dining.

You will partner with the General Manager, Chef, Sales, and Finance to craft annual plans, programs, and budgets, while creating seasonal offerings, events, and market initiatives.

Responsabilités

• Strategic Leadership & Business Development
• Provide executive oversight and strategic direction for all Food & Beverage operations, ensuring alignment with the hotel's positioning, brand standards, ownership objectives, and annual business plan.
• Develop and execute a comprehensive Food & Beverage strategy that balances revenue generation, profitability, guest satisfaction, and market relevance.
• Establish distinct operating and commercial strategies for each venue while maintaining consistency in service standards, leadership accountability, and financial discipline.
• Identify opportunities to expand local market penetration, increase non-hotel guest traffic, and strengthen the property's reputation as a dining and entertainment destination.
• Collaborate closely with the General Manager, Director of Sales & Marketing, Revenue Management, and Executive Chef on business development initiatives.
• Lead the development of seasonal programming, culinary partnerships, special events, holiday activations, and other revenue-generating experiences.
• Monitor Denver's competitive restaurant, rooftop, bar, and hospitality landscape to identify market opportunities and evolving consumer preferences.
• Take an active role in developing the annual operating budget, business plan, and long‑term Food & Beverage positioning.

Description du poste

Position Overview

Populus Denver is seeking an accomplished, highly engaged, and commercially driven Director of Food & Beverage to lead the hotel's comprehensive food and beverage operations. This executive leadership position is responsible for the financial performance, operational excellence, guest experience, culinary collaboration, and strategic development of the property's diverse dining and beverage concepts.

Key Responsibilities

• Strategic Leadership & Business Development
• Provide executive oversight and strategic direction for all Food & Beverage operations, ensuring alignment with the hotel's positioning, brand standards, ownership objectives, and annual business plan.
• Develop and execute a comprehensive Food & Beverage strategy that balances revenue generation, profitability, guest satisfaction, and market relevance.
• Establish distinct operating and commercial strategies for each venue while maintaining consistency in service standards, leadership accountability, and financial discipline.
• Identify opportunities to expand local market penetration, increase non-hotel guest traffic, and strengthen the property's reputation as a dining and entertainment destination.
• Collaborate closely with the General Manager, Director of Sales & Marketing, Revenue Management, and Executive Chef on business development initiatives.
• Lead the development of seasonal programming, culinary partnerships, special events, holiday activations, and other revenue-generating experiences.
• Monitor Denver's competitive restaurant, rooftop, bar, and hospitality landscape to identify market opportunities and evolving consumer preferences.
• Take an active role in developing the annual operating budget, business plan, and long‑term Food & Beverage positioning.

Financial Performance & Profitability

• Develop, manage, and execute annual operating budgets, monthly forecasts, and departmental business plans.
• Assume full ownership of Food & Beverage revenue, departmental expenses, labor productivity, and operating profit.
• Monitor daily, weekly, and monthly financial performance against budget, forecast, and prior‑year results.
• Establish disciplined cost controls for food, beverage, labor, operating supplies, and controllable departmental expenses.
• Partner with the Executive Chef to manage menu engineering, food costs, purchasing, waste reduction, and production efficiency.
• Develop beverage pricing, product mix, inventory management, and purchasing strategies that optimize profitability.
• Implement labor scheduling practices aligned with forecasted business volumes, productivity standards, and service requirements.
• Conduct regular profit and loss reviews, identify performance gaps, and implement measurable corrective action plans.
• Monitor average check, covers, revenue per available seat, outlet contribution, banquet profitability, and other relevant financial indicators.
• Ensure compliance with purchasing procedures, invoice approvals, inventory controls, and financial reporting requirements.
• Work closely with Finance to manage vendor relationships, accounts payable priorities, and cash‑flow‑sensitive purchasing decisions.

The Director of Food & Beverage carries direct accountability for the financial results of the entire division.

Expected outcome: Consistent achievement of budgeted revenue and departmental profitability, supported by accurate forecasting, disciplined expense management, and measurable operating improvements.

Restaurant, Rooftop & Beverage Operations

Provide visible, hands‑on leadership across all Food & Beverage venues, ensuring operational consistency while protecting the unique character of each concept.

Pasque - Restaurant Operations

• Oversee breakfast, brunch, lunch, dinner, and seasonal dining operations as applicable.
• Drive consistent service execution, guest engagement, table management, and dining‑room efficiency.
• Collaborate with culinary leadership on menu development, pricing, and seasonal offerings.
• Develop strategies to increase local patronage, repeat visits, and overall restaurant profitability.
• Maintain effective staffing models and service standards across varying meal periods.

Stellar Jay - Rooftop Dining & Beverage

• Position the rooftop as a compelling destination for hotel guests and the Denver local market.
• Oversee beverage programming, service execution, reservations, guest flow, and seasonal operations.
• Maximize revenue through strategic pricing, beverage mix, event programming, and utilization of available space.
• Develop operating plans that address weather‑related demand fluctuations, seasonal staffing, and outdoor guest comfort.
• Maintain an elevated, energetic guest experience consistent with the venue's identity.

Additional Food & Beverage Operations

• Provide oversight of private dining, in‑room dining, event spaces, and other Food & Beverage services as assigned.
• Ensure each operation has clearly established revenue goals, expense controls, staffing expectations, and service standards.
• Coordinate operational support between venues without compromising individual concept integrity.
• Banquets, Catering & Event Execution
• Oversee the operational execution and profitability of all banquet, catering, private dining, and special event business.
• Collaborate with Sales and Catering teams to maximize event conversion, revenue opportunities, and guest satisfaction.
• Ensure accurate planning, staffing, setup, service delivery, and post‑event reconciliation.
• Review banquet event orders, event profitability, labor allocation, and operational requirements.
• Develop innovative event concepts and programming to maximize underutilized spaces.
• Establish clear communication and accountability between Sales, Culinary, Banquets, and Operations.
• Identify opportunities to improve beverage attachment, event check averages, and overall catering contribution.

Guest Experience & Service Excellence

• Establish and maintain elevated service standards consistent with Populus Denver's lifestyle positioning.
• Maintain a strong operational presence during peak dining periods, major events, weekends, and holidays.
• Lead service training focused on hospitality, product knowledge, personalization, anticipation of guest needs, and service recovery.
• Review guest feedback, online reviews, satisfaction surveys, and direct guest comments to identify recurring service opportunities.
• Personally engage with guests, resolve escalated concerns, and ensure timely follow‑through.
• Develop measurable service improvement initiatives with clear ownership and deadlines.
• Ensure consistent presentation, cleanliness, ambiance, music, lighting, and overall venue readiness.
• Partner with hotel leadership to create seamless experiences between Food & Beverage and other hotel departments.

Leadership, Talent Development & Accountability