Director of Food and Beverage

Description About The Source Hotel

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 are looking for our next great team member to join us on our team. We are committed to providing you with:

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members
• RSP/401K matching program for eligible associates
• Discounts with our Crescent managed properties in North America for you & your family members

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!

• 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.

• 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,…