Director of Food & Beverage

Reports to

Assistant General Manager

Supervises

Food & Beverage Department

About the role

At The Jacquard Hotel & Rooftop, we don't believe in ordinary hospitality. Located in the heart of Cherry Creek, The Jacquard is a lifestyle-driven Autograph Collection hotel featuring two distinct dining experiences: Narrative, our signature restaurant, and Kisbee on the Roof, one of Denver's premier rooftop destinations. In addition, our hotel boasts a first-class banquet and culinary operation that is recognized as a market leader for group dining, social events, and elevated catered experiences.

We are seeking an energetic and visionary Director of Food & Beverage who thrives in a fast-paced environment and is passionate about creating memorable guest experiences. This leader will be responsible for driving operational excellence, building high-performing teams, and executing a strong top-line revenue strategy across all food and beverage outlets. The ideal candidate combines a relentless service mindset with strong commercial acumen. They understand how to create unforgettable experiences for guests while driving revenue, profitability, and market share. This role requires a hands-on leader who can inspire teams, implement strategy, hold teams accountable, and continuously elevate the guest experience.

Responsibilities

• Lead all Food & Beverage operations, including Narrative, Kisbee on the Roof, Banquets, Catering, and In-Room Dining.
• Execute innovative revenue-driving strategies.
• Oversee a market-leading banquet and culinary operation.
• Build, coach, and develop a culture centered around hospitality, accountability, and excellence.
• Partner with Sales and Revenue Management to maximize group, catering, and restaurant revenue opportunities.
• Drive financial performance through labor management, cost controls, menu strategy, and programming.
• Ensure exceptional execution of service standards while continually elevating the guest experience.

Requirements

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field; or equivalent work experience.
• Minimum of 5 years of experience in food and beverage management, preferably in a hospitality or hotel environment.
• Expertise in food safety, sanitation, and health regulations.
• Proven ability to manage budgets, control costs, and drive profitability.
• Excellent communication and interpersonal skills to interact with guests, staff, and vendors.
• Ability to handle high-pressure situations and resolve conflicts efficiently.
• Proficiency in using point-of-sale (POS) systems, inventory management software, and Microsoft Office.
• Proven Food & Beverage leadership experience within a lifestyle, luxury, or upper-upscale hotel environment.
• Strong operations experience.
• A strategic leader who can create and execute top-line revenue initiatives.
• Passion for hospitality and developing people.
• Entrepreneurial mindset with the ability to turn ideas into results.
• Visible, hands-on leadership style with high standards and attention to detail, and experience with training and developing staff.

Work Environment

• Primarily an indoor environment, including office, restaurant, and kitchen settings.
• Frequent standing and walking required during service hours, with occasional sitting during administrative tasks.
• Exposure to kitchen and restaurant equipment, including cleaning chemicals.
• Must be able to lift and carry up to 25 lbs.
• Flexibility to work evenings, weekends, and holidays as required by business operations.

Pay

$105,000 – $115,000 annually