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Aimbridge Corporate - Food & Beverage Director (Task Force)

Job Overview

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Employment Type

Full-time
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Work Schedule

Flexible
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Benefits

Daily Pay
Medical insurance
Dental Insurance
Vision Insurance
short-term disability
long-term disability
Life insurance
Paid Time Off
Employee assistance program
401k Retirement Plan

Job Description

Aimbridge Hospitality is the world's leading global hospitality management company, committed to excellence in hotel operations and employee development. With over 80 respected hotel brands in its portfolio, Aimbridge places a strong emphasis on delivering exceptional guest experiences and fostering positive relationships with partners and team members alike. Their focus on trust, culture, and operational excellence has made them a distinguished leader in the hospitality industry, offering dynamic career opportunities across many locations, including Colorado.

As a Food and Beverage Director at Aimbridge Hospitality, you will play a pivotal role in ensuring efficient, friendly, and high-quality service across multiple food and beverage outlets such as Restaurant, Room Service, Lounge, Market, and Banquets. This management-level position demands dedication in overseeing budgeted payroll and controlling overhead costs while driving revenue growth across all associated revenue streams. The Food and Beverage Director is responsible for guiding and organizing the activities of the Food and Beverage Department, overseeing food quality standards, and fostering a cohesive team environment.

This role requires not only operational expertise but also leadership in developing team members and maintaining a positive workspace that increases both guest and employee satisfaction. The Food and Beverage Director often steps into a Chef role when necessary, demonstrating versatility and commitment to quality. With responsibilities spanning from supervising meal preparation and service to ensuring cleanliness and safety compliance, this position requires a comprehensive understanding of restaurant and banquet management. The ideal candidate will have extensive experience managing various food and beverage operations and must exhibit strong communication, problem-solving, and financial management skills.

This is a full-time position supporting the success and growth of the hotel's food and beverage services, with overtime as applicable. Aimbridge provides a competitive benefits package for full-time employees, including medical, dental, and vision coverage, paid time off, and retirement plans. Joining Aimbridge means committing to setting new standards in hospitality excellence, where every day brings the opportunity to contribute to a culture of trust and outstanding service.

Job Requirements

  • At least 5 years of progressive experience in a hotel or related field
  • Possess a 2-year college degree or higher, or a culinary degree
  • Hold current certifications including food handlers, alcohol awareness, CPR and first aid
  • Proficiency in Windows operating system and company approved software
  • Extensive experience in restaurant, bar, banquet, catering, in-room dining and kitchen management
  • Strong communication skills
  • Ability to evaluate and select alternatives quickly
  • Ability to maintain composure under pressure
  • Effective problem-solving skills
  • Capacity to assimilate and adjust complex information
  • Good listening and conflict resolution skills
  • Ability to manage financial data and budgeting
  • Familiarity with hotel organization and department functions
  • Knowledge of forecasting, budgeting, labor management and purchasing
  • Timely completion of forecasting and budgeting tasks
  • Maintain professional working relationships
  • Awareness of market competition and industry trends

Job Qualifications

  • At least 5 years of progressive experience in a hotel or related field with a 2-year college degree and 3 or more years of related experience, or a 4-year college degree with 1 to 2 years of related experience, or a culinary degree with 1 to 2 years of progressive experience in a hotel or related field
  • Hold and maintain applicable certification requirements including food handlers, alcohol awareness, CPR and first aid
  • Proficient in Windows operating systems, company approved spreadsheets and word processing
  • Extensive experience in restaurant, bar, banquet, catering, in-room dining and kitchen management
  • Effective communication skills including speaking, reading and writing
  • Ability to evaluate and select among alternative courses of action quickly and accurately
  • Ability to work well under high pressure, maintaining composure and objectivity
  • Effective in handling workplace problems including anticipating, preventing, identifying and solving problems
  • Ability to assimilate complex information from disparate sources to meet specific needs
  • Ability to listen, understand, clarify and resolve concerns of co-workers and guests
  • Ability to work with financial data and perform basic arithmetic functions including analysis and forecasting
  • Familiarity with hotel organizational structure and department functions
  • Knowledge and experience with forecasting, budgeting, labor management and purchasing
  • Ability to complete all applicable forecasting and budgeting efficiently
  • Maintain professional relationships and open communication with managers, employees and other departments
  • Awareness of local competition and industry trends

Job Duties

  • Organize, direct, supervise and assist in preparation and service of all food and beverage for the restaurant, room service, market, employee cafeteria and banquets
  • Ensure cleanliness, sanitation and safety in kitchens, service stations, FOH, BOH work and storage areas while minimizing waste and maximizing cost production ratio
  • Plan meals and service while directing and guiding the chef with assignments such as pricing and banquets
  • Provide oversight of kitchen staff, outlets, banquet food display merchandising, and operations of kitchen, service, beverage and banquet departments
  • Work as a chef as required
  • Maintain adherence to budgeted payroll and overhead costs
  • Continually work towards improving sales revenues to meet or exceed budget

Job Criteria

Experience

Expert Level (7+ years)


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