Why us?

The Stanley Hotel is seeking a visionary Director of Food and Beverage to lead our culinary and service teams at one of the most iconic and storied hotels in America.

Nestled in the majestic Rocky Mountains in Estes Park, Colorado, The Stanley Hotel is a landmark of timeless elegance, known for its historic charm, panoramic views, and a legacy that has inspired artists, writers, and adventurers for over a century. From its famed role in American pop culture to its status as a luxury mountain retreat, The Stanley offers guests an unforgettable blend of grandeur and mystery.

As a leader at The Stanley, you'll be part of a team that blends tradition with innovation. Our food and beverage program is central to the guest experience—from refined dining and mountain-inspired menus to bespoke events and immersive culinary experiences. We're looking for someone who can bring creativity, operational excellence, and a passion for storytelling through food and service.

Estes Park is more than a scenic getaway—it's the gateway to Rocky Mountain National Park, offering year-round outdoor adventure, wildlife encounters, and a vibrant arts and culture scene. Working at The Stanley means embracing the spirit of exploration and hospitality in a setting unlike any other.

At Sage Hospitality Group, we aim to “make the ordinary extraordinary,” and The Stanley Hotel is no exception. As Director of Food and Beverage, you’ll shape experiences that reflect the rich history and bold future of this remarkable destination. Join us, and help write the next chapter in The Stanley’s enduring legacy.

Job Overview

The Director of Food and Beverage is responsible for successfully driving all food and beverage operations; including banquets, culinary and restaurant outlets. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Develop and implement annual budgets and marketing plans to penetrate new sales opportunities and maximize use within existing markets. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

Responsibilities

• Showcase an inherent desire to take care of others. 

• Lead, mentor, and inspire outlet Managers, Banquet Managers, and Supervisors across all F&B operations. 

• Develop and manage annual budgets, P&L statements, forecasts, and financial targets for all F&B outlets. 

• Hire, develop, and mentor the management team 

• Regularly review financial performance with managers, ensuring each outlet contributes to overall profitability. 

• Maintain an open, collaborative relationship with the Executive Chef and Culinary team to ensure cohesion and shared accountability. 

• Oversee planning and execution of large-scale banquets, private dining, and catered events. 

• Partner with Sales & Events team to customize offerings and deliver flawless guest experiences. 

• Ensure that the hourly staff is adhering to hospitality standards, service standards, and company standard operation procedures at all times. 

• Cultivate a fun, friendly, positive work environment for all staff, modeling behaviors of kindness, empathy, hard work, and diligence.  

• Help open and close the restaurant, managing the floor approximately five shifts per week. 

• Respond to staff inquiries, comments, and grievances in a timely and professional manner. 

• Display a strong sense of awareness, perpetually listening and observing ways to enhance guest experience and maintain and improve service standards. 

• Move with urgency, maximizing efficiency to deliver world-class hospitality and service to guests. 

• Assist the entire restaurant team in service execution; greet guests at the door, greet tables, deliver water, deliver drinks, deliver food, clear and reset tables, work the host stand, work expo, etc. 

• Remain attentive to guests throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times.  

• Ability to multi-task and stay organized under high-pressure situations in order to take care of multiple tables, sections, guests, and staff. 

• Responds to guest inquiries and comments in person and on phone by providing timely and knowledgeable information. 

• Presents a clean and professional appearance at all times.  

• Maintains a friendly, cheerful and courteous demeanor at all times.  

• Performs other duties as assigned. 

Qualifications

Education/Formal Training

High school education or equivalent. 

Experience

Minimum of seven years' experience as a General Manager or F&B Director 

Knowledge/Skills

• Proven ability to lead a team, manage financials, and create strong culture. 
• Genuine desire to provide thoughtful hospitality and take care of others.
• Financial fluency as it pertains to P&L management, labor targets, food & beverage cost, budgeting, and reporting. 
• Proficient in Google Workspace or Microsoft Office, POS systems, inventory systems, and labor scheduling platforms. 
• Basic knowledge of beverage. 
• Must be fluent in oral and written English.  
• Must have vision, ability to clearly see detailed guest checks, computer print outs, written instructions and to observe entire restaurant in dimly lit conditions.  
• Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. 

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time.  

• Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift.  

• Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift.  

• Continuous standing -during preparation, during service hours or during expediting.  

• Must have moderate hearing to hear customers, supervisors, and communicate with other staff. 

• Must have excellent vision to see that product is prepared appropriately.  

• Must have moderate comprehension and literacy to read use records and all special requests. 

• Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing.  

• Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks.  

• Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. 

Environment

Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment. 

Benefits

• Eligible to participate in Sage bonus plan

• Unlimited paid time off

• Medical, dental, & vision insurance

• Eligible to participate in the Company’s 401(k) program with employer matching

• Health savings and flexible spending accounts

• Basic Life and AD&D insurance

• Company-paid short-term disability

• Paid FMLA leave for up to a period of 12 weeks

• Employee Assistance Program

• Great discounts on Hotels, Restaurants, and much more.

• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral

** The application period will be open for approximately 30 days or until a suitable candidate is identified. We encourage qualified individuals to submit their applications within this timeframe.

Salary