Director of Food & Beverage

Why us?

Sage Restaurant Concepts (SRC) is looking for a Director of Food & Beverage to join us at Hotel Alpenrock. We connect with the people that live and work in the communities we serve by providing highly designed, innovative, locally-focused food and beverage experiences. We are a growing company with concepts nationwide.

 

Hotel Alpenrock was born from the bold, adventurous spirit that defines Breckenridge—a town shaped by dreams, resilience, and reinvention. From its gold rush origins to its status as a world-class destination for outdoor adventure and mountain luxury, Breckenridge has always been a haven for visionaries. Honoring this legacy, Hotel Alpenrock bridges the town’s storied past with its vibrant present, reimagining hospitality for the modern explorer.

 

Sage Restaurant Concepts is a family of seasoned restaurateurs committed to consistently crafting exceptional experiences that forge a bond with our guests, enrich our communities and empower our people. We create industry-leading restaurant and bar concepts with soul for the people who live, work and play in the communities we serve.

Throughout our portfolio, it rings true that we believe in the power of impacting lives through hospitality and work daily to fulfill that endeavor.

 

At Sage Restaurant Concepts, we impact lives through hospitality. Our vision is to be a restaurant company with a soul. We consistently craft exceptional experiences that forge a bond with guests, enrich our community, and empower our people.

Job Overview

Provide strategic leadership and operational oversight for the property’s entire food and beverage division, including restaurants, bars, catering/banquets, and in-room dining. Responsible for ensuring profitability, guest satisfaction, compliance, and innovation across all outlets. Partners with senior leadership to achieve financial goals, drive culture, and deliver extraordinary guest experiences while maintaining consistency and compliance with company standards and brand expectations.

Responsibilities

• Lead, mentor, and inspire managers and supervisors across all food and beverage outlets and banquets.
• Develop, recommend, and manage budgets, forecasts, P&L statements, and departmental financial objectives to achieve or exceed expectations.
• Collaborate closely with the Executive Chef and culinary leadership to ensure cohesive operations and shared accountability for performance.
• Oversee planning and flawless execution of large-scale banquets, catering, and private dining events.
• Partner with Sales & Events to align offerings with client needs and maximize revenue opportunities.
• Ensure service, hospitality, and company SOP standards are consistently achieved across outlets.
• Recruit, hire, and develop management staff; conduct performance reviews and succession planning.
• Regularly review outlet financial performance, providing guidance and accountability to managers to ensure profitability.
• Implement and manage company programs, including safety and sanitation requirements, federal/state/local compliance, and brand standards.
• Market food and beverage outlets; collaborate on promotions, seasonal campaigns, and activations to capture both in-house guests and local market share.
• Foster a positive, inclusive, and respectful workplace environment for all associates.
• Respond promptly to guest concerns, ensuring a high level of satisfaction and issue resolution.

 

OTHER RESPONSIBILITIES

• All other duties as assigned, requested or deemed necessary by management.

 

SUPERVISORY DUTIES

• 25 – 100 associates (varies by property, outlet size, and season)

Qualifications

Education/Formal Training

• High school diploma or equivalent required; bachelor’s degree in hospitality or related field preferred.
• ServSafe Manager certification required.

 

Experience

• Minimum seven years of progressive leadership experience in food and beverage management, including multi-outlet or director-level oversight.
• Demonstrated success in managing financials, leading teams, and fostering strong workplace culture.
• Must meet state and federal requirements for serving alcohol.

 

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.

• Advanced knowledge of food and beverage operations, including restaurants, banquets, and cat