Food and Beverage Manager

Why Us?

Position Starting Rate: $70,000-74,000 base salary per year plus bonus plan

Job Close Date: September 16, 2026 or until filled

Welcome to the Springhill Suites Denver Downtown and Degree Brewpub. A bold and inspiring hotel where contemporary design mingles effortlessly with world-class service. Here, you can have it all. An energized downtown location. Spacious suites that don’t compromise style for comfort. Dynamic meeting and event space perfect for collaboration or celebration. A visionary approach to business. At the SpringHill Suites Denver Downtown hotel, we offer more than a place to stay. Here, we offer a fresh, urban hotel experience unlike any other. Our partnership with Metro State University's Hospitality Learning Center enables our hotel to be a teaching and learning hotel, giving employees the chance to give back to the community by mentoring a continuous influx of student interns from Colorado's largest public university.

At Sage we create a culture of belonging. Our team members serve with creativity and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

EMPLOYEE PERKS! Why join the Springhill Suites and Degree Brewpub Family?

• Eligible for department head bonus plan.
• Employee Referral Program - $500 to $1000 based on position!
• Free Monthly RTD EcoPass
• Free Onsite Parking!
• Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants and much, much more!
• Discounted Hotel rates at all Marriott/Starwood & Sage managed Hotels & Restaurants
• Medical, Dental, Vision, 401K & Flex Spending Account (FT Employees)
• Paid time off for Vacation, Sick days and Holidays (FT Employees)
• A fun work environment that encourages individual recognition, growth & development

POSITION FOCUS

At Springhill Suites Denver Downtown, the Food & Beverage Manager is part of a team that leads with fun-forward professionalism, a deep respect for sustainable operations, and a genuine investment in the students, guests, and neighbors who make this place worth working in.

Plan and manage the Restaurant, Breakfast, and Banquets & Catering departments in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the front of house operations of the Restaurant, Breakfast, and Banquets & Catering. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.

• Lead and develop the Food & Beverage team, fostering a culture of engagement, accountability, and exceptional hospitality.
• Collaborate closely with the Assistant Food & Beverage Manager to provide seamless front-of-house leadership across the restaurant, banquets & catering, and breakfast teams, flexing between outlets based on business levels, events, staffing, and guest needs.
• Serve as the primary operational leader for the restaurant, maintaining a strong and visible floor presence during key service periods and actively supporting the daily operation.
• Lead, coach, train, empower, and develop food and beverage associates while fostering a positive, accountable, and collaborative team environment.
• Establish and maintain standards for service, hospitality, cleanliness, product presentation, and overall guest experience.
• Actively engage with guests and associates during service, responding to guest needs, feedback, and service opportunities in real time to ensure a high-quality experience.
• Collaborate with culinary leadership to develop and execute creative food and beverage promotions, seasonal offerings, special events, and activations designed to enhance the guest experience, drive restaurant traffic, and generate revenue.
• Partner with culinary and hotel leadership on menu development, programming, pricing, promotions, and other initiatives that strengthen the identity and performance of the food and beverage operation.
• Help develop and execute strategies to increase participation from hotel guests, the MSU Denver community, and the surrounding downtown Denver market.
• Manage staffing and scheduling in alignment with business levels, forecasts, service expectations, and financial objectives while collaborating with the Assistant Food & Beverage Manager to effectively deploy the team across outlets.
• Participate in the recruitment, onboarding, training, performance management, coaching, and development of front of house food and beverage associates, while assisting and supporting culinary leaders in oversight of their teams.
• Support the development and management of departmental budgets, forecasts, labor expenses, operating costs, and revenue objectives.
• Monitor restaurant and departmental performance and identify opportunities to improve revenue, productivity, cost control, service, and overall profitability.
• Ensure compliance with Sage Hospitality standards, brand standards, food safety and sanitation requirements, liquor regulations, and all applicable federal, state, and local regulations.
• Maintain food and beverage areas, equipment, and service environments to ensure cleanliness, organization, safety, and operational readiness.
• Work collaboratively with culinary, sales, events, front office, and other hotel departments to ensure successful execution of restaurant service, group programs, catering events, and hotel-wide initiatives.
• Support the hotel's Teaching Hotel Mission and partnership with MSU Denver by creating an environment where associates and students can learn through hands-on experience, coaching, mentorship, and exposure to professional hospitality operations.
• Perform other duties as assigned, requested, or deemed necessary by management.

Education/Formal Training

More than two years of post high school education.

Experience

One to two years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Excellent comprehension for assisting with guest and associate matters.
• Interpreting instructions from customers, associates, and managers.
• Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
• Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
• Must have knowledge of food safety and chemicals/agents for training purposes.

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.

• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
• Bending to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
• No kneeling required.
• Mobility -95% of shift covering all areas of outlets supervising.
• Continuous standing to assist at hostess station -minimal stationary standing.
• Climbing stairs -varies by location. No driving required.

Environment

Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.