Top 115 Dining room manager Jobs in Centennial, Co

Food and Beverage Director
Red Rocks Country Club —Morrison, CO
- $90,000 - $100,000 a year
- Weekends as needed
- Bar
- 3 years
- Bachelor's degree
Quick Apply
13d
Restaraunt Server
Lotus Concepts Management —Centennial, CO
- $19.47 - $55.00 an hour
- Part-time
- Bar
- Ability to walk for extended periods
- Ability to stand for extended periods
- Employee discount
Quick Apply
Assistant Director of Food & Beverage
CHERRY HILLS COUNTRY CLUB —Cherry Hills Village, CO
- $95,000 - $105,000 a year
- Full-time
- Background check
- Bar
- ServSafe
- Free parking
- Paid holidays
13d
Assistant Restaurant Manager OEM/HM
The Golden Hotel Ascend Collection —Golden, CO
- $60,000 - $62,000 a year
- Full-time
- 7 years
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
7d
Food & Beverage Lead
The Source Hotel —Denver, CO
- Weekends as needed
- Hybrid work
- Bar
- ServSafe
- Ability to walk for extended periods
- Health insurance
- Dental insurance
Quick Apply
SHIFT LEADER
Salad Collective LLC —Greenwood Village, CO
- Weekends as needed
- 18 years or older
- Training & development
- Reliable transportation
- Health insurance
- 401(k)
Server
Oskar Blues Denver —Denver, CO
- Full-time
- Basic math
- 21 years or older
- Restaurant
Quick Apply
Dining Room Manager
Brookdale Senior Living Inc. —Denver, CO
- $22.61 - $28.25 an hour
- Nights as needed
- ServSafe
- Sanitation
- English
- Health savings account
- Paid holidays
Quick Apply
Server
IHOP —Parker, CO
- Part-time
- Casual dining restaurant
- Basic math
- English
Quick Apply
Executive Chef
Warwick Hotel —Denver, CO
- $90,000 - $110,000 a year
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- 5 years
- Free parking
- Paid holidays
Quick Apply
Beverage Supervisor - McMurdo
Gana-A'Yoo, Limited - Antarctic Program —Denver, CO
- $864 - $964 a week
- Online Application
- Bar
- High school
- ServSafe
Quick Apply
Restaurant Manager
Hacienda Colorado —Englewood, CO
- $60,000 a year
- Weekends as needed
- Casual dining restaurant
- Mid-level
- High school diploma or GED
- Paid training
- Health savings account
Quick Apply
Restaurant Server
Stonebridge —Denver, CO
- From $16.75 an hour + tips
- Part-time
- Ability to walk for extended periods
- Ability to stand for extended periods
- Restaurant
- Disability insurance
- Health insurance
Quick Apply
Sous Chef Fine Dining
Eddie Merlot's —Englewood, CO
- Full-time
- Hospitality
- Customer service
- Mid-level
3d
Traveling Chef
Upper Crust Food Service —Denver, CO
- Full-time
- Customer service
- Mid-level
- 3 years
Quick Apply
5d
Culinary Manager/ Sous Chef
Stonebridge Senior —Arvada, CO
- Background check
- Microsoft Outlook
- Current TB test
Quick Apply
14h
Restaurant Manager
Hillstone Restaurant Group —Denver, CO
- $100,000 - $110,000 a year
- Full-time
- Mid-level
- Team management
- Mentoring
- Health insurance
Quick Apply
Dining Room Supervisor
Legacy Village of Castle Pines —Castle Pines, CO
- From $23 an hour
- Full-time
- Mid-level
- High school diploma or GED
- Supervising experience
- Health insurance
- Dental insurance
Quick Apply
FOH Supervisor
Water Grill Denver —Denver, CO
- $23 - $27 an hour
- 18 years or older
- Basic math
- English
- Tuition reimbursement
- Flexible schedule
Quick Apply
Service Pro / Shift Leader
TOKYO JOES LLC —Centennial, CO
- Weekends as needed
- Mid-level
- Training & development
- Restaurant
Quick Apply

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dining room manager jobs near centennial, co

Food and Beverage Director

Red Rocks Country Club -
Morrison, CO

Quick Apply

Job Details

Full-time
$90,000 - $100,000 a year
13 days ago

Qualifications

Vendor relationship building
Team leadership
Coaching
Team development
Hospitality industry experience
Leading team collaboration initiatives
Managing food service teams
Managing hospitality operations budgets

Full Job Description

Description:

Job Purpose

Provide strategic leadership and operational oversight for all food and beverage operations to deliver an exceptional member and guest experience. The Food & Beverage Director is responsible for establishing and maintaining high service standards, developing leaders, driving operational excellence, ensuring financial performance, and creating a culture of accountability throughout the department.

This position oversees all front-of-house food and beverage operations, including dining, bars, banquets, and club events. The Food & Beverage Director directly supervises the Food & Beverage Manager and Events Director while partnering closely with the Executive Chef and General Manager to ensure seamless operations and achievement of the Club's strategic goals.

Duties and Responsibilities

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

Department Leadership

Provide leadership and direction for all front-of-house food and beverage operations.
Directly supervise, coach, mentor, and develop the Food & Beverage Manager and Hospitality & Events Director.
Establish clear expectations, performance standards, and departmental goals.
Foster a positive culture centered on hospitality, professionalism, teamwork, accountability, and continuous improvement.
Conduct regular one-on-one meetings, performance evaluations, coaching sessions, and development planning for direct reports.
Recruit, interview, hire, onboard, and retain high-performing team members.

Service Excellence & Training

Develop, implement, and maintain comprehensive service standards across all food and beverage operations.
Lead the department's onboarding, training, and continuing education programs to ensure consistent execution of service expectations.
Conduct regular training on hospitality, menu knowledge, beverage service, member engagement, safety, and operational procedures.
Coach managers and supervisors to become effective trainers and leaders.
Monitor service quality and implement corrective training when standards are not consistently achieved.
Promote a culture of learning and continuous improvement throughout the department.

Operational Oversight

Maintain an active and visible presence on the dining room floor, bars, patios, and banquet spaces during service periods.
Ensure all dining outlets, member events, and beverage operations consistently meet the Club's service and presentation standards.
Monitor cleanliness, organization, equipment condition, and facility appearance throughout all food and beverage areas.
Collaborate with the Executive Chef to ensure seamless communication between front-of-house and back-of-house operations.
Ensure compliance with all Club policies, health regulations, liquor laws, and safety requirements.
Identify operational challenges and implement solutions that improve efficiency, consistency, and member satisfaction.

Financial Management

Develop and manage departmental operating budgets in partnership with the General Manager.
Monitor labor costs, scheduling efficiency, food and beverage costs, and departmental expenses.
Analyze financial reports and key performance indicators to identify opportunities for operational improvements.
Develop strategies to increase revenue, improve member utilization, and maximize profitability while maintaining exceptional service standards.
Partner with the Executive Chef on menu engineering, pricing strategies, promotions, and profitability initiatives.

Team Leadership & Accountability

Hold managers and supervisors accountable for operational execution, staffing, service standards, cleanliness, member satisfaction, and financial performance.
Address performance concerns promptly through coaching, counseling, and corrective action when necessary.
Ensure department leaders consistently follow Club policies and employment practices.
Build leadership succession by identifying and developing future leaders within the department.

Member & Guest Relations

Build strong relationships with members through regular interaction and visibility throughout the Club.
Respond professionally and promptly to member concerns and service recovery opportunities.
Continuously evaluate member feedback and implement improvements that enhance the overall dining experience.
Serve as an ambassador of the Club by promoting exceptional hospitality and personalized service.

Event Oversight

Provide leadership and strategic oversight for banquet operations, weddings, tournaments, member events, and private functions.
Partner with the Hospitality & Events Director to ensure successful planning, communication, staffing, and execution of all events.
Collaborate with other departments to ensure seamless coordination of Club-wide activities and special events.

Inventory & Beverage Management

Oversee inventory processes for beverages, supplies, equipment, and operational materials.
Ensure accurate receiving, storage, monthly inventory counts, and inventory controls.
Monitor purchasing practices to minimize waste and control costs.
Oversee vendor relationships and ordering processes, including beer gas, beverage products, and operational supplies.

Process Improvement

Evaluate operational procedures and implement best practices that improve efficiency, consistency, and the overall member experience.
Identify opportunities to streamline workflows while maintaining high service standards.
Support technology improvements and operational initiatives that strengthen departmental performance.

Working Conditions

Environment: Primarily works indoors in a fast-paced hospitality environment with seasonal outdoor responsibilities during patio service and Club events.
Physical Requirements: Requires prolonged standing, walking, bending, lifting up to 35 pounds, and frequent movement throughout the clubhouse during service periods.
Schedule: Flexible schedule including evenings, weekends, holidays, and special events based on Club operations.
Team Setting: Works collaboratively with the Executive Chef, department managers, supervisors, and all Club departments to deliver exceptional member experiences.
Weather Exposure: May be required to work outdoors during tournaments, member events, banquets, and patio operations, with exposure to varying weather conditions.

Requirements:

Education: Bachelor’s degree in hospitality management, Business Administration, or related field preferred. Equivalent experience may be considered.
Experience: Minimum of five (5) years of progressive food and beverage leadership experience, with at least three (3) years managing multiple leaders, supervisors, or departments.

Demonstrated success leading teams through training, coaching, and performance management.
Experience managing budgets, labor, inventory, and operational performance.
Proven ability to establish service standards, improve operational efficiency, and deliver exceptional guest experiences.
Private club, resort, hotel, or upscale hospitality experience preferred.

Quick Apply

Refine Your Search

dining room manager jobs in centennial, co

Food and Beverage Director

Restaraunt Server

Assistant Director of Food & Beverage

Assistant Restaurant Manager OEM/HM

Food & Beverage Lead

SHIFT LEADER

Server

Dining Room Manager

Server

Executive Chef

Beverage Supervisor - McMurdo

Restaurant Manager

Restaurant Server

Sous Chef Fine Dining

Traveling Chef

Culinary Manager/ Sous Chef

Restaurant Manager

Dining Room Supervisor

FOH Supervisor

Service Pro / Shift Leader

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