Top 1264 Director Jobs in Highlands Ranch, 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
Director, Partnerships Strategy: Thrive
College Track —Aurora, CO
- $90,000 - $165,000 a year
- Full-time
- Hybrid work
- 5 years
- Master's degree
- Bachelor's degree
- Paid holidays
- Health insurance
Executive Director
Caley Ridge Senior Living —Englewood, CO
- $115,000 - $120,000 a year
- Full-time
- Bachelor's degree
- Mentoring
- Older adults
- Health insurance
- Dental insurance
Quick Apply
Director of Programs
State of Colorado —Denver, CO
- $105,000 - $110,000 a year
- Online Application
- Background check
- Customer service
- Office
- Paid holidays
- Disability insurance
11d
HR Director
Peaks Healthcare —Denver, CO
- $120,000 - $150,000 a year
- Full-time
- Senior level
- Leadership
Quick Apply
Managing Director of Classroom Management and Culture
Rocky Mountain Prep —Denver, CO
- $120,000 - $170,000 a year
- Overtime
- School experience
- Classroom
- Master's degree
- Health savings account
- Paid holidays
Quick Apply
Director of Quality
CoorsTek Inc —Golden, CO
- $146,552 - $201,509 a year
- Full-time
- Analysis skills
- Travel
- Senior level
Quick Apply
Director Operations
Sierra Nevada Corporation —Centennial, CO
- $167,490.31 - $230,299.19 a year
- Full-time
- Schematics
- Ability to walk for extended periods
- Military
- Health insurance
- Dental insurance
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
Director Patient Experience
AdventHealth Parker —Parker, CO
- $81,869.91 - $152,262.94 a year
- Full-time
- OSHA
- Marketing
- Hospital
- Paid parental leave
- Disability insurance
Director Food and Beverage, West Region
FirstService Residential —Denver, CO
- $140,000 - $150,000 a year
- Weekends as needed
- Background check
- Sales
- Basic math
- Health savings account
- Paid holidays
Quick Apply
Director of Food Safety and Quality Assurance
Ready Foods, Inc. —Denver, CO
- $127,460 - $223,056 a year
- Master's degree
- 8 years
- Senior level
Quick Apply
Facilites Director
Denver Metro Chamber Of Commerce —Denver, CO
- $110,000 - $125,000 a year
- Full-time
- Office
- 8 years
- Organizational skills
Quick Apply
Creative Director of Brand Design
Monigle Associates Inc —Denver, CO
- $120,000 - $150,000 a year
- Full-time
- 8 years
- Mentoring
- Senior level
- Paid parental leave
- Disability insurance
Quick Apply
Director, Real Estate Services - Remote
UnitedHealth Group —Denver, CO
- $134,600 - $230,800 a year
- Full-time
- Hybrid work
- Pass drug screening
- Office
- Analysis skills
5d
Sr. Director, Client Engagement
Epsilon —Denver, CO
- $128,000 - $192,000 a year
- Email
- Hybrid work
- Fair chance
- Senior level
- Leadership
- Commuter assistance
- Paid holidays
Director of Restaurants
Augments Jobs —Denver, CO
- $140,000 - $160,000 a year
- Full-time
- Mentoring
- In-person
- Senior level
- Relocation assistance
- Health insurance
Quick Apply
11d
Director, Go-to-Market & Business Strategy
Grüns —Denver, CO
- $160,000 - $180,000 a year
- Remote
- Inventory management
- Senior level
- Paid time off
Quick Apply
Regional Director - Denver, Boulder, Madison (WI)
bartaco —Denver, CO
- $120,000 - $140,000 a year
- Full-time
- Public speaking
- 3 years
- Mentoring
Quick Apply
Director of People
Zero Homes —Denver, CO
- $130,000 - $160,000 a year
- Full-time
- Google Workspace
- Office
- Senior level
- Health insurance
- Dental insurance
Quick Apply
4d

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Food and Beverage Director

Red Rocks Country Club -
Morrison, CO

Quick Apply

Job Details

Full-time
$90,000 - $100,000 a year

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

director jobs in highlands ranch, co

Food and Beverage Director

Director, Partnerships Strategy: Thrive

Executive Director

Director of Programs

HR Director

Managing Director of Classroom Management and Culture

Director of Quality

Director Operations

Assistant Director of Food & Beverage

Director Patient Experience

Director Food and Beverage, West Region

Director of Food Safety and Quality Assurance

Facilites Director

Creative Director of Brand Design

Director, Real Estate Services - Remote

Sr. Director, Client Engagement

Director of Restaurants

Director, Go-to-Market & Business Strategy

Regional Director - Denver, Boulder, Madison (WI)

Director of People

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