Food and Beverage Director

Description

POSITION

Director of Food & Beverage

The Armstrong Hotel | Ace Gillett’s | Ace Café

DATE

October 15, 2026

ABOUT US

Crystal Creek Hospitality is a collection of independently spirited and branded hotels focused on remarkable hospitality™. We see every day as an opportunity to enrich the lives of our employees, guests, and communities.

No heroes, no egos—just a diverse group of individuals with strong relationships built on trust and a commitment to our employees, guests, and investors.

OUR VALUES

We Engage and We Listen

We Care and We Own

We Provide and We Ensure

We Appreciate and We have Fun

JOB OVERVIEW

The Armstrong Hotel is seeking an experienced and inspiring Director of Food & Beverage to lead Ace Gillett's and Ace Café. This role offers a unique opportunity to help shape two beloved Fort Collins destinations while working alongside talented teams who are passionate about hospitality, food, beverage, and community.

Ace Gillett's is an iconic underground cocktail lounge known for exceptional cocktails, live music, and intimate guest experiences. Ace Café provides a welcoming gathering place for hotel guests and locals alike, reflecting the energy and character of Old Town Fort Collins. Together, these venues play an important role in the guest experience and the local community.

We're looking for a leader who can balance strategic thinking with hands-on engagement. Someone who enjoys developing people, building strong teams, creating memorable experiences, and driving sustainable business results.

The ideal candidate is equally comfortable reviewing financial performance, collaborating on innovative programming, mentoring future leaders, and connecting with guests in the dining room.

This position is ideal for a hospitality professional who believes great results come from engaged employees, authentic experiences, operational excellence, and a strong connection to the local community.

REPORTS TO

General Manager 

DIRECT REPORTS

Front of House Manager, Chef and F&B team members

ESSENTIAL JOB FUNCTIONS

Leadership and Culture

• Foster an inclusive, collaborative culture where employees feel valued, heard, and supported.
• Recruit, develop and mentor F&B talent and leaders while creating opportunities for growth, learning, and career advancement.
• Provide team members with clear direction by defining responsibilities, setting performance expectations, and establishing meaningful measures of success.
• Lead with visibility, approachability, accountability, and authenticity.
• Promote open communication, mutual respect, and teamwork across all departments including front and back of house and hotel leadership. 
• Support a workplace culture that balances high performance with employee well-being.
• Lead by example through a consistent and accessible presence during peak operating times, including evenings, weekends, and special events.

Financial Performance

• Own the financial and operational performance of Ace Gillett’s and Ace Café.
• Develop budgets, forecasts, revenue goals, labor plans, and cost-control strategies.
• Regularly review revenue, check counts, average check, labor, cost of goods, inventory, and profitability.
• Identify performance gaps and implement measurable corrective actions.
• Manage purchasing, inventory, waste, pricing, and vendor relationships.
• Provide clear financial reporting, forecasts, and recommendations to the General Manager and company leadership.

Revenue Growth

• Strengthen relationships with the Fort Collins community through creative programming, local partnerships, and memorable guest experiences.
• Identify opportunities that attract both hotel guests and local residents while reinforcing each outlet's distinct identity.
• Collaborate with local businesses, artists, breweries, musicians, and community organizations to create unique experiences that drive engagement and revenue.
• Partner with Sales and Marketing on campaigns, hotel packages, and group opportunities. 
• Evaluate activations and initiatives based on guest engagement, revenue, cost, and profitability, rather than attendance alone.

Guest Experience and operations 

• Ensure every guest experience reflects the authentic, welcoming, and approachable hospitality that defines The Armstrong Hotel.
• Create environments where guests feel connected to the local culture, community, and spirit of Fort Collins.
• Champion service standards that are polished yet genuine, creating memorable experiences without sacrificing authenticity.
• Ensure high standards of food, beverage, service, cleanliness, ambiance, and presentation.
• Partner with the Chef on menu development, costing, quality, inventory, and kitchen performance.
• Partner with the Front of House Manager to uphold exceptional service standards, oversee beverage programming, optimize staffing and labor strategies, develop team training, and enhance guest engagement.
• Ensure schedules and staffing levels reflect forecasted demand, hotel occupancy, reservations, and events.
• Monitor guest feedback and ensure concerns are addressed promptly and professionally.
• Maintain compliance with health, sanitation, alcohol-service, employment, and workplace-safety requirements.
• Preserve the individual character of Ace Gillett’s and Ace Café while improving consistency and overall business performance.

We Believe You'll Be Successful If You:

• Possess a deep understanding of food and beverage operations and a passion for driving exceptional guest experiences, revenue growth, operational efficiency, and sustainable financial results.
• Have a passion for independent hospitality concepts and community-centered experiences.
• Enjoy developing employees and helping others achieve their potential.
• Understand how strong culture, operational excellence, and financial performance work together.
• Bring curiosity, creativity, and a continuous improvement mindset.
• Value authenticity, accountability, and collaboration.
• Are energized by building relationships with guests, employees, partners, and the local community.

PHYSICAL DEMANDS & WORK ENVIRONMENT

While performing the essential functions of this position, the employee is regularly required to stand, walk, communicate, reach, and use hands and fingers to handle, feel, and operate tools, equipment, and other work-related items. The employee may occasionally be required to sit, climb, balance, stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 50 pounds.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities.  To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their direct report.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Requirements

ESSENTIAL QUALIFICATIONS

• Five or more years of progressive food and beverage leadership experience, preferably within an independent hotel, restaurant, cocktail-forward concept, or multi-outlet operation.
• Demonstrated responsibility for a departmental or restaurant profit-and-loss statement.
• Strong financial acumen, including budgeting, forecasting, labor management, cost of goods, inventory control, and profitability.
• Experience leading and developing both front-of-house and culinary leaders.
• Proven ability to increase revenue, improve cost controls, or strengthen operating performance.
• Strong knowledge of food, wine, cocktails, hospitality, and service standards.
• Ability to preserve a positive culture while establishing accountability and improving results.
• Strong communication, organization, problem-solving, and decision-making skills.
• High level of professionalism, integrity, emotional intelligence, and follow-through.
• Ability to work evenings, weekends, holidays, and special events based on business needs.
• Bachelor’s degree in hospitality, business, culinary management, or a related field is preferred but not required with relevant experience.