Food and Beverage Manager

About The Opportunity

The Practice Hospitality is seeking an experienced and passionate Food & Beverage Manager to join our team at the iconic Mining Exchange Hotel in downtown Colorado Springs — part of one of Lodging Magazine’s “management companies to watch.”

This is an incredible opportunity to lead and elevate the Food & Beverage operations at a beautifully designed, lifestyle hotel known for its rich history, luxury charm, and exceptional guest experiences.

• Lead and inspire a talented F&B team in a fast‑paced, guest‑centered environment.

• Drive innovation and quality across dining experiences and service standards.

• Be part of a growing company with award‑winning hotels and restaurants nationwide.

• Competitive salary, benefits, and clear opportunities for career growth.

If you’re a hands‑on, creative, and service‑driven leader ready to make an impact, we invite you to join The Practice Hospitality team at The Mining Exchange Hotel and help us continue redefining modern hospitality in Colorado Springs.

Mining Exchange Hotel was built in 1902 as a stock exchange for local mining companies, The Mining Exchange Hotel offers a one‑of‑a‑kind experience in the heart of downtown Colorado Springs. Our elegant, yet casual public spaces and guestrooms are all newly renovated.

Assists the Food and Beverage Director with the management, direction and organization of Food & Beverage operations to maintain high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service. The Manager is responsible for standards' establishment, staff training, schedule/resource coordination, workflow inspection, inventory maintenance and equipment supplies.

• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Responsible for recruiting, hiring, orientating & training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; enforcing policies and procedures.
• Plan and administer a training and development program within the department, which will provide well‑trained employees at all levels and permit advancement for those persons qualified and interested in career development.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments.
• Ensures staff are scheduled effectively to maximize customer satisfaction and financial objectives are met.
• Achieves restaurant, outlets, and banquet operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer‑service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Responsible for ensuring that restaurants, outlets, and banquet events complies with sanitation and safety standards for Guests and employees. Responsible for ensuring that all equipment is in working order. Visually inspects and takes corrective action to ensure that facilities in restaurant look appealing and attractive to guests. Provides guidance for improvement and implements Necessary adjustments. Oversees work orders to ensure repairs and maintenance of facility are completed on a timely basis.
• Manages and monitors product quality and guest satisfaction in restaurants, outlets, and banquet events. Responsible for ensuring that food quality is consistent, appealing, and prepared to guest specifications. Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality.
  
  Provides guidance for improvement and implements necessary adjustments. Interacts with guests to obtain feedback on quality of service and food in outlet.…