Director of Food & Beverage

Gunstock Mountain Resort•Gilford, NH

2d•Onsite

About The Position

Gunstock Mountain Resort is seeking a strategic, hands-on Director of Food & Beverage to lead all aspects of food service across our four-season mountain resort. This senior leadership role is responsible for delivering high-quality, innovative and welcoming dining experiences across a diverse portfolio of venues while driving financial performance, operational excellence, safety, and team engagement. The Food & Beverage Director plays a key role in shaping the guest experience for day visitors, season passholders, event guests, and the local community. Gunstock's food service program spans a wide range of offerings, including high-volume on-mountain dining locations, base-area restaurants and bars, seasonal outdoor food service, catering and concessions for group outings, weddings, festivals, and major events. This role oversees the full lifecycle of food service delivery, from concept and menu development to execution at peak-volume periods.

Requirements

A bachelor's degree in hospitality management, business, culinary arts, or a related field (or equivalent experience).
10+ years of progressive leadership experience in food & beverage operations, preferably in resort, hospitality, or high‑volume environments.
Demonstrated success managing multiple venues and service styles simultaneously.
Strong financial acumen, including labor management, inventory controls, forecasting, and P&L oversight.
Proven ability to lead, develop, and retain diverse teams in a fast-paced, seasonal environment.
Excellent communication, organization, and problem-solving skills.
A hands-on leadership style with the ability to balance strategic thinking and daily operational support.

Responsibilities

Provide strategic direction for all food and beverage operations, aligning offerings with guest expectations, resort brand, and financial goals.
Oversee menu development, pricing strategy, and product consistency from receiving through point of sale.
Continuously evaluate operations to identify opportunities to improve service flow, menu mix, speed of service, and guest satisfaction; ensure consistent quality, presentation, and service standards across all venues and events.
Lead, mentor, and develop a management team and frontline staff focused on service excellence, continuous improvement, and a welcoming and hospitable environment; foster a culture of professionalism, collaboration, safety, and guest-centered service.
Manage operating and capital budgets for the food and beverage department; analyze performance data, trends, and forecasts to inform operational and strategic decisions.
Drive strong cost controls related to labor, food, beverage, and inventory while maximizing revenue opportunities.
Support and grow catering, group, and special-event business in collaboration with sales and resort leadership; remain informed on market trends and guest feedback trends to ensure offerings remain competitive and relevant.
Implement effective sales and merchandising strategies to increase per-capita spending and overall revenue.
Ensure compliance with all health, safety, and regulatory requirements, including food safety, alcohol service, OSHA, and emergency procedures.
Establish and monitor training programs to ensure consistent standards, safe practices, and regulatory compliance across all venues.
Maintain strong systems for audits, inspections, and documentation.