Food & Beverage Director
About The Position
The F&B Director is designed for a seasoned hospitality professional who can guide and support our team of F&B Managers, not by taking over their responsibilities, but by serving as a trusted resource and mentor. The F&B Director will focus on improving operational structure, streamlining processes to increase efficiency, managing COGS effectively, and reducing waste. This individual will invest in the growth and leadership development of our managers, ensuring they have the skills and confidence to run successful outlets long-term. Reporting to the General Manager, this role oversees performance across Arizona Snowbowl’s full food and beverage portfolio — restaurants, bars, quick-service outlets, hotel, and banquet/catering operations — without displacing the on-site managers who run day-to-day service. Success in this role shows up as measurably lower COGS and labor variance, operational playbooks that outlast any single manager, and a growing bench of F&B leaders ready for greater responsibility.
Requirements
- 5+ years of progressive leadership experience in food and beverage operations, with multi-unit or director-level oversight preferred.
- Proven track record of improving operational efficiency and successfully managing budgets and COGS.
- Demonstrated ability to develop leaders, build strong teams, and resolve operational challenges effectively.
- Strong interpersonal skills with the ability to guide and influence without creating barriers to manager autonomy.
- Comfortable working in a fast-paced, high-volume environment with seasonal fluctuations.
- Bachelor’s degree in Hospitality Management, Business, Culinary Arts, or a related field, or an equivalent combination of education and experience.
- Current food safety certification (ServSafe Manager or equivalent) and responsible alcohol service certification (TIPS or state-required equivalent), or ability to obtain within 30 days of hire.
- Working knowledge of POS, inventory, and scheduling systems, along with proficiency in Microsoft Excel for budgeting and reporting.
- Demonstrated financial acumen, including budgeting, forecasting, and P&L management at the department or multi-unit level.
Nice To Haves
- Experience in a mountain resort, ski area, or large-scale hospitality operation.
- Background in banquet or event operations.
- Experience opening, repositioning, or turning around underperforming F&B outlets.
- Familiarity with seasonal/resort staffing models.
- Bilingual (English/Spanish) communication skills.
Responsibilities
- Partner with F&B Managers to identify operational gaps and implement sustainable process improvements that drive efficiency and profitability.
- Refine, Develop and document operational playbooks for F&B outlets to ensure consistency in service standards, safety, and compliance across all venues.
- Implement KPIs and reporting tools to track departmental performance (labor costs, guest satisfaction, waste metrics) and coach managers on interpreting and acting on data.
- Oversee strategies for cost control and inventory management to optimize COGS while maintaining exceptional quality and guest satisfaction.
- Mentor and coach F&B Managers through leadership challenges, empowering them to make sound decisions and lead high-performing teams.
- Provide on-the-ground leadership support during high-volume periods or unexpected operational challenges to ensure smooth service and team stability.
- Contribute to long-term strategic planning for the F&B department, including future venue concepts, menu development, capital improvement recommendations, and building a strong bench of future leaders through succession planning.
- Serve as the liaison between F&B and departments such as Finance, Mountain Operations, and Events, driving cross-departmental communication and a cohesive, guest-first operational approach.
- Own the F&B department’s annual operating budget and monthly P&L review, forecasting revenue and labor/COGS variance and course-correcting with managers in real time.
- Negotiate and manage vendor and distributor contracts, purchasing standards, and receiving procedures to protect margin without compromising quality.
- Ensure compliance with food safety (ServSafe), health department, and responsible alcohol service regulations across all outlets, including audit readiness and staff certification tracking.
- Partner with Human Resources on F&B hiring and seasonal staffing plans to keep outlets fully staffed through peak and shoulder seasons.
- Design and roll out training programs covering service standards, upselling, POS operation, and safety, then measure adoption through manager coaching.
- Evaluate and help implement F&B technology — POS, inventory, and scheduling systems — and standardize their use across outlets.
- Own escalated guest feedback and service recovery for F&B, and monitor guest satisfaction data to identify recurring issues before they become trends.
- Partner with culinary leadership on menu engineering, pricing strategy, and seasonal menu rollouts that balance guest experience with margin targets.
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What This Job Offers
Job Type
Full-time
Career Level
Director
