Senior Manager, F&B Revenue Strategy

Vail Resorts•Broomfield, CO

12d•Hybrid

About The Position

The Senior Manager, F&B Revenue Strategy leads enterprise pricing, menu economics, and revenue optimization for Vail Resorts Food & Beverage. The role owns the frameworks, insights, and governance used to improve guest value, capture, revenue, and profitability across the portfolio, translating commercial opportunities into strategies that can be executed consistently at resort and outlet level. As a senior member of the F&B Strategy team, this leader partners with Finance, Analytics, Culinary, Operations, Marketing, and resort leadership to identify opportunities, develop recommendations, measure results, and improve commercial performance. The role contributes commercial perspectives to annual planning, budgeting, and multi-year F&B strategy, and leads pilots and cross-functional work within its pricing, menu, and revenue-optimization scope.

Requirements

Bachelor’s degree in Business, Finance, Economics, Hospitality Management, Data Analytics, or a related field.
At least 7 years of relevant experience in pricing strategy, revenue management, menu strategy, commercial strategy, financial analysis, or a related discipline.
Demonstrated success leading pricing, menu, revenue-optimization, or commercial-performance work that produced measurable results.
Advanced Excel skills and experience with one or more analytics or business-intelligence tools, such as Power BI, Tableau, Alteryx, or SQL.
Strong working knowledge of pricing strategy, menu engineering, financial analysis, and commercial performance measurement.
Strong strategic thinking, written and verbal communication, presentation, and project leadership skills.
Ability to translate complex analysis into practical recommendations for senior leaders and operators.
Proven ability to influence without direct authority and lead work across multiple functions.
Strong organizational judgment and ability to manage priorities in a fast-paced environment.
Passion for hospitality and guest experience; analytical, curious, self-directed, and accountable.
Ability to travel periodically to resort locations, approximately 10–15%.

Nice To Haves

MBA or advanced degree.
Experience in multi-unit hospitality, restaurant, retail, travel, or leisure environments.
Familiarity with POS systems and enterprise pricing processes.
Experience with Agilysys InfoGenesis or a similar platform.

Responsibilities

Own enterprise F&B pricing strategy and architecture, establishing frameworks that balance guest value, capture, revenue, and contribution margin.
Establish outlet cohorts, pricing tiers, guardrails, and decision standards while accounting for local market and operating conditions.
Develop pricing recommendations using inflation, cost, competitive, guest, demand, and performance inputs; define seasonal, promotional, targeted, and appropriate dynamic pricing approaches.
Lead annual pricing planning and develop longer-term pricing strategies aligned with financial objectives and enterprise priorities.
Own menu economics and menu engineering, using product mix, contribution margin, item performance, and operational complexity to improve decisions.
Analyze price, placement, assortment, portion, and product architecture to identify revenue and margin opportunities.
Recommend menu changes, product launches, bundles, and trade-up paths, translate insights into practical actions, and review outcomes after changes.
Analyze capture, transactions, frequency, spend, and guest-value perception across outlet types, dayparts, guest segments, and resort cohorts.
Develop commercial strategies using pricing, offers, bundles, and value architecture to improve participation and spend.
Assess competitive positioning and market trends, build business cases for commercial opportunities, and inform F&B growth and guest-experience decisions.
Own the commercial performance framework for enterprise F&B initiatives, partnering with Analytics and Financial Performance to establish baselines, success measures, and post-launch evaluations.
Evaluate revenue, capture, transactions, product mix, contribution margin, and guest-value outcomes for initiatives including Project Pizza, Outlet Identity, Dining Room Optimization, Beverage Strategy, and future growth initiatives.
Build business cases, performance readouts, and post-launch evaluations; identify performance gaps and recommend actions to initiative owners and senior leaders.
Establish repeatable performance reporting and review practices that surface opportunities and drive action.
Own advanced pricing models, tools, calendars, and workflows that support accurate portfolio-wide execution.
Govern pricing approvals, controls, documentation, and decision rights; coordinate enterprise bulk POS pricing uploads and validation with system and resort teams.
Establish pricing quality-control checks, lead post-implementation reviews, and improve automation and processes for accuracy and scalability.
Lead cross-functional work across Finance, Analytics, Culinary, Operations, Marketing, and resort leadership within the role’s commercial mandate.
Deliver clear recommendations to senior leaders, influence decisions without direct authority, and maintain accountability for commercial outcomes.
Contribute pricing, menu economics, revenue, and performance perspectives to annual planning, budgeting, and multi-year F&B strategy.
Lead pilots and test-and-learn efforts, establish success criteria, and translate results into scalable practices.

Benefits

Free employee ski passes.
Employee-discounted lift tickets for friends and family.
Free ski lessons.
Employee discounts on lodging, food, gear, and mountain shuttles.
401(k) retirement plan.
Employee Assistance Program.
Training and professional development.
Health, medical, dental, and vision insurance plans for eligible full-time employees; eligible seasonal employees may qualify after working 500 hours.
Free ski passes for dependents.
Critical Illness and Accident plans.
Annual bonus.