Vice President - Food & Beverage

Boyne Resorts • Big Sky Meadow Village, MT

8h • Onsite

About The Position

The Vice President of Food & Beverage at Big Sky Resort is a senior strategic leadership role responsible for the vision, transformation, and operational excellence of the entire Food & Beverage Division. Big Sky is consistently ranked among the top ski resorts in North America, and the F&B operation must match the caliber of that reputation. This role encompasses oversight of all dining operations including fine dining, full-service restaurants, on-mountain dining, casual and quick service, seasonal and golf operations, après-ski and bar concepts, coffee and grab-and-go, Convention Services and banquet/catering operations, and seasonal/pop-up activations. The portfolio includes 15+ F&B outlets with significant seasonal variability and complexity. This leader will be responsible for elevating every aspect of the dining experience, driving the team to pay attention to details, developing innovative concepts aligned with Big Sky’s brand vision, and building a high-performing organization. This role works in close collaboration with the Corporate SVP of F&B and the broader Boyne Resorts F&B leadership team to align with portfolio-wide standards, strategic direction, and best practices. To be successful, one must be detail oriented, well organized, thrive in a fast-paced environment, think strategically with the ability to pivot and reprioritize, have a diligent work ethic, and embody Servant Leadership.

Requirements

• 12+ years of progressive food and beverage leadership experience, with a minimum of 5 years in a senior management role (Director level or above) overseeing multi-unit, high-volume operations.
• Full-service resort, luxury hotel, or large-scale hospitality experience required.
• Demonstrated experience managing a diverse portfolio of dining concepts — from fine dining and chef-driven partnerships to quick service and high-volume cafeteria operations.
• Proven experience managing Conference Services, banquet operations, and large-scale catering programs.
• Deep understanding of seasonal business cycles, weather-driven demand variability, and their impact on staffing, purchasing, and financial performance.
• Proven track record of P&L management, budget development, and financial analysis in a complex, multi-outlet environment with annual F&B revenues of approximately $30M.
• Experience with menu engineering, pricing strategy, and cost control disciplines.
• Valid Driver’s License and ability to pass motor vehicle records check.
• ServSafe Manager certification or equivalent (or willingness to obtain within 90 days).
• Are friendly, personable, and empathetic.
• Have a proven track record of maintaining a calm, professional demeanor in stressful situations.
• Are passionate about winter sports, the outdoors, and/or hospitality.
• Have a desire to learn new skills and help others develop.
• Have excellent written and verbal communication skills.
• Are detail oriented, organized, and able to quickly prioritize tasks and adapt accordingly.
• Thrive in a fast-paced, dynamic, and collaborative environment.
• Able to work a flexible schedule, including weekends and holidays, with varying hours based on season and operational demands.
• Proficient in financial reporting tools, POS systems (InfoGenesis required), and standard Microsoft Office applications.
• Comfortable living and working in a remote mountain community; willing to relocate to Big Sky, Montana.

Nice To Haves

• Ski resort or mountain resort experience strongly preferred.
• Experience managing high-profile brand partnerships, chef residencies, or third-party dining agreements preferred.
• Experience recruiting and retaining talent in remote or seasonal locations strongly preferred.
• Bachelor’s degree in Hospitality Management, Business Administration, Culinary Arts, or related field preferred; equivalent combination of education and experience considered.
• Mashgin experience preferred (for POS systems).

Responsibilities

• Lead the ongoing transformation of Big Sky’s F&B operations to achieve new standards of excellence in quality, service, guest experience, and financial performance worthy of a top-ranked resort.
• Develop and implement innovative dining concepts, seasonal programming, and event-driven activations that align with Big Sky’s brand vision and evolution — including management of high-profile partnerships such as the Alinea Group residency and future chef/brand collaborations.
• Evaluate and optimize organizational structure to enhance operational efficiency and team effectiveness; identify opportunities to strengthen team dynamics and create clear paths for growth and development within the division.
• Create and execute strategies for revenue growth across all seasons, including special events, themed dinners, signature experiences, pop-up activations, and creative programming that positions Big Sky as a premier culinary destination.
• Stay informed on market trends, competitive positioning, and opportunities to innovate; contribute insights and recommendations to the Corporate F&B team and resort leadership with awareness of both North American resort dining and international mountain resort concepts.
• Actively participate alongside the Corporate F&B team and resort COO in the planning and implementation of capital improvement projects and future F&B development, including new outlet concepts and on-mountain dining expansion.
• Actively collaborate with the Corporate SVP of F&B and portfolio F&B leadership to align with company-wide standards, vendor programs, menu engineering cycles, POS/InfoGenesis requirements, Medallia/BSA guest satisfaction initiatives, and Vena financial reporting.
• Represent the Food & Beverage division and actively collaborate with resort senior leadership, corporate, and other divisions to ensure F&B is integrated into resort-wide planning and guest experience strategy.
• Accountable for the Food & Beverage division goals while contributing to the overall resort and corporate goals/initiatives.
• Perform regular inspections of all divisional outlets to ensure quality standards, service standards, and sanitation regulations are met or exceeded; lead the team to pay attention to the details that create a consistently elevated guest experience across every touchpoint.
• Oversee all aspects of F&B operations including fine dining, casual dining, quick service, bars/lounges, on-mountain dining, après-ski venues, grab-and-go, market/retail, and food trucks/pop-ups.
• Lead Convention Services and banquet/catering operations, ensuring seamless execution of conferences, corporate events, weddings, and special functions.
• Manage the complexity of seasonal operations — including winter ski season ramp-up and wind-down, summer programming, and shoulder season transitions — ensuring smooth changes in staffing models, menus, vendor orders, and service delivery.
• Develop and implement division operating controls, standard operating procedures, policies, menu programming, and service standards across all outlets.
• Maintain and strengthen vendor relationships; partner with vendors to grow F&B revenue while ensuring relationships remain positive, productive, and profitable.
• Ensure compliance with corporate vendor programs and purchasing commitments (Sysco, Coca-Cola, Ecolab, etc.).
• Oversee POS system accuracy and integrity across all outlets — ensure InfoGenesis is properly configured, pricing is correct, and modifiers are set up accurately.
• Ensure the team is properly trained on POS procedures and that Mashgin self-checkout units are fully integrated and consistently utilized.
• Notify the General Manager of Hospitality, as soon as practicable, on all abnormal or unusual conditions/incidents.
• Ensure timely and thorough completion of administrative tasks, required reporting, and documentation.
• Provide superior service to all guests (internal and external).
• Full P&L ownership for the F&B division with annual revenues of approximately $30M; accountable for revenue performance, cost of goods, labor optimization, and overall profitability.
• Develop, present, and manage annual operating and capital budgets; actively monitor labor, expenses, and revenue opportunities, adjusting strategies in real-time as conditions change (weather, skier days, occupancy, etc.).
• Drive menu engineering discipline across all outlets – analyze item profitability, optimize pricing strategy, and ensure menu mix supports financial targets.
• Complete seasonal Menu Engineering Workbooks per corporate cycle.
• Implement and maintain robust cost control systems for food, beverage, and labor; set and track KPIs with regular financial reporting cadence.
• Monitor and analyze financial performance through data-driven decision-making; participate in Vena weekly financial reporting and corporate financial review cycles.
• Manage financial aspects of brand partnerships and third-party agreements, ensuring ROI expectations are met and contractual obligations are fulfilled.
• Direct oversight of a leadership team of 14 directors and managers, with indirect oversight of 400+ seasonal and year-round team members across all F&B outlets.
• Hire, supervise, and develop the team through providing guidance, training, support, and accountability.
• Build a leadership pipeline that creates stability and continuity in a challenging remote labor market.
• Develop and execute recruitment and retention strategies specific to Big Sky’s remote location, including housing coordination with HR, competitive compensation positioning, and career development pathways.
• Foster a caring safety culture within the division to achieve the goal of zero work-related injuries.
• Design, train, and enforce safety policies and standards.
• Accountable for team members in maintaining a safe work environment and high-quality work standards.
• Lead the team, organizing the operations of the Food & Beverage division ensuring standards are met or exceeded; be accountable for team goals while contributing to the overall resort and corporate goals/initiatives.
• Exercise sound judgment, support and explain reasoning for decisions, and include appropriate stakeholders in the decision-making process.
• Create and implement policies, procedures, and plans to proactively improve the Food & Beverage division as well as the team members, mitigate risk, and provide a safe working environment.
• Be friendly, personable, and empathetic, with a proven track record of maintaining a calm, professional demeanor in stressful situations, and prioritizing and adapting in a constantly changing business and environmental setting.
• Attract and retain top talent through proper training, active listening, timely coaching, and positive recognition.
• Directly manage the establishment of goals, development plans, and the appropriate evaluation of performance for all direct reports.
• Prioritize the growth, well-being, and empowerment of the team through encouraging and actively participating in skill development, and providing an inclusive, welcoming environment with the proper tools, resources, and expectations to perform their role.
• Inspire the Food & Beverage division to excel in BSA/Medallia guest satisfaction metrics and implement action plans to promptly address opportunities across all outlets.
• Establish and maintain premium quality standards for food preparation, presentation, and service delivery — from high-volume cafeteria operations to fine dining and chef-driven concepts.
• Champion a culture of attention to detail – from plate presentation to table setting to ambiance to how a guest is greeted – that creates memorable, elevated guest experiences worthy of a top-ranked resort.
• Manage the guest experience around high-profile partnerships and elevated concepts (Restaurant M, Iglu, Peaks, Everett’s 8800) to ensure execution matches the brand promise.
• Develop and implement service training programs that set clear expectations and empower the team to deliver consistently exceptional experiences across every outlet and every shift.

Benefits

• Free Ski Pass for you, your spouse and dependents
• FREE Golf Pass for you, your spouse and dependents
• Free Scenic Lift Pass for you, your spouse and dependents
• FREE Basecamp activities including zip line courses and discounted passes for spouse and dependents
• Steep Lodging discounts for accommodation for friends and family (blackout dates apply)
• 25% off Food discount at all outlets with charging privileges
• 20%-30% off Retail discount at all outlets with charging privileges, gear and sponsor discounts
• Eligibility for affordable employee housing, a short walk or free bus ride away from work
• 401k and Health benefits for you and your family

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Number of Employees: 101-250 employees