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Director of Food

3 weeks ago

Keystone, United States Vail Resorts Full time

Job Summary:The Director of Operations – Food & Beverage serves as the strategic business leader for all food and beverage operations across the property, including restaurants, bars, in-room dining, and culinary services. This role is responsible for driving the development and execution of departmental strategies while ensuring alignment with the brand’s service philosophy and overall initiatives. The position is accountable for ensuring the food and beverage division consistently meets the expectations of the brand’s target clientele, delivers exceptional guest experiences, fosters employee engagement, and drives departmental revenue and profitability. Additionally, the Director develops and leads property-wide strategies designed to enhance product and service delivery, elevate team performance, and generate a strong return on investment. This role is an integral member of the Kindred Leadership Team and contributes to the overall strategic direction and operational excellence of the property. Job Specifications: Outlet: Kindred Resort- Keystone Expected Pay Range: $105,000 - $115,000 + annual bonus, Actual pay will be adjusted based on experience Shift & Schedule Availability: Full Time / Year Round Job Qualifications: Minimum 4-6 years of progressive leadership experience in food and beverage operations, preferably with luxury and pre-opening experience. Strong track record of financial acumen, operational excellence, and team development. Expertise in upscale guest service standards, menu creation, wine/beverage programming, and event catering. Proficiency in POS systems, labor and inventory management tools, and integrated hospitality platforms. A visionary leader with excellent communication, problem-solving, and execution skills. Deep understanding of food safety protocols, health compliance, and international hospitality trends.  Pre-Opening Responsibilities: Concept Development & Brand Alignment Lead the creative development and execution of distinct F&B concepts, collaborating with ownership, designers, and the brand team to define outlet positioning, service ethos, and guest experiences. Develop unique storytelling narratives and signature moments for each venue in alignment with luxury brand standards and target guest profiles. Ensure all concepts are future-forward, brand-authentic, and operationally feasible. Strategic Budgeting & Financial Forecasting Create detailed pre-opening budgets and OS&E projections for all F&B venues. Develop operational P&Ls, set pricing strategies, forecast COGS and labor metrics, and implement menu engineering tools in collaboration with the Finance team. Establish KPIs and financial models that drive sustainable profitability without compromising guest satisfaction. Talent Acquisition & Pre-Opening Training Design the organizational structure for all F&B departments, including culinary, service, stewarding, beverage, banquets, and IRD. Recruit top-tier leadership talent—Executive Chef, Restaurant Managers, Sommeliers, Mixologists—and build a culture of excellence. Deliver immersive training programs on luxury service delivery, Forbes service standards, brand values, and operating SOPs. Menu & Beverage Program Development Oversee the design and refinement of all culinary and beverage menus in collaboration with Executive Chef and venue leaders. Curate exceptional wine lists, craft cocktail programs, and non-alcoholic offerings that reflect innovation, sustainability, and local sourcing. Ensure each outlet’s menu and beverage program supports brand positioning, wellness, and sustainability commitments. OS&E, Supply Chain & Equipment Procurement Manage procurement and installation of all operating supplies and equipment, including tableware, uniforms, kitchen equipment, and bar systems. Finalize vendor relationships for food, beverage, and specialty service items. Set pars and inventory controls across outlets, and establish streamlined back-of-house operational flows. Technology, Systems & Integration Lead configuration and implementation of POS, inventory control, table management, and reservations platforms. Ensure integration with PMS, accounting, mobile ordering, and reporting systems to provide seamless guest and team experiences. Create customized reporting dashboards for sales, cost control, guest feedback, and operational performance. SOPs, Compliance & Standards Establish detailed SOPs for every aspect of service execution, from mise en place to table presentation, billing, and guest recovery. Implement and monitor strict health, safety, sanitation, and HACCP compliance protocols. Develop policies for allergen handling, fire safety, staff hygiene, and local regulatory adherence. Post-Opening Responsibilities: Operational Leadership Lead daily operations of all food and beverage venues, ensuring service quality, consistency, and profitability across the resort. Drive the execution of the resort’s culinary vision with a guest-centric approach, ensuring elevated experiences that exceed expectations. Provide cross-functional leadership and collaboration with Rooms Division, Spa, Events, and Brand to deliver cohesive guest journeys. Team Development & Culture Build a strong, engaged F&B team that thrives in a performance-driven, values-based culture. Conduct regular coaching, feedback sessions, and development planning with leaders and frontline staff. Empower team members to take ownership of guest service, driving engagement and pride across all levels. Guest Experience & Quality Assurance Champion exceptional guest service by reviewing feedback, addressing service gaps, and innovating offerings to drive satisfaction and retention. Analyze guest surveys, comment cards, and reviews; lead service recovery and continuous improvement efforts. Develop and oversee VIP, elite, and celebrity handling protocols in collaboration with Guest Relations and Concierge. Financial Oversight & Performance Management Monitor and manage departmental budgets, labor costs, beverage cost control, and inventory accuracy. Analyze financial reports and recommend actions to optimize profit margins and operational efficiency. Evaluate capital expenditure needs and propose long-term investment strategies aligned with brand strategy. Innovation & Competitive Positioning Stay ahead of market and dining trends; continuously evolve offerings to maintain a competitive edge and fresh guest appeal. Foster a spirit of creativity and innovation within culinary and service teams. Identify new business opportunities, partnerships, and programming that elevate the F&B experience and drive incremental revenue. Additional Leadership Responsibilities Serve as acting resort executive in the absence of the Director of Operations – Rooms. Participate in executive strategy meetings, budget reviews, and brand representation events. Provide timely and effective communication across leadership, ownership, and operations teams. Champion resort-wide safety, sustainability, diversity, and wellness initiatives. The expected pay range is $105,000 - $115,000 + annual bonus. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution.