F&B Director

Summary The Food & Beverage Director is the senior leader responsible for all food and beverage operations at Lee Canyon. They manage and oversee daily operations, ensuring the delivery of efficient, effective service while meeting all financial and statutory requirements. The Food & Beverage Director’s leadership supports the outstanding customer service that our guests have come to expect, and plays a crucial role in maintaining a high‑energy environment. Duties & Responsibilities Operational Management Oversee daily restaurant operations, including opening and closing procedures and all facets of operations. Ensure adherence to health, safety, and sanitation regulations as outlined in the Serv Safe Management course and the local health department regulations and standards. Oversee the training and testing of all team members on these regulations and standards. Monitor and manage inventory levels, ordering of all goods supplies, invoice coding, properly recording and entering transfers, recording waste and enacting procedures for minimizing waste. Train and audit all employees on these procedures. Conduct, enter and review inventory on all food, beverages and grocery items monthly and hit the targets for COGS. Oversee and place all market orders, enter all PO’s (purchase orders), add new items into the system and to the sales terminal ensuring proper pricing and merchandising of product is happening. Ensure food and beverage service aligns with quality standards and guest expectations by reviewing and sharing guest feedback from Guest Research Scores and comments. Use this information to actively improve the guest experience and service standards. Monitor staffing needs, recruit and hire team members and ensure training is adequate and thorough. Write schedules and ensure we are hitting our set labor goals each season. Handle disciplinary actions for team members on the teams you lead and set & follow standards that align with the companies Core Values, Culture Statements and Mission. Leadership Participation & Collaboration As a member of the Senior Leadership Team, the Food & Beverage Director actively participates in the unified leadership of the Resort. This role actively participates in weekly Resort Leadership Team meetings, collaborates with leaders across all resort divisions, contributes to strategic decision‑making, and leads or supports the implementation of resort‑wide initiatives. The Food & Beverage Director provides cross‑departmental support as needed and ensures Food & Beverage operations align with overall resort goals, culture, and guest experience standards. Strategic Planning Develop comprehensive and efficient business strategies in alignment with company goals for multiple restaurants, bars, and eateries. Conduct thorough market research and competitive analyses to inform menu and pricing strategies. Set department KPIs and establish budgets for products, services, and labor. Team Leadership Supervise and mentor the Food & Beverage team, provide guidance and development opportunities, and foster a positive working environment. Participate in the recruitment, selection, ongoing management, and coaching of Food & Beverage team managers and staff. Conduct regularly scheduled, recurring team meetings and one‑on‑one meetings with direct reports. Physical Demands Ability to frequently walk and stand for extended periods while touring multiple food and beverage outlets. Ability to navigate stairs, uneven terrain, snow, ice, and wet surfaces common in mountain resort environments. Ability to move between facilities across a large resort footprint, sometimes outdoors in winter conditions. Ability to occasionally lift, carry, or move items up to 25–40 lbs (e.g., inventory spot‑checks, equipment inspections, assisting during peak operations or emergencies). Ability to bend, stoop, reach, and crouch as needed to inspect workspaces and equipment. Ability to work in cold, snowy, windy, or high‑altitude conditions when traveling between facilities. Ability to tolerate variable indoor environments, including kitchens with heat, humidity, noise, and food preparation odors. Ability to see, hear, and communicate effectively in fast‑paced, noisy environments. Ability to visually inspect food quality, cleanliness, safety compliance, and guest service standards. Qualifications At least five years of leadership experience in a restaurant/hospitality role is required. Must be at least 21 years of age. Knowledge of food and beverage preparation, display, and delivery procedures. Experience and knowledge of sales POS systems. Ability to follow all cash handling procedures. Must possess or be able to obtain a Food Handlers Permit and Nevada Alcohol Server Permit. Must be available to work full‑time, including weekends and holidays if needed. Compensation and Benefits Competitive compensation commensurate with experience. Robust benefits package inclusive of health insurance contributions, 401k, dental, vision, life insurance, and additional perks. Generous Flexible Time‑Off plan. Complimentary winter and summer season passes to all resorts within our collective. Exclusive discounts on food, beverage, and retail offerings within the collective, alongside enticing incentives for merchandise and goods. Access to a vibrant community of like‑minded individuals, fostering camaraderie and support in the pursuit of a balanced, active lifestyle. Unique networking and travel prospects, enriching personal and professional horizons alike. #J-18808-Ljbffr Mountain Capital Partners