Food & Beverage Director
Position Summary:
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.
Essential Duties and 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.
Supervisory Responsibilities:
● Provides indirect leadership and mentorship to all F&B Managers and Assistant Managers across resort outlets; does not directly supervise front-line staff day-to-day.
● Participates in hiring, performance management, and disciplinary decisions for F&B Managers in partnership with Human Resources and the General Manager.
● Leads regular manager meetings and one-on-one coaching sessions to align outlet leadership around shared standards and priorities.
● Sets achievable short-, intermediate-, and long-term goals with management team members, and follows up to monitor progress.