Director, Food and Beverage

RED Mountain Resort; Rossland; On-site; CAD 75,000 - 87,000; Full time

Job summary

RED Mountain Resort is seeking a Director of Food & Beverage to lead its multi-venue dining operations. The role involves strategic leadership in culinary management, financial oversight, and team development. The ideal candidate will have a strong background in hospitality, a passion for quality service, and proven leadership skills. This position offers a competitive salary starting at $75,000, contributing to an exceptional guest experience across the resort.

Qualifications

• 5-7 years Director level experience in hospitality.
• Experience in mountain or resort communities is a strong asset.
• Proven track record of strong financial and sales performance.

Responsibilities

• Oversees culinary management and health compliance.
• Develops annual budgets and monitors financial performance.
• Leads team development and conducts performance reviews.

Skills

Financial Management

Team Leadership

Culinary Management

Communication

Organizational Skills

Education

University degree in Hospitality or Business Administration

Red Seal Chef Certification

Food Safe Certification

Serving it Right Certification

Tools

Microsoft Office

Excel

Food data systems (Optimum)

Job description

RED Mountain Resort is seeking an experienced and driven Director of Food & Beverage to lead all aspects of our multi-venue food and beverage business and deliver exceptional guest experience across our resort. This is a hands-on, strategic leadership role responsible for overseeing culinary management, health and safety compliance, financial performance, and team development.

The ideal candidate brings a strong background in high-volume hospitality environments, a passion for quality food and service, and a proven ability to inspire teams, manage budgets, and drive continuous improvement. This role plays a key part in our senior leadership team, contributing to the overall success of our resort and enhancing the guest journey through every dining experience.

The wage rate for this position starts at $75,000.

MAJOR RESPONSIBILITIES

Product & Purchasing

●Collaborates with the culinary team to develop high-quality, efficient, cost-effective menus.

●Provides clear recipes, timing targets, and training to teams.

●Implements audit processes for quality, presentation, speed, and revenue capture.

●Collects and analyzes guest feedback on food, beverage, service, and timing.

●Works with approved suppliers to monitor product quality.

●Establishes and manages par levels and reorder quantities.

●Reviews inventory levels monthly with action planning.

●Maintains an approved product list and enforces purchasing compliance.

●Ensures supply needs across all venues.

●Standardizes beverage offerings, and supplier relationships.

Financial Management

●Develops annual budgets per venue and consolidates for resort-wide presentation.

●Issues daily flash reports summarizing sales, guest counts, average check, and labor costs; hosts daily review calls with venue leaders.

●Collaborates with accounting to ensure timely invoice reconciliation and accurate reporting.

●Oversees weekly P&L reporting and action planning per outlet.

●Conducts monthly inventory and financial performance reviews with each venue.

●Reviews food and beverage variance reports (Optimum) monthly.

●Prepares annual R&M and capital budgets with detailed costing.

●Holds team accountable for financial performance via regular meetings and reporting.

●Reviews and approves time tracking (punches), promotions, and payroll accuracy.

●Meets weekly with accounting to address irregularities and ensure data quality.

●Submits monthly performance summaries comparing results to budget and prior year.

●Coordinates with marketing for price optimization.

●Maintains direct accountability for financial performance of all base building outlets.

●Conducts break-even analysis of events and promotions.

●Audits POS pricing regularly.

●Implements direct invoicing integration with the preferred vendor to eliminate manual. entry.

Team Leadership

●Selects and supports venue leaders with training and resources.

●Defines job descriptions and success tools for all roles.

●Participates actively in hiring processes.

●Conducts regular performance reviews and gives consistent feedback.

●Directly involved in resolving team concerns and issues.

●Forecasts staffing needs up to three years ahead.

●Collaborates with HR on hiring, policy, and compliance matters.

●Recognizes team contributions formally and informally.

●Maintains consistent communication across teams.

●Leads seasonal hiring and exit procedures with HR.

●Manages union-related issues hands-on.

●Supports policy development with HR.

●Conducts employee satisfaction assessments.

●Encourages open communication and idea sharing across the team.

Standards, Safety & Compliance

●Ensures completion and filing of opening/closing checklists and temperature logs.

●Verifies each venue leader has Food Safe Level One and monitors compliance.

●Maintains all equipment to operate safely and within required temperature ranges.

●Establishes cleanliness benchmarks and conducts regular audits.

●Reviews health and safety standards monthly with action plans.

●Conducts transaction and portioning audits to reduce revenue leakage.

●Leads monthly facilities inspections with the facilities manager.

●Develops an annual and preventative maintenance plan for equipment and infrastructure.

●Creates venue-specific service standards that align with guest expectations.

●Completes bi-monthly 15-minute site audits per outlet.

●Develops mystery shopper and online guest feedback programs.

Innovation & Ideation

●Reviews industry trends and competitor offerings to elevate guest experience.

●Continuously improves speed, convenience, and service systems.

●Hosts annual summer ideation week for team and vendor collaboration.

●Maintains a professional network for benchmarking and innovation.

●Collaborates with third-party vendors to enhance on-mountain dining experiences.

●Explores and pilots new dining concepts.

●Works with marketing on events, theme days, and promotions.

●Monitors and tests new equipment for operational advantages.

Organizational Contributions

●Actively participates in senior leadership meetings and strategic discussions.

●Collaborates and works closely with Marketing, Events and Building Maintenance to ensure successful relationships with departments that support the food and beverage function.

KEY KNOWLEDGE, SKILLS AND ABILITIES

Education

●University degree in Hospitality, Business Administration or related Discipline or; Red Seal Chef Certification

●Food Safe Certification

●Serving it Right Certification

Experience

●5-7 years Director level experience.

●Experience in mountain or resort communities is a strong asset.

●Proven track record of strong financial and sales performance.

●Advanced Excel and data management skills required.

●Proficiency in Microsoft Office (Excel, Word).

●Familiarity with food data systems like Optimum.

Physical and Other Requirements

●Intermediate ski/snowboard ability to access mountain venues.

●Able to lift 50+ pounds if required.

Skills and Abilities

●Excellent written and verbal communication skills.

●Experience in multi-brand, multi-unit operations required.

●Strong culinary and kitchen systems background preferred.

●Exceptional organizational abilities.

●Experience in seasonal business operations is beneficial.

●Past collaboration with Finance, HR, and Marketing teams is an asset.

●Deep understanding of front-of-house and bar operations.

●Strong P&L management capability.