Director of Restaurant Operations, Village Lodge
Sugar Bowl
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Benefits offered by this job
Job summary
Sugar Bowl Resort is seeking an exceptional Director of Restaurant Operations to lead the Village Lodge venues and partner with Culinary Director Traci Des Jardins to realize a world-class mountain dining program. You will shape service culture, beverage programming, leadership standards, and training systems that define how guests experience the Village Lodge.
This is a rare chance to build an acclaimed hospitality program in one of California's iconic alpine communities, balancing guest
Qualifications
- 8+ years of progressive hospitality leadership experience.
- Multi-unit restaurant, resort, hotel, private club, or hospitality group experience preferred.
- Proven ability to lead large, guest-facing teams.
- Strong understanding of labor management, beverage cost control, budgeting, and operational systems.
- Experience building hospitality cultures and training programs.
- Knowledge of California labor law, responsible beverage service, and food safety regulations.
- RBS Certification (or ability to obtain).
- ServSafe Manager Certification (or ability to obtain).
- Valid California Driver's License, with ability to pass an MVR check.
Responsibilities
- Lead all front-of-house operations across Village Lodge venues.
- Establish, train, and maintain exceptional hospitality standards.
- Develop service culture, guest recovery systems, and training programs.
- Build meaningful relationships with homeowners, guests, and community stakeholders.
- Ensure every guest interaction reflects Sugar Bowl's hospitality philosophy.
- Oversee beverage programming and cost, labor, and inventory.
Skills
Education
Job description
Sugar Bowl Resort is creating one of the most ambitious food and beverage programs in North American mountain hospitality - guided by Culinary Director Traci Des Jardins, and supported by a significant investment in dining, hospitality, and village infrastructure. We're reimagining what mountain hospitality can be: warm, vibrant, hospitality-driven, operationally disciplined, and genuinely memorable.
We're seeking an exceptional Director of Restaurant Operations to serve as the operational leader of the Village Lodge and the primary business partner to the Culinary Director. In this role, you turn hospitality vision into daily reality - building the service culture, beverage programs, leadership standards, and training systems that define how every guest experiences the Village Lodge.
This is not a maintenance role. It is an opportunity to build - to help shape one of North America's most respected mountain dining programs, while living and working in one of California's most iconic alpine communities.
Sugar Bowl Resort has been proudly independent for over 80 years and is one of the oldest ski resorts in California. Situated atop beautiful Donner Summit, Sugar Bowl has a storied past with ties to Austrian ski culture, Hollywood and Walt Disney. This special community helped bring skiing to “sunny California” since December 1939. Since then, it continues to attract adventurous winter sports enthusiasts alike.
As Director of Restaurant Operations, you are the steward of the Village Lodge guest experience. You ensure that every aspect of service, hospitality, beverage programming, and daily operations reflects the standards set by the Culinary Director.
Through leadership, accountability, training, and operational excellence, you'll create an environment where guests feel welcomed, teams feel supported, and hospitality excellence becomes the standard. Success in this role is measured by more than financial performance — it's measured by guest loyalty, employee engagement, operational consistency, and the vibrant culture you help build throughout the Village Lodge.
Refined alpine dining featuring thoughtful, ingredient-driven menus and polished hospitality.
The village's morning gathering place for coffee, breakfast, and daily connection.
The outdoor centerpiece of Village Lodge hospitality, featuring QR ordering, lunch service, lively après offerings, firepits, and panoramic mountain views.
A high-energy village hub featuring classic cocktails and carefully crafted bar food.
The on-mountain gathering place for Villagers to enjoy a light lunch, espresso, a quick beer, or a chance to unwind in the middle of the ski day.
- A hospitality leader who believes great service is as important as great food.
- A builder of teams, culture, and operational systems.
- Passionate about creating memorable guest experiences and vibrant hospitality environments.
- Equally comfortable walking the floor, mentoring managers, reviewing financial performance, and solving operational challenges.
- Skilled at balancing hospitality, profitability, and operational discipline.
- A visible leader who leads through presence, accountability, and example.
- Excited by the opportunity to help build something exceptional alongside Culinary Director Traci Des Jardins.
- 8+ years of progressive hospitality leadership experience.
- Multi-unit restaurant, resort, hotel, private club, or hospitality group experience preferred.
- Proven ability to lead large, guest-facing teams.
- Strong understanding of labor management, beverage cost control, budgeting, and operational systems.
- Experience building hospitality cultures and training programs.
- Knowledge of California labor law, responsible beverage service, and food safety regulations.
- RBS Certification (or ability to obtain).
- ServSafe Manager Certification (or ability to obtain).
- Valid California Driver's License, with ability to pass an MVR check.
- Lead all front-of-house operations across Village Lodge venues.
- Establish, train, and maintain exceptional hospitality standards.
- Develop service culture, guest recovery systems, and training programs.
- Build meaningful relationships with homeowners, guests, and community stakeholders.
- Ensure every guest interaction reflects Sugar Bowl's hospitality philosophy.
- Develop and oversee beverage programming across all venues.
- Manage wine, beer, spirits, coffee, and non-alcoholic beverage programs.
- Maintain beverage quality, consistency, and profitability.
- Partner with suppliers and distributors to build compelling programs.
- Manage beverage cost and inventory performance.
- Recruit, hire, train, develop, and retain exceptional hospitality professionals.
- Lead outlet managers and front-of-house leadership teams.
- Foster a culture of professionalism, positivity, accountability, and continuous improvement.
- Conduct regular leadership meetings, coaching sessions, and performance reviews.
- Partner with Human Resources on staffing, compliance, and employee development.
- Oversee opening, daily, and closing operations across all Village Lodge venues.
- Ensure consistency in service execution, cleanliness, organization, and facility presentation.
- Maintain operational checklists, service standards, and training systems.
- Support events, programming, and homeowner engagement initiatives.
- Champion sustainability and environmental stewardship efforts throughout the operation.
- Develop and manage annual operating budgets.
- Manage labor, payroll, beverage cost, and departmental expenses.
- Monitor performance metrics and identify opportunities for improvement.
- Maintain accurate reporting, reconciliations, and administrative controls.
- Serve as the hospitality operating partner to Culinary Director Traci Des Jardins.
- Translate hospitality vision into service standards, systems, and daily execution.
- Collaborate closely with the Executive Chef to ensure a seamless guest experience.
- Help establish the culture, standards, and reputation of the Village Lodge hospitality program.
- Exceptional guest satisfaction across all venues.
- Strong homeowner engagement and community relationships.
- Consistent service standards executed across all outlets.
- Beverage cost and labor performance within budget expectations.
- Strong employee retention and team development.
- Clean, organized, and exceptionally maintained facilities.
- Seamless execution during peak weekends, holidays, and special events.
- A hospitality program recognized as a benchmark for mountain resort dining.
- Ability to stand, walk, and move throughout multiple venues for extended periods, including on uneven or outdoor terrain.
- Ability to lift and carry up to 40 lbs (kegs, cases, event and service equipment).
- Ability to work in varied conditions, including outdoor service areas during winter weather.
- Ability to work evenings, weekends, and holidays, including peak ski season periods.
- Ability to move quickly and respond to time-sensitive operational needs across venues.
- Generous flexible and paid time off
- Employer sponsored 401k plan after 1,000 worked hours and one (1) year of service
- Medical, dental, and vision benefits
- Employer paid life insurance
- Additional voluntary benefits (AD&D, critical illness, etc.)
- Employee Assistance Program (EAP)
- Professional development opportunities
- Free ski and tubing passes for employees
- Free ski passes for dependents
- 50% off food at our restaurants
- Free group ski and snowboard lessons for employees
- Employee discounted lift tickets for family and friends
- Lift ticket discounts at multiple resorts including 24 Mountain Collective destinations
- Hotel discounts
- Employee ski reciprocal programs
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