Overview The Food & Beverage Director at The Highlands is a strategic leadership role overseeing a complex, year-round operation encompassing multiple dining venues, conference services, winter ski operations, golf operations, and seasonal offerings. This transformational leader will be responsible for elevating the resort's culinary and service standards while maintaining strong financial performance across all F&B operations. The position requires a visionary approach to reimagine and execute new concepts, enhance guest experiences, and develop a high-performing team across multiple outlets. Responsibilities Strategic Leadership & Innovation • Lead the transformation of F&B operations to achieve new standards of excellence in quality, service, and financial performance • Evaluate and optimize organizational structure to enhance operational efficiency and team effectiveness • Identify opportunities to strengthen team dynamics and create clear paths for growth and development • Develop and implement innovative concepts for each venue that align with the brand vision, evolution strategy, and guest expectations • Collaborate with corporate team to ensure F&B initiatives support overall brand direction and standards • Create and execute strategies for revenue growth across all seasons, including special events, themed dinners, and creative programming • Drive continuous improvement in guest satisfaction metrics and team member engagement Operational Excellence • Oversee all aspects of F&B operations including restaurants, bars, conference services, ski lodge dining facilities, golf clubhouse, Food Court, Tee's / Beverage Carts, Champions Pizza, Country Club of Boyne, Main Dining Room, and seasonal venues • Manage diverse winter operations including ski lodge cafeterias, slope-side dining, and après-ski venues • Oversee consistency with daily line-ups and end-of-shift sales reconciliation • Oversee schedule creation, payroll management, and labor cost control • Direct alcohol ordering and inventory management processes • Ensure compliance with Brand Standard Audit service standards • Manage transition between winter ski season and summer golf season operations, ensuring smooth seasonal changes in staffing, menus, and service delivery • Coordinate F&B operations with ski area management to ensure alignment with lift operations, ski school schedules, and winter events • Establish and maintain standard operating procedures that ensure consistent service excellence across all outlets • Implement and maintain robust cost control systems for food, beverage, and labor • Lead the development and execution of annual business plans and budgets • Monitor and analyze financial performance, making data-driven decisions to optimize profitability Meeting & Communication Requirements • Attend and participate and cascade information from weekly hotel/BEO meetings • Lead group pre-conference and post-conference meetings • Partner with corporate F&B leadership on strategic initiatives and brand development • Ensure alignment between property-level initiatives and corporate vision • Participate in cross-property collaboration to share best practices and maintain brand consistency • Regular communication with property senior management team and other departments • Provide routine progress updates to the General Manager & corporate leadership on resort and department goals Quality & Service Standards • Establish and maintain premium quality standards for food preparation, presentation, and service across all venues • Develop comprehensive training programs focused on elevated service standards and technical skills with a focus on compliance with food and beverage requirements • Regular presence on the floor during peak service periods to maintain standards and mentor team members • Collaborate with culinary team on menu development, ensuring offerings match the unique character of each venue Conference & Events • Oversee F&B execution for Resort events, corporate events, weddings, and social functions • Work closely with Sales and Conference Services teams to enhance banquet offerings and execution • Develop innovative solutions for group dining experiences that maximize guest satisfaction and operational efficiency Team Development • Create and implement comprehensive training programs that develop both technical and leadership skills • Foster a culture of excellence, accountability, and continuous improvement • Manage seasonal staffing transitions while maintaining core year-round team Financial Management • Develop and manage annual operating and capital budgets • Implement effective cost control measures across all areas including food, beverage, and labor • Analyze financial performance and develop action plans to address opportunities • Manage inventory systems and purchasing programs to optimize costs while maintaining quality • Provide detailed post-event financial analysis and ROI reporting for all special events and initiatives • Develop and maintain reporting systems that enable data-driven decisions for future programming • Create comprehensive event P&Ls with detailed breakdowns of labor, cost of goods, and overhead allocation • Ensure timely financial reconciliation and reporting to support strategic decision-making for future events Qualifications Required Qualifications (knowledge, skills, certifications, education, etc) • Bachelor's degree in Hospitality Management or related degree, and • 10 years of progressive F&B management experience in full-service resorts or hotels; or an equivalent combination of both education and experience. • Proficiency in industry-standard software and Microsoft Office Suite • Experience with four-season resort operations preferred • Must be able to work weekends and holidays; this is not a remote position. Physical Demands: • Regular physical activity including standing, walking, and moving between venues • Ability to work in various environmental conditions including kitchen heat and outdoor weather • Capacity to work extended hours including evenings, weekends, and holidays as business needs require • Flexibility to adjust schedule during peak periods and seasonal transitions Supervisory Responsibilities: Lead and mentor a team of 15 supervisors who oversee approximately 200 team members across multiple outlets Work Environment:The position requires working in various settings including restaurants, kitchens, outdoor venues with uneven surfaces including on snow and ice, plus working in hot and cold conditions.The role demands adaptability to changing conditions and the ability to maintain composure during high-pressure situations. The Highlands is committed to providing reasonable accommodations to qualified individuals with disabilities to enable them to perform the essential functions of their jobs. Travel: At times, for specific reasons such as conferences or other Food and Beverage-related trainings