Director of Food & Beverage

Position Summary

Granby Ranch is seeking a dynamic, service-oriented Director of Food and Beverage with the ability to build high functioning, detail-oriented teams, grow and expand culinary options and thrive within a strong team-oriented environment. As a senior leader, this position models operational excellence, hospitality, and exceptional leadership with consistency. The F&B Director executes on future vision and strategy while ensuring excellent guest and employee experience in daily operations.

This position is responsible for all aspects of the F&B division including staff management for multiple outlets, ensuring safe practices and compliance with all food and alcohol service standards, disciplined financial planning and execution, partnering closely with most resort teams including Mountain Operations, Marketing, Events, HR, and Facilities to ensure excellent culinary experiences. The successful candidate will thrive in a culture of accountability, communication, collaboration, and teamwork.

• Responsible for all aspects of daily operations for multiple dining outlets including full-service restaurant, winter season dining hall, coffee shop, food truck, outdoor/remote bars for events and holidays, après ski bar & lounge, internal and external events, and catering for weddings and special events.
• Oversight, guidance, and growth for all menus in the resort’s F&B outlets.
• Ensure proper staffing levels, timely schedules and payroll approvals and appropriate management of employees’ time off requests.
• Timely, detailed, and clear communication via multiple channels with all levels of F&B team as well as other department heads, ownership, vendors, and ensures professional, efficient communication and collaboration between culinary and front-of-house teams.
• Make decisions considering entire resort operation, ability to adjust in collaboration with other departments for business volume, staffing, weather, skier numbers, and other factors.
• Manage and monitor food and beverage purchasing and receiving, with continuous review of costs of goods sold, establishing professional relationships with vendors, including negotiating with suppliers to ensure best pricing and service.
• Set standard for food quality, preparation, timeliness, appearance, portions, presentation, service, and ambiance.
• Develop wide variety of food and beverage options throughout the resort utilizing current outlets and developing ideas for new culinary options.
• Hold managers, supervisors, and staff accountable for quality, service, cleanliness, safety, financial results, and company policies.
• Maintain working knowledge of State of Colorado health codes, food safety laws and liquor codes; maintain records required by government agencies.
• Ensure all kitchen and catering equipment, furniture, and fixtures are in good working order; communicate immediately with general manager and facilities for necessary repairs, replacement, and owning it through to completion.
• Build, manage, and execute annual operating budgets, capital purchases/projects, business plans, menus, staff planning before or within timelines.
• Maintain wine and beverage list with variety, quality, and rotating seasonal hand-crafted cocktail options; conduct tastings and training sessions for the team.
• Identify and work complex problems to resolution engaging appropriate team members in the process including general manager, human resources, marketing/events, venue management, mountain operations, vendors, or clients.
• Obtain and see to the appropriate use of equipment, facilities, and materials needed to execute food and beverage outlets.
• Interview, hire, evaluate, motivate, develop, reward and hold accountable all food & beverage…