Director, Food and Beverage

Salary Range: $ To $ Annually

The Director of Food & Beverage provides strategic and operational leadership for all food and beverage operations across RED Mountain Resort and The Josie Hotel, including The Velvet Restaurant, mountain dining outlets, bars, banquets, weddings, conferences and special events. Reporting to a designated senior executive, with direct operational accountability to the General Managers of both RED Mountain Resort and The Josie Hotel, the Director is responsible for service excellence, culinary and beverage quality, people leadership, revenue growth, profitability and regulatory compliance.

This is a visible, hands-on leadership role supporting two complementary but distinct hospitality businesses undergoing an operational rebuild and period of growth. The Director will strengthen leadership, standards, cost controls, training and cross-department coordination while creating distinctive dining experiences rooted in Rossland and mountain culture. A key mandate is to identify and implement operational and commercial synergies between the resort and hotel, while preserving the individual identity, service standards and guest experience of each property.

The wage rate for this position starts at $120,000 annually.

MAJOR RESPONSBILITIES Top Priorities

Stabilize daily F&B operations and establish clear management routines across both RED Mountain Resort and The Josie Hotel.

Deliver consistent service, culinary quality, atmosphere and cleanliness across every outlet and event, while respecting the different service expectations of mountain dining and an upscale boutique hotel.

Build an accountable F&B leadership team and a reliable seasonal workforce.

Improve revenue, average cheque, labour productivity, cost of sales and departmental profitability.

Strengthen collaboration among Culinary, Service, Banquets, Sales, Events, Rooms and Finance.

Create a positive team culture focused on standards, communication, safety and development.

Build relationships with Rossland producers, suppliers, partners and the local community.

Identify shared purchasing, staffing, training, supplier and operational efficiencies across both businesses.

Develop a cohesive F&B strategy that strengthens the overall RED destination experience while maintaining the distinct positioning of each outlet.

Lead the F&B business plan, budget, forecast, service strategy and operating priorities for both businesses, with separate financial accountability and reporting for each.

Lead daily and weekly meetings covering forecasts, staffing, reservations, events, product and guest feedback.

Set clear accountability for restaurant, lounge, banquet, culinary, stewarding and beverage leaders.

Provide timely operating updates, risks, results and recommendations to the respective General Managers and senior leadership.

Establish a clear management structure and delegation of responsibilities to ensure both businesses receive consistent leadership and operational oversight.

Work closely with both General Managers to align priorities, resources, budgets and guest experience standards.

Set and inspect standards for greeting, seating, service sequence, menu knowledge, timing, billing and farewell.

Review reservations, covers, groups, events, occupancy, weather and mountain activity to plan each service.

Resolve significant guest concerns, authorize appropriate recovery and correct recurring causes.

Maintain strong outlet presentation, music, lighting, uniforms, cleanliness, equipment and opening and closing controls.

Partner with Rooms and Guest Services on VIPs, amenities, packages, special occasions and in-house communication.

Review guest feedback and online sentiment and turn findings into clear coaching and improvement actions.

Ensure The Josie's F&B operations meet applicable Marriott Autograph Collection brand standards and guest expectations.

Develop distinct service standards appropriate to each outlet, from casual mountain dining to elevated restaurant and hotel experiences.

Partner with culinary leaders on menu development, quality, consistency, food cost, production and kitchen execution.

Ensure menus balance guest appeal, local identity, seasonality, operational capacity and financial return.

Lead beverage strategy, pricing, purchasing, inventory, controls, supplier relationships and team education.

Review menu mix, contribution, waste, yields,…