Director of Food & Beverage

Who We Are:

Caring is at the heart of everything we do! Beaver Run Resort & Conference Center is located in Breckenridge, Colorado - the heart of the Colorado Rocky Mountains. Nestled between the mountain and Main Street just a few steps away from the ski slopes in the winter and the hiking trails in the summer. With 40,000 square feet of conference and meeting spaces, Beaver Run is the largest conference center in Breckenridge. We are passionate about providing exceptional guest and employee experiences. If you are service and quality minded and enjoy a fast-paced, vibrant environment, we encourage you to apply to be a part of our team.

What You’ll Do:

The Director of Food & Beverage Operations is a strategic and operational leader responsible for overseeing all food and beverage-related lines of business at Beaver Run Resort. This role encompasses leadership of six year-round and seasonal dining outlets, banquet and catering operations, a central kitchen, and the purchasing department. With a focus on culinary excellence, guest experience, and operational efficiency, the Director ensures the alignment of departmental goals with the resort’s overall vision and strategic initiatives.

This position leads a team of senior managers and departmental leaders, fostering collaboration and accountability across all food and beverage functions. The Director works closely with other resort leaders and serves as a key liaison to the Executive Committee, contributing to resort-wide decision-making and long-term planning. The position is located on-site in Breckenridge, Colorado. May require variable hours, weekends and holidays. Reports to the President/GM. Transitional housing may be available.

Position range $100,000-$125,000 annual salary DOE

Supervisory Responsibilities:

• Lead a team of 3-5 direct reports and over 100 indirect reports varying by season.
• Performance management including setting goals and expectations, monitoring performance, providing feedback and implementing corrective action.
• Partner with human resources to recruit and hire staff.
• Identify and create development and advancement opportunities.

Duties/Responsibilities:

• Partners with the Executive Committee in development of strategy and financial goals.
• Leads management in the creation and execution of strategy, day-to-day operations of all associated lines of business including but not limited to food & beverage, banquets & catering, central kitchen, purchasing, third party vending operations, and their achievement of identified goals and expectations.
• Stay current with hospitality industry trends, monitor competition, identify new opportunities to maximize customer satisfaction, technology and profitability.
• Creates an employee culture that is based on engagement, inclusivity, growth, care, creativity, and fun.
• Assists with the creation of unique programming in outlets, banquets, and activations around the resort.
• Fosters community and industry relationships and corporate social responsibility to enhance the property's perception and positioning.
• Analyze data and metrics including financial performance, inventory, guest satisfaction, employee satisfaction, etc. to proactively address changing market conditions, operate wit