Assistant Director of Food and Beverage

Nestled at the base of majestic Snowmass Mountain, Viceroy Snowmass is a luxury resort offering unparalleled experiences in the heart of the Colorado Rockies. Renowned for its exceptional service, sophisticated accommodation, and world-class amenities, Viceroy Snowmass provides an unforgettable escape for discerning travelers. We are committed to maintaining the highest standards of quality and creating a safe, secure, and pristine environment for our guests and team members.

Position Overview 

The Assistant Director of Food and Beverage is a pivotal senior leadership role within the Food & Beverage Division, serving as the principal deputy to the Director of Food & Beverage in all strategic and operational matters. This position is entrusted with assisting in the direction of the property's full food and beverage ecosystem — encompassing all dining outlets, destination bars and lounges, in-suite dining, banquet and event services, pool and beach F&B, and stewarding operations — to the highest standards of ultra-luxury hospitality.

This leader brings proven multi-outlet management experience and a sophisticated, working command of beverage programming, mixology, and wine — capable of stepping confidently into any bar, cellar, or dining room conversation and elevating it. The ideal candidate embodies the hallmarks of Forbes Five-Star and LQA service philosophy: an instinctive, anticipatory approach to guest engagement, an unwavering commitment to personalization, and the operational discipline to deliver seamless excellence across every touchpoint. As a brand ambassador and servant leader, this individual inspires and mentors a team of F&B professionals to exceed guest expectations consistently and with genuine heart.

• • Job Location: Viceroy Snowmass
  • Pay Rate: $105,000 to $120,000/Salary
  • Schedule: Flexible Schedule, Some Nights, Weekends and Holidays
  • Employment Status: Full- Time Year Round
  • Start Date: ASAP
  • Accepting applications until: 8/31/2026

Duties

• Assist the Director of Food & Beverage in overseeing all aspects of the F&B division, including day-to-day operations, strategic planning, revenue management, and long-term concept development across all outlets.
• Provide direct multi-outlet leadership spanning signature restaurants, casual dining, destination bars, in-suite dining, banquets, pool and beach service, and stewarding — balancing the distinct identity, team culture, and financial targets of each outlet simultaneously.
• Champion Forbes Five-Star and LQA service standards across all outlets; lead internal quality audits achieving scores of 95% or above and own the resulting corrective action plans through to completion.
• Develop and implement outlet-specific service standards, operating procedures, and sequence-of-service protocols aligned with the brand's luxury positioning.
• Monitor and analyze guest satisfaction data (post-stay surveys, comment cards, online reviews, Medallia or comparable platforms) and drive measurable, continuous service improvement.
• Serve as acting Director of Food & Beverage in the Director's absence, representing the division on the Executive Committee and in owner and brand discussions.

• Apply strong working knowledge of mixology and craft beverage culture to guide bar teams on classic and contemporary cocktail technique, recipe development, ingredient sourcing, batching standards, and presentation.
• Partner with the Beverage Manager on cocktail menu development, spirits portfolio curation, zero-proof programming, and bar activations that differentiate the property within its competitive set.
• Leverage working wine knowledge to support the Sommelier in wine list reviews, by-the-glass program optimization, cellar management oversight, and pairing dinner programming.
• Participate personally in wine and spirits tastings, vendor presentations, and allocation decisions; ensure the beverage program reflects both commercial discipline and genuine connoisseurship.
• Champion beverage education across the division, supporting associates pursuing WSET, Court of Master Sommeliers, and professional spirits certifications.

• Assist in the development and management of the annual F&B operating budget, including revenue forecasting, labor planning, cost of goods management, and capital expenditure review.
• Review daily, weekly, and monthly P&