Director of Outlets

Company Description

Madeline Hotel & Residences, Auberge Resorts Collection is proud to be the only Forbes Travel Guide five-star resort in the historic community of Telluride, Colorado. Named one of the Top 10 in the U.S. by Travel + Leisure, this luxurious property blends Auberge’s distinctive flair for authentic and elevated experiences with the local flavor of the destination. Surrounded on three sides by the dramatic 14,000-foot peaks of the San Juan Mountains, Madeline has become the region's premier year-round basecamp for alpine adventure. Our talented team is world-class with a strong commitment to service standards and a passion for creating unique and authentic experiences.  Employment at The Madeline encompasses both professional enrichment and competitive benefits, including: team member rates, team member discounts, ski and wellness reimbursement and tuition reimbursement. 

The targeted compensation range for this full time year round, exempt position is $90,000- $110,000. The position offers a competitive compensation package presented by Auberge Resorts Collection.

Job Description

We are seeking a visionary Director of Outlets to oversee multiple dining and beverage venues within our five-star, Michelin Key resort property. This is a leadership role for an experienced, strategic thinker with a passion for luxury service, culinary excellence, and team development. The ideal candidate will have a strong background in high-end restaurant management, a proven track record in leading multi-unit teams, and the ability to adapt to the challenges of a dynamic, seasonal environment.

• Develop and manage budgets for all food and beverage outlets, including forecasting, P&L analysis, and cost controls. Track and analyze financial performance to drive profitability and meet revenue goals.

  A visionary, directing multiple restaurant and bar venues, ensuring consistent service excellence, high product quality, and guest satisfaction. Lead a team of Food & Beverage leaders to maintain operational efficiency across all outlets.

• Collaborate with the culinary team to enhance seasonal menu offerings, highlighting local Colorado products, while ensuring the highest quality and profitability. Ensure all outlets consistently deliver exceptional food, beverage, and service standards, meeting the highest expectations of luxury guests.

• Provide leadership, training, and guidance to Food & Beverage leaders and team members, achieving compliance with our Auberge Service Standards. Foster a positive, high-performance culture that emphasizes service excellence, collaboration, and accountability.

• Monitor and refine operational processes, systems, and workflows across all outlets to ensure maximum efficiency, profitability, and the consistent delivery of high standards.

• Uphold and promote the values of Auberge Resorts Collection through the ENRICH initiative, which focuses on positively impacting local communities. Lead efforts to integrate the brand’s social purpose into restaurant and bar operations by supporting community-based education, volunteering, fundraising, and mentorship programs. Drive excellence in team culture, ensuring that team members feel inspired, connected, and engaged in making a difference in the community.

• Ensure the highest levels of guest satisfaction by maintaining exceptional service standards. Drive results in Net Promoter Score (NPS), aiming for scores above 90% by delivering extraordinary guest experiences.

• Work closely with the culinary team to enhance menu offerings, ensuring creativity, quality, and profitability. Provide feedback on seasonal menus and monitor culinary production quality.

• Drive catering revenue by collaborating with Sales and Catering teams. Develop strategies to increase bookings and overall profitability for events and banquets.

• Cultivate and maintain strong relationships with vendors, ensuring the highest quality of ingredients and services at competitive prices.

• Partner with the Marketing team to ensure accurate representation of the restaurant and bar offerings on digital platforms, menus, and marketing materials. Actively support initiatives to promote restaurant and bar reservations.

• Oversee payroll, labor forecasting, and scheduling to meet budgeted labor expenses throughout the season while ensuring adequate staffing levels and operational efficiency.

• Lead event and banquet operations, ensuring seamless setup, service, and product delivery that meets Auberge’s high service standards

Qualifications

• Minimum of 2-3 years of experience as Director in a multi-outlet environment (restaurants, bars, in-room dining, catering, banquets).

• Strong leadership and team management skills with a focus on fost