Senior Director, Food & Beverage Operations and Strategy Nouveau

Create Your Experience of a Lifetime!

Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.

With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service – our leading training and development experience, and wellness benefits to fuel your success.

Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first).

Job Benefits

• Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons
• MORE employee discounts on lodging, food, gear, and mountain shuttles
• 401(k) Retirement Plan
• Employee Assistance Program
• Excellent training and professional development
• Referral Program

Full Time roles are eligible for the above, plus:

• Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)
• Free ski passes for dependents
• Critical Illness and Accident plans

Job Summary:
Beaver Creek Resort is seeking a senior leader to elevate its culinary identity and make Food & Beverage a defining expression of the resort’s luxury guest and member experience. This role sets the vision and drives execution across a complex, highly seasonal portfolio that includes high-volume resort dining, distinctive on-mountain cabins, private-club experiences, banquets, events, and supporting operations. The Senior Director will raise the standard of cuisine, service, ambiance, and operational consistency while building signature experiences that guests and members cannot find elsewhere.

As a member of the resort senior leadership team, this leader will operate through a whole-resort lens, balancing culinary ambition with safety, employee experience, mountain logistics, membership expectations, community connection, and disciplined financial performance. The role will partner closely with central Food & Beverage, Signature Clubs, Sales, Marketing, Finance, Human Resources, Mountain Operations, and resort leaders to translate Beaver Creek’s luxury positioning into memorable, rarified culinary moments and consistently excellent everyday execution.

Job Specifications:

• Starting Wage: $145,000.00 – $165,000.00 + annual bonus + equity
• Employment Type: Year Round
• Shift Type: Full Time hours
• Minimum Age: At least 18 years of age
• Housing Availability: No

The Right Candidate Will Embody:

Culinary Vision and Experience Leadership – Positions Beaver Creek as a culinary destination by defining a clear point of view for each venue and creating a cohesive portfolio that ranges from approachable mountain dining to extraordinary private-club and cabin experiences.

• Set elevated standards for food quality, menu identity, beverage programs, presentation, service, ambiance, and storytelling.
• Build a pipeline of signature experiences, including chef collaborations, tasting events, intimate dinners, private experiences, and distinctive seasonal programming.
• Protect the unique character of each cabin and club while ensuring every experience clearly reflects Beaver Creek’s luxury brand and legendary attention to detail.

Private Club and Cabin Excellence – Understands the expectations of a relationship-driven membership and leads with visibility, responsiveness, discretion, and consistency.

• Create dining experiences that strengthen member loyalty, belonging, and confidence in the Club experience.
• Partner with club leadership and governance stakeholders to translate feedback into clear service, culinary, facility, and programming priorities.
• Deliver exceptional execution across fine-dining cabins, club events, member gatherings, and private buyouts, with particular attention to personalization and operational reliability.

Relentless Executor and Results Driver – Turns strategy into action with urgency, operating discipline, and clear accountability.

• Translate the culinary vision into practical plans, defined standards, operating rhythms, and measurable outcomes.
• Use guest and member insights, financial data, and frontline observation to identify gaps and accelerate performance.
• Create clarity, remove barriers, and hold leaders accountable for quality, service, safety, talent, and financial results.

Builder of High-Performing Culinary and Service Teams – Attracts, develops, and retains strong culinary, restaurant, and operations leaders who create a culture of pride, accountability, inclusion, and continuous improvement.

• Build strong succession pipelines and develop leaders who are ready for broader resort and enterprise opportunities.
• Create effective partnerships between culinary and front-of-house teams so the entire experience feels intentional and seamless.
• Assess talent quickly, align people to the right roles, and establish clear expectations for leadership presence and performance.

Enterprise Thinker and Adaptive Analytical Leader – Operates as a senior resort leader first, using sound judgment and data to balance immediate operating needs with long-term brand, experience, and business priorities.

• Make decisions through a whole-resort lens and adjust quickly as weather, visitation, staffing, and operating conditions change.
• Build strong partnerships across resort and enterprise teams and create followership at every level.
• Balance creativity and innovation with scalable operating models, responsible stewardship, and sustainable financial performance.

Job Responsibilities:

• Develop and execute a multi-year Food & Beverage and culinary strategy that strengthens Beaver Creek’s position as a luxury family resort and culinary destination.
• Define and continuously elevate the culinary identity, guest promise, and operating model for each restaurant, cabin, club venue, banquet, event, and private experience.
• Lead annual budgets, forecasts, business plans, and performance reviews; adjust pricing, menus, hours, staffing, and programming to achieve revenue, margin, contribution, and experience goals.
• Maximize profitable growth through menu engineering, beverage strategy, promotions, capture, private events, premium experiences, disciplined cost control, inventory management, and waste reduction.
• Create a repeatable innovation pipeline for chef collaborations, cabin culinary series, intimate dinners, tastings, holiday experiences, club programming, and other differentiated concepts.
• Ensure the fine-dining cabins and private-club venues consistently deliver exceptional cuisine, personalized service, compelling ambiance, and flawless end-to-end execution.
• Build strong relationships with club leadership, members, and governance stakeholders; listen actively, communicate clearly, and convert feedback into prioritized action.
• Partner with culinary leaders and the central Food & Beverage support team to implement SOPs, best practices, menu development, quality assurance, and growth initiatives.
• Establish and audit clear standards for service, food and beverage quality, speed, presentation, cleanliness, readiness, facility condition, and brand expression across all venues.
• Build, develop, and hold accountable a high-performing management team aligned with resort goals, service behaviors, operational standards, employee experience, and business results.
• Partner with Human Resources on year-round and seasonal workforce planning, recruiting, onboarding, training, engagement, recognition, and leadership development.
• Lead a culture of safety and ensure compliance with health, sanitation, liquor-license, labor, environmental, recycling, waste-diversion, and company policy requirements.
• Plan staffing, hours, purchasing, transportation, outlet readiness, and logistics around the mountain calendar, including opening, holiday peaks, weather events, private functions, and seasonal transitions.
• Identify capital and maintenance priorities that improve the culinary, member, and guest experience; develop business cases and oversee approved projects through completion.
• Serve as an active member of the resort senior leadership team and partner across Sales, Marketing, Signature Clubs, Finance, Mountain Operations, and other functions to deliver an exceptional Beaver Creek experience.

Job Qualifications:

• Minimum of five years of senior leadership experience in a complex, high-volume luxury hospitality, resort, private-club, restaurant, or Food & Beverage environment.
• Demonstrated success leading multi-venue culinary and service operations, developing strong leaders, and delivering measurable guest, member, employee, and financial results.
• Experience with fine dining, private clubs, premium events, or highly personalized hospitality experiences strongly preferred.
• Resort or seasonal destination experience preferred, including operations influenced by weather, transportation, access, and variable demand.
• Strong financial acumen, including budgeting, forecasting, menu and labor strategy, capital planning, and business-case development.
• ServSafe and TIPS certifications, or ability to obtain required certifications prior to start.
• Proficiency with Microsoft Word, Excel, and Outlook; experience with Workday, InfoGenesis, or similar workforce, financial, and point-of-sale systems.

The expected pay range is $145,000.00 – $165,000.00 + annual bonus + equity. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution.

We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers.

Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.

Requisition ID 516855
Reference Date: 08/23/2026
Job Code Function: F&B General Management

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