We are seeking an experienced Assistant Director of Food & Beverage to join the leadership team of a distinctive independent ski resort located in New Hampshire’s White Mountains in the Mount Washington Valley.

Working closely with and reporting to the Director of Food & Beverage, the Assistant Director will help lead the daily operation and execution of food and beverage across the resort, including on-mountain dining, a full-service restaurant and bar, special events, and the food and beverage experience supporting a 27-room slopeside inn.

This is a highly visible, hands-on leadership position for an F&B professional who thrives in a fast-paced resort environment and enjoys being actively involved in the operation. The Assistant Director will support the Director of F&B in maintaining service and operating standards, developing the team, managing costs, improving the guest experience, and ensuring each outlet is positioned for success throughout the year.

The ideal candidate understands that operating food and beverage at a mountain resort is different from running a traditional restaurant. Business levels fluctuate with skier volume, weather, holidays, events, occupancy, and seasonality. Success requires adaptability, strong operational instincts, financial awareness, and the ability to lead teams through both peak periods and seasonal transitions.

For the right hospitality professional, this is an excellent opportunity to take the next step in F&B leadership while gaining broad resort experience and making a meaningful impact at an independent New England mountain resort.

Key Responsibilities

Food & Beverage Operations

•        Support the Director of F&B in overseeing daily food and beverage operations across the resort, including the full-service restaurant and bar, on-mountain outlets, inn-related F&B services, special events, and seasonal operations.

•        Maintain a highly visible, hands-on leadership presence throughout the operation, particularly during peak periods, weekends, holidays, and special events.

•        Help ensure consistent standards for service, food quality, presentation, cleanliness, and hospitality across all outlets.

•        Partner with culinary leadership and outlet managers to support consistent menu execution, quality, productivity, and cost management.

•        Assist with opening and closing procedures and ensure outlets are properly staffed, organized, equipped, and prepared for business.

•        Identify opportunities to improve service, efficiency, programming, and the overall guest experience while preserving the personality of an independent New England mountain resort.

Financial & Business Management

•        Support the Director of F&B with budgets, forecasts, revenue management, labor controls, food and beverage costs, purchasing, and inventory.

•        Monitor daily operating results and help identify opportunities to improve profitability, productivity, and efficiency.

•        Assist with staffing and scheduling based on skier volume, inn occupancy, events, weather, seasonality, and anticipated business levels.

•        Help maintain effective purchasing, receiving, inventory, cash-handling, and loss-prevention controls.

•        Work with the Director of F&B and culinary leadership to manage costs without compromising food quality, service standards, or the guest experience.

Team Leadership & Development

•        Assist with recruiting, onboarding, training, developing, and retaining a strong seasonal and year-round F&B team.

•        Provide day-to-day leadership, direction, coaching, and accountability for managers, supervisors, and team members.

•        Support the development of emerging leaders and help create opportunities for professional growth within the department.

•        Foster a positive and collaborative culture built around genuine hospitality, teamwork, communication, accountability, and mutual respect.

•        Help plan for and manage the unique staffing demands of a highly seasonal mountain resort.

•        Step into operational leadership responsibilities when the Director of F&B is unavailable.

Guest Experience

•        Serve as a visible ambassador for the resort and help ensure warm, genuine, and consistent hospitality throughout the F&B operation.

•        Engage with guests throughout the resort, respond professionally to concerns, and help resolve service issues quickly and effectively.

•        Use guest feedback to identify opportunities to improve service, programming, and the overall F&B experience.

•        Help create experiences that appeal to resort guests, inn guests, local residents, families, skiers, and visitors to the Mount Washington Valley.

•        Preserve the individuality and authenticity guests expect from an independent mountain resort.

Restaurant, Inn & Resort Collaboration

•        Work closely with the Director of F&B, culinary leadership, outlet managers, and other resort leaders to ensure smooth day-to-day operations.

•        Partner with lodging leadership to support a seamless experience for guests of the 27-room slopeside inn.

•        Collaborate with mountain operations to anticipate skier volume and adjust staffing and F&B operations accordingly.

•        Work with sales, marketing, and events teams to execute special events, group business, private functions, holiday programming, and other revenue opportunities.

•        Support broader resort initiatives and contribute to a collaborative leadership culture across departments.

Operational Standards & Compliance

•        Help ensure compliance with all health, sanitation, food safety, liquor, employment, and workplace safety requirements.

•        Maintain appropriate standards for responsible alcohol service, cash handling, inventory, purchasing, receiving, and loss prevention.

•        Ensure outlets are clean, organized, properly equipped, maintained, and prepared for daily operations.

•        Reinforce operating procedures and service standards while helping managers and team members maintain consistency throughout the resort.

Qualifications

•        5+ years of progressive food and beverage leadership experience within a resort, hotel, ski resort, private club, high-volume restaurant, or similarly complex hospitality environment.

•        Previous experience as an Assistant Director of F&B, F&B Manager, Restaurant Manager, Outlet Manager, Banquet Manager, or comparable leadership position.

•        Experience working within multi-outlet food and beverage operations; resort, mountain, seasonal, or destination hospitality experience is strongly preferred.

•        Strong working knowledge of restaurant and bar operations, service standards, labor management, purchasing, inventory, and cost controls.

•        Financial understanding with experience working with budgets, forecasts, labor costs, food and beverage costs, inventory, and operating results.

•        Proven ability to train, motivate, develop, and lead hospitality teams in a fast-paced environment.

•        Strong communication, organizational, leadership, and problem-solving skills.

•        Ability and willingness to maintain a hands-on leadership presence during weekends, holidays, peak ski periods, and special events as business demands require.

•        Working knowledge of POS, scheduling, inventory, and hospitality technology platforms.

•        Bachelor’s degree in hospitality management, Business, or a related field preferred; equivalent hospitality leadership experience will be considered.

Compensation & Benefits

•        Base salary: $80,000–$90,000

•        Medical, dental, and vision insurance – 75% paid for individual coverage and 50% for dependents

•        401(k)

•        Relocation package

•        Temporary housing