We are seeking an experienced Director of Food & Beverage to lead the complete food and beverage operation for a distinctive independent ski resort located in New Hampshire’s White Mountains in the Mount Washington Valley. This key resort leadership position will oversee the strategy, financial performance, daily operations, service standards, and team development across all food and beverage outlets, including on-mountain dining, a full-service restaurant and bar, and the food and beverage experience supporting a 27-room slopeside inn.

This role extends well beyond the traditional scope of restaurant operations. The Director of Food & Beverage will play an important role in shaping the resort’s hospitality culture, developing and leading a talented team, strengthening the connection between the mountain, restaurant, and inn, and creating memorable experiences for resort guests, inn guests, local residents, and visitors to the Mount Washington Valley. Success will require a leader who can balance exceptional hospitality with strong financial performance, operational discipline, and an understanding of the unique demands of a seasonal mountain resort.

For the right hospitality professional, this is an opportunity to make a meaningful impact at an independent resort while combining food and beverage leadership, resort operations, mountain culture, and the lifestyle of New Hampshire’s White Mountains in one of New England’s premier destinations.

Key Responsibilities

Food & Beverage Leadership

• Lead all resort food and beverage operations, including the full-service restaurant and bar, on-mountain outlets, inn-related F&B services, special events, and seasonal operations.
• Establish and maintain high standards for service, food quality, presentation, cleanliness, and hospitality across all outlets.
• Partner with culinary leadership to ensure consistent menu execution, quality, productivity, and cost management.
• Maintain a visible leadership presence throughout the operation, particularly during peak periods.
• Continually evaluate opportunities to improve menus, programming, service, and the overall F&B experience while preserving the character of an independent New England mountain resort.

Financial & Business Management

• Lead the financial performance of the F&B division, including budgets, forecasts, revenue, labor, food and beverage costs, purchasing, and inventory.
• Review operating results and implement strategies to improve profitability, efficiency, and overall performance.
• Align staffing and scheduling with occupancy, skier volume, events, weather, seasonality, and anticipated business levels.
• Identify opportunities to grow revenue through menu development, pricing, beverage strategy, events, programming, and utilization of resort outlets.
• Manage vendor and supplier relationships to ensure quality, availability, competitive pricing, and appropriate purchasing controls.

Team Leadership & Development

• Recruit, train, develop, and retain a strong seasonal and year-round F&B team.
• Provide clear leadership, expectations, and accountability for managers, supervisors, and team members.
• Coach and develop managers and emerging leaders while creating opportunities for professional growth.
• Foster a positive, collaborative culture built around hospitality, communication, teamwork, and mutual respect.
• Effectively plan for and manage the staffing demands of a highly seasonal resort environment.

Guest Experience

• Serve as a visible ambassador for the resort and ensure warm, genuine, and consistent hospitality throughout the F&B operation.
• Engage with guests, respond professionally to concerns, and use feedback to continually improve the experience.
• Create F&B experiences that appeal to resort and 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

• Partner with lodging leadership to create a seamless experience for guests of the 27-room slopeside inn.
• Collaborate with mountain operations to anticipate skier volume and adjust F&B operations accordingly.
• Work with sales, marketing, and events teams to support special events, group business, private functions, holiday programming, and other revenue opportunities.
• Serve as an active member of the resort leadership team and contribute to broader operational and strategic initiatives.

Operational Standards & Compliance

• Ensure compliance with all health, sanitation, food safety, liquor, employment, and workplace safety requirements.
• Maintain effective controls for inventory, purchasing, receiving, cash handling, and loss prevention.
• Ensure all outlets are organized, properly equipped, maintained, and prepared for business.
• Maintain operating standards that deliver consistency, responsible alcohol service, and genuine hospitality.

Qualifications

• 8+ years of progressive food and beverage leadership experience within a resort, hotel, ski resort, private club, high-volume restaurant, or similarly complex hospitality environment.
• Experience overseeing multiple F&B outlets; resort, mountain, seasonal, or destination hospitality experience is strongly preferred.
• Strong knowledge of restaurant and bar operations, culinary collaboration, labor management, purchasing, inventory, and cost controls.
• Demonstrated financial acumen with experience managing budgets, forecasts, P&Ls, labor, food and beverage costs, and profitability.
• Proven ability to recruit, develop, motivate, and retain high-performing teams.
• Strong leadership, communication, organizational, and problem-solving skills with the ability to perform effectively in a fast-paced, seasonal resort environment.
• 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.