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Solitude Mountain Resort is Hiring a Vice President of Food and Beverage Near Taylorsville, UT
Year Round JOB TITLE: Vice President of Food and Beverage BUSINESS UNIT: Food and Beverage Operations REPORTS TO: Resort President CLASSIFICATION: Full-Time/Year-Round/Salary POSITION: The Vice President of Food and Beverage is responsible for providing strategic leadership and operational oversight for all food and beverage operations at the resort. This includes developing and implementing a comprehensive F&B strategy, driving financial performance, ensuring exceptional guest experience, and leading a high-performing team. SPECIFIC JOB REQUIREMENTS:
10 years of leadership experience in resort or hospitality operations, 5 in a senior leadership role
Proven track record of driving F&B innovation, elevating guest experience, and meeting financial targets
Strong financial acumen including budgeting, forecasting, and cost control analysis
Exceptional leadership skills with the ability to develop and inspire high-performing teams
Excellent communication and interpersonal skills to engage with guests, staff, and resort leadership
Deep knowledge of F&B trends, culinary techniques, and guest service best practices specific to local Utah markets
Bachelor's degree in hospitality management or related field; advanced degree preferred; equivalency years' experience considered for right candidate
Proven experience in developing, leading, and coaching staff and is expected to lead by example
Must have exceptional listening and people skills and must be bale to work with a wide variety of personalities
JOB DUTIES AND RESPONSIBILITIES:
Develop and execute a cohesive F&B strategy aligned with the resort's overall goals
Identify opportunities for culinary innovation, revenue growth, and elevated guest experiences. Familiarity with Net Promoter Scores helpful
Stay abreast of industry trends and adapt offering to meet evolving guest preferences
Oversee all aspects of F&B operations including restaurants, bars, cafe, cafeterias, food truck, and banquets
Establish operational standards for food quality, service, safety and sanitation
Optimize profitability through effective cost controls, pricing strategies and vendor management