Director of Outlets - Limelight Mammoth
Aspen Skiing Company, Mammoth Lakes, CA, United States
Director of Outlets - Limelight Mammoth
The Director of Outlets is responsible for overseeing the operation of the Restaurants, Bars, and Banquets. The goal is maximizing food and beverage revenue; selecting, training, and developing team members; establishing and maintaining quality product and service levels while maximizing profits; forecasting and budgeting. The Director of Outlets ensures high standards of food and beverage (F&B) quality and service to maximize profits and ensure outstanding customer service. This position reports to the Director of Operations. The salary range for this position is $98,000 - $110,000. Actual pay will be dependent on budget and experience; all salaried roles are eligible for bonus. Applications for this position will be accepted until March 22, 2026. Develop annual operating plans and manage departmental budgets, inventory, and cost controls Oversee F&B outlets staffing needs, including recruiting, hiring decisions, scheduling, and payroll Lead onboarding and training programs, and guide team development, performance management, and discipline Maintain high service and presentation standards in alignment with brand expectations Collaborate on cocktail menus and beverage programming to ensure innovation and consistency Ensure accuracy and efficiency in POS systems, product pricing, and supply requisitions Promote all F&B outlets internally and externally, maintaining a strong guest service culture Lead by example with visible presence in dining rooms during peak service and as needed for coverage Conduct regular team meetings to align on performance, goals, and guest feedback Foster creativity in food and beverage offerings, supporting continuous menu development Uphold hotel policies, safety procedures, and interdepartmental collaboration to ensure smooth operations Other duties as assigned Bachelor's degree in hospitality management, or related field preferred 5 years' experience in food service environment required 2 years' experience in a department head level role or above required Strong knowledge of food and beverage operations, including cost control and budgeting Proven leadership and team development abilities in a high-volume, upscale dining environment Expertise in guest service standards, including upscale hospitality protocols Ability to manage and optimize multiple outlets simultaneously Experience with beverage program development, including cocktails and wine lists Skilled in training, coaching, and performance management Proficient in POS systems and related technology for menu management and reporting Ability to forecast labor, manage scheduling, and analyze payroll trends Strong communication and interpersonal skills, with the ability to lead cross-functional teams Excellent organizational and time management abilities Creative and strategic mindset for concept development and promotions Ability to remain calm and effective under pressure in a fast-paced environment High level of professionalism and polished presence when interacting with guests and stakeholders Strong knowledge of health, safety, and sanitation standards and regulations Ability to analyze financial reports and make data-driven operational decisions Flexibility to work evenings, weekends, and holidays as needed Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance Health, Dental and Vision Insurance Programs Flexible Spending Account Programs Life Insurance Programs Paid Time Off Programs Paid Leave Programs 401(k) Savings Plan Other company perks
The Director of Outlets is responsible for overseeing the operation of the Restaurants, Bars, and Banquets. The goal is maximizing food and beverage revenue; selecting, training, and developing team members; establishing and maintaining quality product and service levels while maximizing profits; forecasting and budgeting. The Director of Outlets ensures high standards of food and beverage (F&B) quality and service to maximize profits and ensure outstanding customer service. This position reports to the Director of Operations. The salary range for this position is $98,000 - $110,000. Actual pay will be dependent on budget and experience; all salaried roles are eligible for bonus. Applications for this position will be accepted until March 22, 2026. Develop annual operating plans and manage departmental budgets, inventory, and cost controls Oversee F&B outlets staffing needs, including recruiting, hiring decisions, scheduling, and payroll Lead onboarding and training programs, and guide team development, performance management, and discipline Maintain high service and presentation standards in alignment with brand expectations Collaborate on cocktail menus and beverage programming to ensure innovation and consistency Ensure accuracy and efficiency in POS systems, product pricing, and supply requisitions Promote all F&B outlets internally and externally, maintaining a strong guest service culture Lead by example with visible presence in dining rooms during peak service and as needed for coverage Conduct regular team meetings to align on performance, goals, and guest feedback Foster creativity in food and beverage offerings, supporting continuous menu development Uphold hotel policies, safety procedures, and interdepartmental collaboration to ensure smooth operations Other duties as assigned Bachelor's degree in hospitality management, or related field preferred 5 years' experience in food service environment required 2 years' experience in a department head level role or above required Strong knowledge of food and beverage operations, including cost control and budgeting Proven leadership and team development abilities in a high-volume, upscale dining environment Expertise in guest service standards, including upscale hospitality protocols Ability to manage and optimize multiple outlets simultaneously Experience with beverage program development, including cocktails and wine lists Skilled in training, coaching, and performance management Proficient in POS systems and related technology for menu management and reporting Ability to forecast labor, manage scheduling, and analyze payroll trends Strong communication and interpersonal skills, with the ability to lead cross-functional teams Excellent organizational and time management abilities Creative and strategic mindset for concept development and promotions Ability to remain calm and effective under pressure in a fast-paced environment High level of professionalism and polished presence when interacting with guests and stakeholders Strong knowledge of health, safety, and sanitation standards and regulations Ability to analyze financial reports and make data-driven operational decisions Flexibility to work evenings, weekends, and holidays as needed Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance Health, Dental and Vision Insurance Programs Flexible Spending Account Programs Life Insurance Programs Paid Time Off Programs Paid Leave Programs 401(k) Savings Plan Other company perks