The Director of Food & Beverage leads the dining and beverage experience across RED Mountain Resort and The Josie Hotel, from mountain dining and après-ski to upscale restaurant service, weddings and special events. This hands-on leadership role brings people, service and operations together to create memorable guest experiences, grow the business and build solid teams. The Director will help shape the future of both properties by strengthening standards, developing talent and finding opportunities to work smarter together while preserving each property's unique character. Compensation: Salary of $120,000 annually. MAJOR RESPONSBILITIES Top Priorities
• Stabilize daily F&B; operations and establish clear management routines across both RED Mountain Resort and The Josie Hotel.
• Deliver consistent service, culinary quality, atmosphere and cleanliness across every outlet and event, while respecting the different service expectations of mountain dining and an upscale boutique hotel.
• Build an accountable F&B; leadership team and a reliable seasonal workforce.
• Improve revenue, average cheque, labour productivity, cost of sales and departmental profitability.
• Strengthen collaboration among Culinary, Service, Banquets, Sales, Events, Rooms and Finance.
• Develop beverage, menu, event and après-ski programs.
• Create a positive team culture focused on standards, communication, safety and development.
• Build relationships with Rossland producers, suppliers, partners and the local community.
• Identify shared purchasing, staffing, training, supplier and operational efficiencies across both businesses.
• Develop a cohesive F&B; strategy that strengthens the overall RED destination experience while maintaining the distinct positioning of each outlet. Food and Beverage Leadership
• Lead the F&B; business plan, budget, forecast, service strategy and operating priorities for both businesses, with separate financial accountability and reporting for each.
• Maintain visible leadership during peak periods, special events, après-ski and service recovery.
• Lead daily and weekly meetings covering forecasts, staffing, reservations, events, product and guest feedback.
• Set clear accountability for restaurant, lounge, banquet, culinary, stewarding and beverage leaders.
• Provide timely operating updates, risks, results and recommendations to the respective General Managers and senior leadership.
• Establish a clear management structure and delegation of responsibilities to ensure both businesses receive consistent leadership and operational oversight.
• Work closely with both General Managers to align priorities, resources, budgets and guest experience standards. Guest Experience and Outlet Operations
• Set and inspect standards for greeting, seating, service sequence, menu knowledge, timing, billing and farewell.
• Review reservations, covers, groups, events, occupancy, weather and mountain activity to plan each service.
• Resolve significant guest concerns, authorize appropriate recovery and correct recurring causes.
• Maintain strong outlet presentation, music, lighting, uniforms, cleanliness, equipment and opening and closing controls.
• Partner with Rooms and Guest Services on VIPs, amenities, packages, special occasions and in-house communication.
• Review guest feedback and online sentiment and turn findings into clear coaching and improvement actions.




• Ensure The Josie's F&B; operations meet applicable Marriott Autograph Collection brand standards and guest expectations.
• Develop distinct service standards appropriate to each outlet, from casual mountain dining to elevated restaurant and hotel experiences. Culinary and Beverage Partnership
• Partner with culinary leaders on menu development, quality, consistency, food cost, production and kitchen execution.
• Ensure menus balance guest appeal, local identity, seasonality, operational capacity and financial return.
• Lead beverage strategy, pricing, purchasing, inventory, controls, supplier relationships and team education.
• Review menu mix, contribution, waste, yields, portioning and availability; act quickly on performance gaps.
• Coordinate menu and beverage changes with training, point-of-sale updates, marketing, signage and launch plans.
• Identify opportunities to leverage combined purchasing volumes, supplier agreements and beverage partnerships across RED and The Josie.
• Oversee the development of distinctive wine, cocktail and beverage programs appropriate to each property's positioning.
• Evaluate opportunities for shared culinary resources, menu development and operational efficiencies without compromising quality or service. Banquets Events and Commercial Performance
• Lead F&B; execution for meetings, weddings, groups, seasonal activations and hotel events.
• Partner with Sales and Events on menus, pricing, service standards, labour, space use and event profitability.
• Review banquet event orders and ensure complete handoffs among Sales, Culinary, Service, Rooms and Engineering.
• Develop packages, promotions, signature events and local partnerships that grow demand and strengthen positioning.
• Track outlet and event revenue, covers, average cheque, pace, mix and conversion against forecast.
• Develop a coordinated wedding, conference, group and special events strategy across the resort and hotel, maximizing revenue opportunities for both businesses.
• Work with Sales, Marketing and Revenue Management to develop dining experiences, packages and activations that drive incremental visitation, guest spending and destination appeal.
• Identify opportunities to improve banquet profitability, event execution and cross-selling between RED and The Josie. Rebuild People and Culture
• Assess structure, talent, procedures and recurring failures; maintain a sequenced improvement plan with both General Managers.
• Recruit, onboard, schedule, coach and retain F&B; leaders and seasonal employees.
• Re-establish pre-shifts, training plans, menu testing, quality checks, labour reviews and manager handovers.
• Set clear goals, provide direct feedback, recognize strong performance and address performance concerns promptly.
• Build product knowledge, sales confidence, responsible service, food safety and leadership capability.
• Create a respectful, inclusive workplace with strong communication and sustainable management coverage.
• Build leadership depth at each property, ensuring capable managers are empowered to run day-to-day operations independently.
• Develop shared training standards,



leadership development opportunities and seasonal staffing strategies where appropriate.
• Work with Human Resources to improve recruitment, retention, employee engagement and succession planning across both operations. Financial Controls Safety and Asset Care
• Manage revenue and expenses to budget and forecast, with close attention to labour, food cost, beverage cost and waste.
• Review daily sales, discounts, voids, promotions, gratuities, cash, payment activity and operating variances.
• Maintain purchasing, receiving, storage, inventory, recipe, portion and point-of-sale controls.
• Lead budgeting, forecasting, month-end reporting, capital planning and corrective action for assigned areas.
• Ensure compliance with food safety, liquor service, employment, accessibility, privacy, fire and occupational safety requirements.
• Protect outlets, kitchens, equipment, smallwares and inventories through disciplined maintenance and asset stewardship.
• Maintain separate departmental budgets, financial reporting and performance measures for RED Mountain Resort and The Josie Hotel.
• Work with Finance to establish transparent and appropriate allocation of shared costs, labour and purchasing between the two businesses.
• Identify opportunities for consolidated procurement, improved supplier pricing and operational efficiencies.
• Partner with Engineering and Finance to prioritize deferred maintenance, equipment replacement and capital improvements across F&B; operations. KEY KNOWLEDGE, SKILLS AND ABILITIESEducation
• Post-secondary education in business administration, hospitality, tourism, culinary arts, or a related field is preferred; equivalent relevant experience will be considered.
• Additional hospitality, food safety, or responsible beverage service education or certification is an asset. Experience
• Seven or more years of progressive F&B; leadership experience, preferably including senior management responsibility within a full-service hotel, resort or multi-outlet hospitality operation.
• Experience leading multiple outlets and supervising managers or supervisors across culinary, service, bar and event operations.
• Demonstrated experience with budgets, forecasting, labour management, inventory control, menu costing and pricing, and improving financial performance.
• Experience with point-of-sale systems and scheduling, inventory, reservation, event and other business software.
• Experience overseeing both hotel F&B; operations and high-volume casual dining or resort outlets is strongly preferred.
• Demonstrated success improving underperforming operations, developing management teams and implementing sustainable operating standards.
• Experience with banquets, weddings, conferences and group business is strongly preferred.
• Experience with Marriott or another internationally branded hotel is an asset. Physical and Other Requirements
• Ability to meet the physical demands of an active resort and hotel environment, with reasonable accommodation where required.
• Ability to safely access on-mountain operations as required; skiing or snowboarding proficiency is an asset where relevant to the role.
• Serving It Right and FoodSafe certifications are required, or must be obtained within the timeframe set by the employer.
• Ability to work on property with flexibility for mornings, evenings, weekends, holidays, events and peak periods.
• Ability to work regularly across both RED Mountain Resort and The Josie Hotel.

📌 Director of Food And Beverage (Rossland)
🏢 RED Mountain Resort
📍 Rossland