Food & Beverage/Base Operations Director
Snoqualmie Pass | careers.boyneresorts.com |
Overview:
The Summit at Snoqualmie, located in Washinton State, is searching for a Food and Beverage/Base Operations Director. Or depending upon candidate experience, a VP level executive leader.
In this position you will lead the food and beverage, base operations & janitorial teams to provide a great guest experience by delivering high quality food and beverage options in a welcoming environment to facilitate a memorable day in the mountains for our guests.
The Summit at Snoqualmie: “Seattle’s Home Mountain”
The Summit at Snoqualmie, an hour from Seattle on Interstate-90, re-defines convenience, variety, and fun for skiers and snowboarders. Featuring famous steeps, back-bowls, terrain parks, a Nordic center and Tubing Park as well as great learning terrain.
The Summit at Snoqualmie is a member of Boyne Resorts, a family run business for 75 years. Boyne Resorts is a leading hospitality and recreational company dedicated to creating memorable experiences in the world of winter and summer vacations.
With a diverse portfolio of resort properties across North America, we provide unparalleled outdoor and indoor recreational opportunities. We are committed to delivering exceptional guest experiences and are seeking a talented professional leader to join our team.
We strive to maintain and promote our Core Values, LEAD:
Think Long Term | Excellence in Execution | Have Passion and a Positive Attitude | Develop Great People
Responsibilities:
The following statements are intended as general illustrations of the work in this classification and are not all-inclusive of the specific position.
• Guest-Centric Approach: Identify and anticipate guest needs, creating a welcoming environment and exceeding expectations.
• Service and Culture Development: Cultivate a culture of service excellence and attention to detail throughout the organization.
• Menu Innovation and Quality Improvement: Collaborate on menu development to stay on trend with industry standards and guest preferences.
• Team Leadership and Development: Foster a deep understanding of and commitment to achieving all divisional Key Performance Indicators (KPIs), including NPS scores, team member engagement, and financial goals encompassing revenue, cost of goods, labor cost, and operating expenses.
• Collaborative Business Growth: Work collaboratively to develop a comprehensive summer business plan, emphasizing hospitality-driven initiatives.
• Financial Management: Set and maintain financial targets for revenue growth while prioritizing service quality.
• Supplier Relationships and Purchasing: Foster strong relationships with suppliers to improve the quality and variety of offerings.
• Maintenance and Capital Management: Track maintenance and capital needs, ensuring a safe and aesthetically pleasing environment for guests.
• Communication and Collaboration: Regularly communicate with the senior management team and other departments.
• Safety: Collaborate with safety and service departments to create SOP’s with a team goal to greatly reduce risk and exposure for employees and guests on a daily basis.
Competencies:
In addition to the competencies previously listed, emphasize the following:
• Hospitality Excellence: Instill a commitment to creating exceptional guest experiences throughout the organization.
• Service Innovation: Encourage a proactive approach to staying ahead of industry trends in both service and culinary offerings.
• Culinary Excellence: Develop a reputation for the quality of food offerings to complement exceptional service.
Qualifications:
• Proven experience as a Food & Beverage VP or Director, Operations Director, or equivalent position.
• College Degree in Hotel/Restaurant Management or related field of study or a minimum of 7-10 years of food and beverage management (multi-outlets) desirable.Proven experience in elevating hospitality standards and developing a strong vision and culture of service excellence.
• A keen understanding of culinary trends and a commitment to delivering high-quality food.
• Ability and experience in daily management and team-building of food & beverage, base operations, and janitorial staff.
• Experience in the development and control of overall Food and Beverage operations, both revenue and expense.
• Proficiency with financial statements, scheduling, payroll, accounting, and employee relations.
• Strong computer skills required – Microsoft Office (Word, Excel, Outlook).
Click here for F&B Director full job description
Click here for F&B VP full job description
Join our team and enjoy The Summit Experience!
Wage and Benefit Info:
The wage range for this positions is: from $90,000 to $127,000 annually, (DOE)
Benefits include: health, dental, vision
Position is also eligible for goal attainment incentives.
Team member will accrue PTO and will earn 2 weeks or more in a 12 month period.
All individuals may contribute to the 401(k). An employee must work 1,000 hours in a calendar year to qualify for the discretionary match (there is a 2 year vesting cliff).
All individuals accrue sick time at 1 hour per 40 hours worked to a maximum of 64 hours per year.
It is the policy of Boyne Resorts to recruit, hire and promote in all job classifications and shall not discriminate with regard to race, color, national origin, religion, ancestry, sex, age, sexual orientation, gender identity, disability, veteran status, or any other non-merit factor.
Boyne Resorts is committed to valuing individual diversity in the workplace by reaching beyond stereotypical views and using the strengths and different perspectives and unique backgrounds that each person offers. Even more importantly, Boyne Resorts embraces and derives value from the diverse views that each individual brings.
The Summit at Snoqualmie, located in Washinton State, is searching for a Food and Beverage/Base Operations Director. Or depending upon candidate experience, a VP level executive leader.
In this position you will lead the food and beverage, base operations & janitorial teams to provide a great guest experience by delivering high quality food and beverage options in a welcoming environment to facilitate a memorable day in the mountains for our guests.
The Summit at Snoqualmie: “Seattle’s Home Mountain”
The Summit at Snoqualmie, an hour from Seattle on Interstate-90, re-defines convenience, variety, and fun for skiers and snowboarders. Featuring famous steeps, back-bowls, terrain parks, a Nordic center and Tubing Park as well as great learning terrain.
The Summit at Snoqualmie is a member of Boyne Resorts, a family run business for 75 years. Boyne Resorts is a leading hospitality and recreational company dedicated to creating memorable experiences in the world of winter and summer vacations.
With a diverse portfolio of resort properties across North America, we provide unparalleled outdoor and indoor recreational opportunities. We are committed to delivering exceptional guest experiences and are seeking a talented professional leader to join our team.
We strive to maintain and promote our Core Values, LEAD:
Think Long Term | Excellence in Execution | Have Passion and a Positive Attitude | Develop Great People
Responsibilities:
The following statements are intended as general illustrations of the work in this classification and are not all-inclusive of the specific position.
• Guest-Centric Approach: Identify and anticipate guest needs, creating a welcoming environment and exceeding expectations.
• Service and Culture Development: Cultivate a culture of service excellence and attention to detail throughout the organization.
• Menu Innovation and Quality Improvement: Collaborate on menu development to stay on trend with industry standards and guest preferences.
• Team Leadership and Development: Foster a deep understanding of and commitment to achieving all divisional Key Performance Indicators (KPIs), including NPS scores, team member engagement, and financial goals encompassing revenue, cost of goods, labor cost, and operating expenses.
• Collaborative Business Growth: Work collaboratively to develop a comprehensive summer business plan, emphasizing hospitality-driven initiatives.
• Financial Management: Set and maintain financial targets for revenue growth while prioritizing service quality.
• Supplier Relationships and Purchasing: Foster strong relationships with suppliers to improve the quality and variety of offerings.
• Maintenance and Capital Management: Track maintenance and capital needs, ensuring a safe and aesthetically pleasing environment for guests.
• Communication and Collaboration: Regularly communicate with the senior management team and other departments.
• Safety: Collaborate with safety and service departments to create SOP’s with a team goal to greatly reduce risk and exposure for employees and guests on a daily basis.
Competencies:
In addition to the competencies previously listed, emphasize the following:
• Hospitality Excellence: Instill a commitment to creating exceptional guest experiences throughout the organization.
• Service Innovation: Encourage a proactive approach to staying ahead of industry trends in both service and culinary offerings.
• Culinary Excellence: Develop a reputation for the quality of food offerings to complement exceptional service.
Qualifications:
• Proven experience as a Food & Beverage VP or Director, Operations Director, or equivalent position.
• College Degree in Hotel/Restaurant Management or related field of study or a minimum of 7-10 years of food and beverage management (multi-outlets) desirable.Proven experience in elevating hospitality standards and developing a strong vision and culture of service excellence.
• A keen understanding of culinary trends and a commitment to delivering high-quality food.
• Ability and experience in daily management and team-building of food & beverage, base operations, and janitorial staff.
• Experience in the development and control of overall Food and Beverage operations, both revenue and expense.
• Proficiency with financial statements, scheduling, payroll, accounting, and employee relations.
• Strong computer skills required – Microsoft Office (Word, Excel, Outlook).
Click here for F&B Director full job description
Click here for F&B VP full job description
Join our team and enjoy The Summit Experience!
Wage and Benefit Info:
The wage range for this positions is: from $90,000 to $127,000 annually, (DOE)
Benefits include: health, dental, vision
Position is also eligible for goal attainment incentives.
Team member will accrue PTO and will earn 2 weeks or more in a 12 month period.
All individuals may contribute to the 401(k). An employee must work 1,000 hours in a calendar year to qualify for the discretionary match (there is a 2 year vesting cliff).
All individuals accrue sick time at 1 hour per 40 hours worked to a maximum of 64 hours per year.
It is the policy of Boyne Resorts to recruit, hire and promote in all job classifications and shall not discriminate with regard to race, color, national origin, religion, ancestry, sex, age, sexual orientation, gender identity, disability, veteran status, or any other non-merit factor.
Boyne Resorts is committed to valuing individual diversity in the workplace by reaching beyond stereotypical views and using the strengths and different perspectives and unique backgrounds that each person offers. Even more importantly, Boyne Resorts embraces and derives value from the diverse views that each individual brings.
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