One Haus Hospitality

About the Role:

We are seeking a seasoned Director of Outlets to oversee multiple dining and beverage venues within a five-star luxury resort located in Telluride, CO. This leadership position requires an experienced professional with a passion for culinary excellence, team development, and delivering extraordinary guest experiences. The Director will play a pivotal role in shaping the resort’s food and beverage identity, ensuring operational efficiency, and fostering a culture of service excellence.

Key Responsibilities:

• Operational Leadership: Oversee daily operations of multiple restaurant and bar venues, ensuring consistent service excellence, high-quality offerings, and guest satisfaction.
• Menu Collaboration: Partner with the culinary team to develop seasonal menus showcasing local ingredients, creativity, and profitability.
• Team Development: Train, mentor, and inspire Food & Beverage leaders and staff, fostering a collaborative, high-performance culture.
• Financial Management: Develop and manage budgets for all outlets, including forecasting, P&L analysis, and cost controls to drive profitability and meet revenue goals.
• Guest Experience: Ensure exceptional guest satisfaction by maintaining service standards and driving Net Promoter Scores (NPS) above 90%.
• Community Engagement: Uphold the resort’s values by integrating community-focused initiatives, including education, volunteering, and fundraising.
• Marketing Collaboration: Work with the Marketing team to accurately represent restaurant and bar offerings across all platforms, driving reservations and revenue.
• Event & Banquet Oversight: Lead banquet and event operations, ensuring seamless execution and exceptional service.
• Vendor Relations: Cultivate strong relationships with suppliers to source high-quality ingredients and services at competitive prices.

Qualifications:

• 3+ years of experience as Director of Food & Beverage in a multi-outlet environment, including restaurants, bars, and banquet operations doing at least $7M in annual revenues.
• Leadership experience overseeing diverse teams of F&B professionals and employee populations of at 100 staff.
• Luxury Hotel experience (4-star or above).
• Strong financial acumen, with proven experience in budget forecasting, P&L management, and implementing strategies to drive revenue and profitability.
• Exceptional leadership and team management skills, with a focus on creating a collaborative and positive culture.
• Expertise in restaurant operations, luxury service standards, and culinary trends.
• Ability to excel in a fast-paced, seasonal environment while maintaining composure and attention to detail.
• Successful track record in developing and implementing service training programs to ensure consistency and guest satisfaction.
• Strong communication and interpersonal skills for managing relationships with stakeholders, guests, and suppliers.
• Prior Hotel Manager experience is a major plus!

Compensation & Benefits:

• Salary Range: $125,000 - $150,000 annually (DOE) + bonus
• Benefits Package:
• Paid time off, sick, and safe leave
• Medical, dental, and vision insurance
• 401(k) plan with employer contribution
• Health and flexible spending accounts
• Employee Assistance Program
• Employee stay discounts and wellness reimbursements

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