Director of Outlets - Limelight Mammoth at Aspen Skiing Company

Mammoth Lakes, California, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jun, 26

Salary

110000.0

Posted On

06 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food And Beverage Operations, Cost Control, Budgeting, Leadership, Team Development, Guest Service Standards, Beverage Program Development, Training, Coaching, Performance Management, POS Systems, Forecasting, Scheduling, Payroll Analysis, Communication, Time Management

Industry

Hospitality

Description

Company Description Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Set in the heart of elevated and unique locations, each Limelight hotel is carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view. Current locations include those across Colorado in Aspen, Snowmass, Denver, and Boulder (opened August 2025); Ketchum, Idaho; Mammoth, California (opened December 2025); and Charleston, South Carolina (coming in 2028). For more information, visit www.limelighthotels.com or follow @limelighthotel on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the [email protected], aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Job Description Position Summary 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 $96,000 - $110,000. Actual pay will be dependent on budget and experience; all salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until March 8, 2026. Essential Job Functions/Key Job Responsibilities • 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 Qualifications Education & Experience Requirements • 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 Knowledge, Skills & Abilities • 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 Additional Information Work Environment & Physical Demands • 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 (weight limits can vary according to position, but no more than 50) Job Benefits This position is categorized as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • 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 physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970-300-7700. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit www.aspensnowmass.com/employment/benefits-and-perks Aspen One participates in E-Verify. E-Verify & Right to Work Poster Job Location: Limelight Mammoth Job category: Limelight Mammoth Season: Year Round Job Classification: Full-Time Regular Compensation: USD 96000 - USD 110000 - yearly

Responsibilities

The Director of Outlets is responsible for overseeing the operation of Restaurants, Bars, and Banquets with the goal of maximizing food and beverage revenue and ensuring high standards of quality and service. This includes managing staffing, training, budgeting, cost controls, and fostering creativity in F&B offerings.