Executive Director of Food & Beverage at Devil's Thumb Ranch

, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

20 Aug, 26

Salary

0.0

Posted On

23 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Luxury Dining Operations, Financial Management, Budgeting and Forecasting, Team Leadership, Guest Experience Management, Inventory Control, Banquet Operations, Strategic Planning, Staff Training and Development, Compliance and Safety, Vendor Management, Cross-functional Collaboration

Industry

Hospitality

Description

Description Nestled in the heart of Colorado’s Rocky Mountains, Devil’s Thumb Ranch Resort & Spa offers an unparalleled blend of upscale accommodations, adventure, and authentic Western hospitality just outside of Winter Park. Set on thousands of acres of pristine wilderness in Grand County, the Ranch is an award-winning destination known for its commitment to sustainability, elevated guest experiences, and year-round outdoor recreation. From cross-country skiing and horseback riding to unique dining and spa experiences, team members have the exceptional opportunity to work in a setting that is both inspiring and deeply connected to the natural landscape, all while contributing to a culture that values excellence, community, and innovation. Join us on the Ranch! Principle Purpose of Job The Executive Director of Food & Beverage at Devil’s Thumb Ranch Resort & Spa leads all dining operations with a focus on delivering a distinctive pasture-to-plate experience, featuring our herd of over 200 Wagyu beef cattle to support a truly unique and sustainable culinary program across all outlets. This role oversees Heck’s Tavern, Hallowed Grounds, Ranch House Restaurant, and Volario’s Family Italian, while partnering closely with Catering to elevate the Ranch’s dining and event offerings. This leader is responsible for curating exceptional, luxury-level guest experiences while driving operational excellence across multiple venues, including fine dining, banquet operations, in-room dining, and private events. The Executive Director will lead financial performance through strategic oversight of budgets, labor, and cost management, while fostering a culture rooted in innovation, service excellence, and team development. Essential Duties and Responsibilities: · Plan, direct, and coordinate food and beverage operations across multiple outlets, ensuring compliance with health, fire, and safety regulations while maintaining exceptional standards in food quality, presentation, and service. · Lead and oversee all aspects of luxury dining operations, including fine dining, banquets, in-room dining, and private events, ensuring a seamless and elevated guest experience. · Develop and manage departmental budgets, forecasts, cost controls, and labor strategies to meet financial goals and maximize profitability. · Anticipate and respond to guest needs, leveraging feedback and data to continuously enhance service quality across all outlets and events. · Hire, train, and lead food and beverage leaders and team members, fostering a high-performing, collaborative, and service-driven culture. · Provide ongoing coaching, performance evaluations, and leadership development to build a strong internal pipeline of talent. · Maintain oversight of payroll, financial transactions, and expenditures to ensure alignment with financial objectives. · Manage inventory controls for food, beverage, and equipment, ensuring product quality, availability, and cost efficiency. · Partner closely with Catering and Events teams to drive growth, innovation, and flawless execution of all banquet and group functions. · Identify and resolve operational challenges and guest concerns with urgency, creativity, and professionalism. · Champion innovation by introducing new concepts, service enhancements, and operational efficiencies across all venues. · Uphold all safety, sanitation, and security standards while ensuring compliance with company policies and regulatory requirements. · Actively engage with guests to maintain a visible leadership presence and ensure an exceptional and memorable experience. · Foster clear, effective communication across departments, contributing to strategic planning and continuous improvement initiatives. · Build and maintain strong community relationships and represent the Ranch within the local and broader hospitality community. Requirements Qualifications: · Minimum 2+ years as a Director of Food & Beverage in a luxury hotel or resort, with proven success leading fine dining concepts. · 5+ years of progressive leadership experience in high-volume, multi-outlet food & beverage operations. · International and multi-venue experience preferred, including banquets, in-room dining, and private events. Pre-opening experience strongly preferred. · Strong knowledge of food & beverage service and culinary operations. · Bachelor’s degree in Hospitality, Business, or related field (or equivalent experience). · Sommelier certification or equivalent wine program experience preferred. · ServSafe/TIPS certification (or ability to obtain). · Proven leadership, business acumen, and ability to adapt in a fast-paced, dynamic environment. · Creative, innovative mindset with a strong focus on service excellence and guest experience. · Excellent communication and interpersonal skills; ability to lead, motivate, and develop high-performing teams. · Strong community engagement skills and cross-cultural awareness. · Proficiency in Microsoft Office, OpenTable, and MICROS (or similar POS systems). · English proficiency required; Spanish preferred. · Ability to work a flexible schedule, including evenings, weekends, and holidays; physically able to meet role demands. Compensation Description: Competitive pay commensurate with education and experience. This position is eligible for bonus earnings based on performance metrics. Benefits and Perks: · 152 hours of Paid Time Off. · Affordable housing options are available for employees working a minimum of 35 hours per week, based on availability. · Health, Dental, Life & Vision Insurances, plus 401k Employer Match of up to $4,000 annually—if FT, Year-Round employment status. · Wellness Program opportunities including meditation, complimentary daily Yoga, trail running, and mountain-biking workshops. · Opportunities for continued education through tuition reimbursement and professional development programs. · 25% discounts at all Devil's Thumb Ranch restaurants, activities including Trail Rides, and Spa Treatments. · Discounted Winter Park Ski Resort season pass (available annually in season) or 1/2 price Grand Park Rec Center Pass. Due to the nature of our 24-hour operation, there is no guaranteed work schedule. Managers will try to accommodate specific schedule requests, but they are never guaranteed if business volume prohibits. The statements contained in this job description reflect general details as necessary to describe the principal functions of this position, the level of knowledge and skill typically required and the scope of responsibility. It should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned, including work in other functional areas to cover absences of relief, to equalize peak work periods or otherwise balance the workload. Devil's Thumb Ranch Resort & Spa is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Responsibilities

Lead all food and beverage operations across multiple luxury outlets, focusing on a sustainable pasture-to-plate culinary program. Oversee financial performance, staff development, and the execution of high-end guest experiences and private events.