Development Director Jobs in Jackson, WY (NOW HIRING)

SUMMARY

The Director of Food & Beverage provides strategic and operational leadership for Grand Targhee Resort's food and beverage operations, including restaurants, bars, groups, weddings, and special events. This role is responsible for delivering exceptional guest experiences, developing high-performing leaders, achieving financial objectives, and supporting the resort's long-term vision.

As a member of the Senior Staff team, the Director partners across departments to drive operational excellence and positive employee engagement ensuring the Food & Beverage department contributes to the overall success of the resort.

BENEFITS & PERKS

• Generous PTO Package
• Competitive Medical, Dental, Vision, Accident, & Life Insurance
• 401(k) with Employer match following one year of service
• Employee Winter/Summer Season Pass and Dependent Passes
• Reciprocal Skiing/ Mountain Biking at Area Resorts (Jackson Hole, Big Sky, Whitefish, Bridger Bowl, Snow King, Brighton)
• Free Buddy Ski/Lift Passes
• Food and Beverage Discounts
• Free Employee Shuttle
• Skiing/Mountain Biking Lessons
• Retail and Rental Discounts & Freebies
• Lodging Discounts
• Child Care and Summer Camp Discounts
• Discounted Whitewater Rafting and Other Off-Site Activities
• Off Mountain in Town Discounts at Retailers, Restaurants, Climbing Gym and more!

ESSENTIAL DUTIES AND RESPONSIBILITIES including the following. Other duties may be assigned.

1. Strategic Leadership
   1. Develop and execute department goals that align with resort priorities.
   2. Establish long-term strategies that improve guest experience, operational efficiency, and profitability.
   3. Identify opportunities for innovation in dining concepts, service delivery, technology, and operational processes.
   4. Collaborate with senior leadership on resort-wide initiatives, capital planning, and organizational priorities.
   5. Monitor industry trends, guest preferences, and competitor offerings to maintain a competitive food and beverage program.
2. Financial Leadership
   1. Own the financial performance of the Food & Beverage department, including revenue, profitability, labor, food cost, beverage cost, and operating expenses.
   2. Develop and manage annual operating and capital budgets.
   3. Implement strategies that increase revenue while maintaining high service standards and cost controls.
3. Leadership & Talent Development
   1. Recruit, develop, and retain high-performing managers and supervisors.
   2. Maintain a culture of accountability, collaboration, engagement, and continuous improvement.
   3. Provide coaching, mentoring, and regular performance feedback.
   4. Build succession plans and leadership development opportunities within the department.
   5. Partner with Human Resources on recruiting, workforce planning, employee relations, performance management, and organizational development.
4. Guest Experience
   1. Establish and uphold service standards that reflect the Grand Targhee guest experience.
   2. Monitor guest satisfaction metrics and proactively address service opportunities.
   3. Ensure each outlet delivers a unique, consistent, and memorable dining experience.
   4. Resolve escalated guest concerns with professionalism and sound judgment.
5. Operational Excellence
   1. Provide oversight of all food and beverage outlets, including restaurants, the general store and bars.
   2. Provide oversight of group, wedding and special event execution.
   3. Ensure staffing levels support operational demands while maintaining labor efficiency.
   4. Partner with culinary leadership to deliver high-quality food, beverage, and service standards.
   5. Drive consistency in operating procedures across all locations.
   6. Lead seasonal operational planning and staffing transitions.
   7. Maintain a visible presence throughout the operation and provide hands-on leadership during peak business periods.
   8. Support operations at all levels as business needs require, including assisting managers and frontline staff to ensure exceptional guest service.
   9. Assist as Manager on Duty (MOD) and provide operational leadership at peak periods and as needed.
6. Collaboration
   1. Partner with the Marketing team to develop promotions and dining experiences.
   2. Partner with Group Sales on group and wedding offerings, creating a seamless experience for the group or couple from initial outreach to onsite execution of events.
   3. Work closely with Mountain Operations, Lodging, Retail, Events, and other departments to deliver exceptional guest experiences.
   4. Support resort-wide initiatives and contribute as an active member of the senior leadership team.
7. Compliance & Risk Management
   1. Ensure compliance with all local, state, and federal regulations relating to food safety, alcohol service, employment practices, and workplace safety.
   2. Maintain compliance with health department standards, OSHA regulations, liquor licensing, and company policies.
   3. Promote a culture of workplace safety throughout the department.

RESPONSIBILITIES TO SAFETY:

1. Protect the safety of self, workers, and Grand Targhee Resort guests.
2. Report any potentially harmful equipment or situations to the immediate supervisor without delay.
3. Report safety-related accidents and incidents at once to immediate supervisor.
4. Follow all company and department safety policies and procedures as outlined in the Resort's Occupational Safety & Health Compliance Manual and department-specific procedures or manuals.
5. Operate equipment safely so that it will not lead to injury to yourself or others.
6. Drive in accordance with the law and Grand Targhee Resort policies.

SUPERVISORY RESPONSIBILITIES

This position oversees five direct reports and 60-80 indirect, seasonal reports.

WORK SCHEDULE

Due to the nature of the recreation industry, we are in operation seven days a week. This includes weekends and holidays. Flexible working hours may be required based on the business levels.

EDUCATION and/or EXPERIENCE

• Bachelor's degree in Hospitality Management, Business Administration, Culinary Management, or a related field preferred.
• Seven or more years of progressively responsible food and beverage leadership experience.
• Experience leading multiple food and beverage outlets within a resort, hotel, or destination hospitality environment strongly preferred.
• Demonstrated success managing financial performance and large operational teams.
• Proven ability to develop leaders and build high-performing teams.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Strong business and financial acumen
• Strategic thinking and planning
• Leadership and coaching skills
• Excellent communication and interpersonal skills
• Change management and organizational leadership
• Strong problem-solving and decision-making abilities
• Ability to influence across departments
• Guest-centered mindset
• Operational planning and execution
• Continuous improvement mindset
• Proficiency with Microsoft 365 and hospitality technology systems, including:
  • Point-of-sale systems
  • Inventory management systems
  • Scheduling and labor management software
  • Financial reporting tools

LANGUAGE SKILLS

Ability to communicate effectively in verbal and written English with guests, employees, vendors, and business partners. Ability to present information clearly, provide direction, resolve concerns, and prepare business correspondence and reports. Bilingual English/Spanish is preferred but not required.

MATHEMATICAL SKILLS

Ability to perform calculations related to budgeting, forecasting, pricing, labor analysis, inventory, and financial reporting. Ability to interpret financial metrics, percentages, ratios, and trends to support business decisions.

REASONING ABILITY

Ability to analyze complex operational and business issues, evaluate alternatives, exercise sound judgment, and make timely decisions. Ability to prioritize competing demands, solve problems, and adapt to changing operational needs.

PHYSICAL DEMANDS

The physical demands described here are representative of those required to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform these essential functions.

While performing the duties of this position, the employee regularly communicates verbally and in writing, sits, stands, walks, and moves throughout restaurant, kitchen, banquet, office, and outdoor resort environments. The employee occasionally reaches, bends, stoops, climbs stairs, and lifts or moves items weighing up to 25 pounds. The employee may occasionally lift or move items weighing up to 50 pounds with or without assistance. Specific vision abilities include close vision, distance vision, peripheral vision, and the ability to adjust focus.

WORK ENVIRONMENT

This position regularly works in office, restaurant, kitchen, banquet, and outdoor resort environments. The employee is frequently exposed to varying weather conditions, including heat, cold, rain, snow, and wind while moving between resort facilities or supporting outdoor events. The employee may be exposed to hot cooking equipment, steam, wet or slippery surfaces, cleaning chemicals, and moving mechanical equipment found in food service operations. The noise level is typically moderate in office settings and may be high during meal service, special events, festivals, and other peak operating periods.