Director of Food And Beverage

Shanty Creek Resort is committed to providing our guests a unique Up North experience. Our friendly, caring staff welcomes guests with exceptional service and old-fashioned hospitality. We believe honest, long-lasting relationships with our guests, employees, neighbors, and our surrounding environment allow us to grow our business.

The Director of Food & Beverage provides hands-on leadership for all food and beverage operations across Shanty Creek Resort. This role is responsible for delivering strong guest experiences, leading effective teams, and managing the financial and operational performance of culinary and service operations.

This position requires a leader who is comfortable balancing day-to-day operations with longer-term planning, who understands kitchen and service environments, and who leads with integrity, accountability, and a guest-first mindset.

Operational Leadership

• Oversee daily food and beverage operations across all resort outlets, ensuring consistent service, quality, and execution.
• Translate resort goals into clear operational priorities for food and beverage teams.
• Establish and maintain operational standards, procedures, and systems that support efficiency, consistency, and guest satisfaction.
• Adapt to changing business needs with sound judgment and practical decision-making.
• Develop and manage department budgets, including labor, food and beverage costs, and operating expenses.
• Monitor financial performance and key metrics; identify opportunities to improve cost control and profitability.
• Balance guest experience expectations with operational efficiency and financial responsibility.
• Support responsible use of resources with a focus on sustainability and long-term success.
• Hire, develop, and lead management and hourly teams across food and beverage operations.
• Provide clear direction, coaching, and regular feedback to support performance and growth.
• Foster a culture of fairness, accountability, and respect.
• Address performance concerns promptly and in accordance with resort policies.

Guest Experience & Culinary Oversight

• Champion a guest-first approach across all food and beverage venues.
• Ensure culinary quality, presentation, and service execution meet established standards.
• Work closely with culinary teams to support menu execution, consistency, and operational practicality.
• Serve as a visible leader who models hospitality and professionalism.
• Partner closely with Operations, Sales, Conference Services, Engineering, and other resort departments.
• Support group and conference business by collaborating on menus, service plans, and execution.
• Communicate expectations, changes, and initiatives clearly to maintain alignment and morale.
• Work cross-functionally with the Sales and Conference Services teams to support group business by designing and executing group food and beverage offerings that exceed client and guest expectations while maximizing financial performance.
• Build positive relationships with vendors and external partners.
• Identify operational challenges and implement practical solutions.
• Use data, feedback, and observation to drive incremental improvements.
• Support the development and maintenance of preventative processes, checklists, and operational controls.

Education & Experience

• Bachelor’s degree preferred OR culinary certificate with commensurate professional experience.
• Minimum of 6–8 years of progressive leadership experience in food and beverage, hospitality, or resort operations.
• Demonstrated experience leading multi-outlet or high-volume food and beverage operations.
• Practical experience in a kitchen or culinary environment is required.
• Strong operational and financial understanding of food and beverage businesses.
• Ability to lead teams through clear expectations, follow-through, and accountability.
• Sound judgment and problem-solving skills in fast-paced environments.
• Effective communicator with a collaborative leadership style.
• Comfortable being hands-on when needed while leading through others.
• High ethical standards and professionalism.

Technical Skills

• Proficiency with standard business systems and reporting tools.
• Strong organizational and follow-up skills.

Working Conditions & Physical Requirements

• Work may occur in environments with hot and cold temperatures, including kitchens and freezers.
• Regular exposure to hot equipment, food ingredients, and cleaning chemicals.
• Requires standing for extended periods and the ability to lift or move up to 25 pounds.
• Schedule may include early mornings, evenings, weekends, and holidays.
• Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.