Description
We're seeking an exceptional Director of Restaurant Operations to serve as the operational leader of the Village Lodge and the primary business partner to the Culinary Director. In this role, you turn hospitality vision into daily reality - building the service culture, beverage programs, leadership standards, and training systems that define how every guest experiences the Village Lodge.
This is not a maintenance role. It is an opportunity to build - to help shape one of North America's most respected mountain dining programs, while living and working in one of California's most iconic alpine communities.
Your Mission
As Director of Restaurant Operations, you are the steward of the Village Lodge guest experience. You ensure that every aspect of service, hospitality, beverage programming, and daily operations reflects the standards set by the Culinary Director.
Through leadership, accountability, training, and operational excellence, you'll create an environment where guests feel welcomed, teams feel supported, and hospitality excellence becomes the standard. Success in this role is measured by more than financial performance - it's measured by guest loyalty, employee engagement, operational consistency, and the vibrant culture you help build throughout the Village Lodge.
Your Domain: Five Experiences, One Hospitality Culture
Yarrow
Refined alpine dining featuring thoughtful, ingredient-driven menus and polished hospitality.
Village Espresso
The village's morning gathering place for coffee, breakfast, and daily connection.
The Terrace
The outdoor centerpiece of Village Lodge hospitality, featuring QR ordering, lunch service, lively après offerings, firepits, and panoramic mountain views.
Belt Room Bar
A high-energy village hub featuring classic cocktails and carefully crafted bar food.
Disney Sundeck
The on-mountain gathering place for Villagers to enjoy a light lunch, espresso, a quick beer, or a chance to unwind in the middle of the ski day.
Who You Are:
• A hospitality leader who believes great service is as important as great food.
• A builder of teams, culture, and operational systems.
• Passionate about creating memorable guest experiences and vibrant hospitality environments.
• Equally comfortable walking the floor, mentoring managers, reviewing financial performance, and solving operational challenges.
• Skilled at balancing hospitality, profitability, and operational discipline.
• A visible leader who leads through presence, accountability, and example.
• Excited by the opportunity to help build something exceptional alongside Culinary Director Traci Des Jardins.
Qualifications:
• 8+ years of progressive hospitality leadership experience.
• Multi-unit restaurant, resort, hotel, private club, or hospitality group experience preferred.
• Proven ability to lead large, guest-facing teams.
• Strong understanding of labor management, beverage cost control, budgeting, and operational systems.
• Experience building hospitality cultures and training programs.
• Knowledge of California labor law, responsible beverage service, and food safety regulations.
• RBS Certification (or ability to obtain).
• ServSafe Manager Certification (or ability to obtain).
• Valid California Driver's License, with ability to pass an MVR check.
What You'll do:
Hospitality Leadership & Guest Experience
• Lead all front-of-house operations across Village Lodge venues.
• Establish, train, and maintain exceptional hospitality standards.
• Develop service culture, guest recovery systems, and training programs.
• Build meaningful relationships with homeowners, guests, and community stakeholders.
• Ensure every guest interaction reflects Sugar Bowl's hospitality philosophy.
Beverage Program Leadership
• Develop and oversee beverage programming across all venues.
• Manage wine, beer, spirits, coffee, and non-alcoholic beverage programs.
• Maintain beverage quality, consistency, and profitability.
• Partner with suppliers and distributors to build compelling programs.
• Manage beverage cost and inventory performance.
Team Leadership & Development
• Recruit, hire, train, develop, and retain exceptional hospitality professionals.
• Lead outlet managers and front-of-house leadership teams.
• Foster a culture of professionalism, positivity, accountability, and continuous improvement.
• Conduct regular leadership meetings, coaching sessions, and performance reviews.
• Partner with Human Resources on staffing, compliance, and employee development.
Operational Excellence
• Oversee opening, daily, and closing operations across all Village Lodge venues.
• Ensure consistency in service execution, cleanliness, organization, and facility presentation.
• Maintain operational checklists, service standards, and training systems.
• Support events, programming, and homeowner engagement initiatives.
• Champion sustainability and environmental stewardship efforts throughout the operation.
Financial Performance
• Develop and manage annual operating budgets.
• Manage labor, payroll, beverage cost, and departmental expenses.
• Monitor performance metrics and identify opportunities for improvement.
• Maintain accurate reporting, reconciliations, and administrative controls.
Strategic Partnership
• Serve as the hospitality operating partner to Culinary Director Traci Des Jardins.
• Translate hospitality vision into service standards, systems, and daily execution.
• Collaborate closely with the Executive Chef to ensure a seamless guest experience.
• Help establish the culture, standards, and reputation of the Village Lodge hospitality program.
Success Looks Like:
• Exceptional guest satisfaction across all venues.
• Strong homeowner engagement and community relationships.
• Consistent service standards executed across all outlets.
• Beverage cost and labor performance within budget expectations.
• Strong employee retention and team development.
• Clean, organized, and exceptionally maintained facilities.
• Seamless execution during peak weekends, holidays, and special events.
• A hospitality program recognized as a benchmark for mountain resort dining.
Physical Requirements:
• Ability to stand, walk, and move throughout multiple venues for extended periods, including on uneven or outdoor terrain.
• Ability to lift and carry up to 40 lbs (kegs, cases, event and service equipment).
• Ability to work in varied conditions, including outdoor service areas during winter weather.
• Ability to work evenings, weekends, and holidays, including peak ski season periods.
• Ability to move quickly and respond to time-sensitive operational needs across venues.
Benefits:
• Generous flexible and paid time off
• Employer sponsored 401k plan after 1,000 worked hours and one (1) year of service
• Medical, dental, and vision benefits
• Employer paid life insurance
• Additional voluntary benefits (AD&D, critical illness, etc.)
• Employee Assistance Program (EAP)
• Professional development opportunities
• Free ski and tubing passes for employees
• Free ski passes for dependents
• 50% off food at our restaurants
• Free group ski and snowboard lessons for employees
• Employee discounted lift tickets for family and friends
• Lift ticket discounts at multiple resorts including 24 Mountain Collective destinations
• Hotel discounts
• Employee ski reciprocal programs
