Assistant Director, Food & Beverage (Bennington)

Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Alterra Mountain Company Employee Pass - free lift access & discounts at Alterra resorts Free or discounted multi-resort dependent season passes Free or discounted IKON pass Discounted golf & fitness center memberships Employee childcare rates & discounted seasonal programs Retail F&B discounts Friends & family tickets Onsite medical clinic Medical, dental, vision, life, disability, EAP, HSAs, & FSAs 401(k) plan with company match Discounted tuition plan Paid parental leave Paid sick time, FTO, Vacation Additional perks & benefits for year round employees POSITION SUMMARY The Assistant Director of Food & Beverage is a hands-on, strategic leader responsible for the operational, financial, and service success of Stratton Mountain Resort's multi-outlet portfolio, including restaurants, bars, catering, and mountain activations. This role partners closely with the Director of F&B to drive profitability, elevate guest experiences, and develop a high-performing team. This is a full-time year-round role, eligible for our major medical benefits, annual incentive program, and flex time off. The compensation range for this position is $75,000 - $90,000 annually. ESSENTIAL DUTIES Lead and inspire multi-unit F&B teams to deliver consistent quality, safety, and service Support and coach outlet managers; step in as manager-on-duty or service leader as needed Partner with culinary leadership on menu planning, food quality, and labor management Monitor revenue, beverage cost, labor, and expenses to achieve financial targets Recruit, onboard, and train staff to provide best-in-class guest experiences Oversee catering operations, special events, and activations that drive engagement and revenue Ensure compliance with all resort policies, health codes, training and safety standards EDUCATION & EXPERIENCE REQUIREMENTS Education : High School Diploma, or equivalent, required Bachelor's degree in related field, preferred Experience : 6 years leadership in multi-outlet or resort F&B management QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong financial management and cost control experience Proven success leading and developing managers and supervisors Excellent communication, organizational, and problem-solving skills Flexible, collaborative, and able to thrive in a seasonal, high-volume environment PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. An Equal Opportunity Employer