Position Title: Director of Operations

Location: Wanship, Utah 

Department: Operations

FLSA Status: Exempt

Reports To: General Manager



The Director of Operations reports directly to the General Manager and is responsible for oversight of all operational aspects of the resort with an emphasis on the food and beverage department.  In the absence of the General Manager, the Director of Operations shall oversee all aspects of the resort’s operation.



  • Lead and analyze guest satisfaction, quality of service, sales, costs, quality and presentation of food and beverage products, service standards, condition, and cleanliness of facilities and equipment.

  • Maintain the highest levels of guest service and develop a rapport with both the hotel guests and the local clientele, meeting and greeting guests, and handling guest complaints effectively and pleasantly

  • Operationally competent, able to understand the right way, and get to understand why. 

  • Structure builder defines duties, finds creative efficiencies and drives baseline standards

  • Detail driven with a sense of building ambiance and vibe.

  • Culture Driver and staff motivator

  • Luxury background with high enthusiasm for guest interaction and creating personalized memories 

  • Has a thoughtful approach to service and service delivery.  

  • Ideally has experience in both rooms and F&B.  

  • Not scared of getting hands dirty.

  • Previous Experience in Mountain Resort Environment

  • Conduct regular walkthroughs for maintenance in restaurants to continuously maintain or improve the physical properties. 

  • Work with the General Manager to monitor and maintain the costs in line with budgeted and forecasted projections. 

  • Maintains knowledge of trends, systems, practices, and equipment in all departments and monitors local competitors to compare their operation with the hotels.

  • Develop strategic goals, strategies, procedures, and policies including offering guests great value in their experience.

  • Work as an active member of the management team. Creating professional relationships and active involvement with all hotel operations.



  • Bachelor’s Degree or Diploma in Hotel Management, Food & Beverage, or a related field.

  • Five or more years’ operating experience in a similar capacity in a top restaurant group or luxury hotel Food & Beverage department. 

  • Experience in maintaining state and federal health and safety regulations.

  • Experience in completing administrative tasks, including reporting, budgeting, project management, etc.



Personal Skills:

  • Strong aptitude in financial management, financial reports, and analysis.

  • Demonstrated track record of strong attention to detail and good communication skills.

  • Preferably a strong interest in outdoor activities.  

    • need an F&B background and strong/relentless about training, details, sequence of service, etc. 

    • High on execution and a bias for action.

    • Understands style, environment, lighting, sound, etc. This continues to be a disconnect for the resort.

    • Culture builder. 



  • Must be able to sit or stand for at least 8 hours and be able to lift up, push, and pull at least 50 pounds


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Auberge Resorts Collection provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Auberge Resorts Collection complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

This is a management position
This is a management positions position

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