F&B Outlet General Manager - Summit Smokehouse

Job Summary

Located at 8,610 feet with stunning views of Lake Tahoe, Summit Smokehouse is a true mountain-top dining experience at the top of the Comstock Chairlift. The General Manager will lead a team of 30+ employees and oversee the daily operations of this fast-paced Food & Beverage operation, with a focus on exceptional guest experience, team leadership, and operational excellence.

Job Responsibilities

• Hires, motivates, evaluates, and directs staff to ensure adequate guidance and resources to accomplish established goals and objectives.
• Ensures that all employees receive the training, support, guidance, feedback, and resources necessary.
• Schedules and ensure completion of department orientation, and company orientation for all staff.
• Responsible for providing quality guest experiences within resort operations by directing staff in meeting quality standards, food handling, preparation, safety and sanitation.
• Familiarity with state and federal environmental standards and OSHA regulations.
• Understanding of corporate and resort specific policies and procedures.
• Performs job performance evaluation by observing employees’ daily job performance. Administer written employee performances annually (or mid-season).
• Contribute to team effort by participating in Job Sharing, assuming responsibility for the cleanliness of the resort and safety of guests and employees; participating in safety meetings; accepting diverse assignments, assisting in daily food service tasks as assigned or as needed.
• Maintain a positive and friendly attitude and demeanor in all internal and external interactions.
• Meet service level objectives and departmental goals as set forth by immediate supervisor.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Participate in leadership forums providing feedback and input on dining operations, training, and continuous improvement opportunities.
• Continually strive to develop staff in all areas of restaurant and professional development.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection, timely work-order submissions and by following the restaurant’s preventative maintenance programs.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Lead Safety for the Food & Beverage Department and the Resort.
• Other duties as assigned.

Job Requirements

• Minimum 5 years of restaurant management experience.
• Ability to work a flexible schedule including nights, holidays, and weekends.
• Leadership, problem-solving and multi-tasking skills with a sense of urgency.
• Communication and customer service skills.
• Must be able to lift and carry 40+ lbs.
• Rserve alcohol certification (Provided by company)
• Food Safe Manager certification (Provided by company)
• Efficient in snow management and control.
• Innovative thinker who is positive, proactive and readily embraces challenges.
• Ability to maintain composure under pressure/high volume and solve customer problems or employee relations issues.
• Forward thinker who embraces growth and change within the company.
• Leader in communication skills both verbally and written.
• Handle administrative requests and queries from senior manager.