Food & Beverage Assistant Manager - Front of House, Employee Housing May Be Available

About the role

The Food & Beverage Assistant Manager is responsible for the operations of the daily activities and processes of the restaurant as well as assisting the Food & Beverage General Manager with training and supervising all staff. This is a fast-paced environment that requires exceptional interpersonal skills, as well as someone who is able to maintain composure in stressful situations.

Responsibilities

• Completes management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and keeping daily manager logs.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times and fill in where needed to ensure guest service standards and efficient operations.
• Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Oversees kitchen personnel; coordinates their assignments to ensure economical & timely food production.
• Executes menus in conjunction with the Central Support Team and department leadership; trains team on corresponding recipes and oversees the preparation of those recipes.
• Accurately schedules staff to business level based on forecast and labor cost objectives.
• Order and maintain inventory control of Restaurant kitchen products.
• Conducts necessary self-audits as needed and in a timely manner.
• May act as Manager on Duty in the absence of General Manager; may act as Back of House oversight in the absence of BOH leadership.

Requirements

• Minimum 3 years of restaurant experience with at least 1 year at a managerial/supervisory level.
• High school diploma or equivalent.
• Must have excellent MS Office Suite, leadership, problem-solving and multi-tasking skills.
• Ability to lift and carry 40+ lbs.
• ServSafe Certification (or ability to acquire).
• TIPS certification preferred, or must be acquired within 30 days of start.
• ServSafe certification or regional equivalent preferred, or must be acquired within 30 days of start.

Preferred Qualifications

• Bachelor’s degree or equivalent.

Benefits

• Ski/Mountain Perks: Free passes for employees, employee discounted lift tickets for friends and family and free ski lessons.
• More employee discounts on lodging, food, gear, and mountain shuttles.
• RSP Options (after 12 months or 2000 cumulative hours of service).
• Employee Assistance Program.
• Excellent training and professional development.
• Referral Program.
• Health Insurance (full-time roles only): Medical, dental, and vision insurance plans (for eligible seasonal employees after working 500 hours).
• Free ski passes for dependents.
• Critical Illness and Accident plans.

Pay

Starting Wage: $57,784.00 – $64,064.00

Schedule

Employment Type: Year round
Shift Type: Full-time hours available
Minimum Age: At least 18 years of age
Housing Availability: Yes