Food & Beverage Manager

Job Summary

To Learn More, please review the Benefits Eligibility Summary

Job Responsibilities

• 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 daily pre-shift meetings with all staff, along with one-on-one meetings with the F&B Senior Manager, Asst. Managers and Leads
• Work on the floor in the restaurant/outlet, exceeding guest satisfaction as well as completing management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products, payroll, inventory and keeping daily manager logs
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
• Achieve company objectives in safety, sales, service, quality, appearance of facility, sanitation and cleanliness through training of employees and creating a positive, productive working environment
• Work closely with Vail Resorts F&B ‘Center of Expertise’ (COE) to deliver on menu implementation and execution including recipes, station guides and portion control
• Continually strive to develop staff in all areas of restaurant and professional development
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Oversee and ensure that restaurant/outlet policies on employee performance appraisals are followed and completed on a timely basis
• Complete mid- and end-of-season employee performance evaluations
• Be knowledgeable of restaurant/outlet policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
• Comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
• Responsible for all forms of payment handling throughout restaurant/outlet including register drawers, safe, deposits, and change orders
• Attend weekly staff meetings along with other enterprise-wide meetings via Teams or in person

Job Requirements

• Minimum 3 years of restaurant experience with at least one year at a managerial level
• Must be able to stand and walk continuously for long periods of time
• Must be fluent in English
• Must have excellent leadership, communication, problem-solving skills
• Must be aware of safety and sanitation guidelines
• Must be able to work weekends and holidays including Thanksgiving, Christmas Day, December 26th through January 4th, Presidents’ Day Weekend, Martin Luther King Weekend, and any other holidays as requested
• Must have SERV Safe Certification (or ability to obtain)
• Must have TIPS Certification (or ability to obtain)
• High school diploma or equivalent
• Must be able to lift and carry 50+ lbs.

Preferred Experience

• Leading in a high-volume, fast-paced work environment
• Experience in ski resort, theme park, or other complex, seasonal-style business setting

Starting Wage

$56,858.00 - $70,000 + annual bonus

The expected pay range is $56,858.00 - $70,000 + annual bonus. Individual compensation decisions are based on a variety of factors.

Housing Availability

No