Midway Lodge Manager

About the role

Mission Ridge exists to improve the lives of our guests. We want to fill their hearts with unexplainable joy, freedom, fun, and the excitement of exploration, while strengthening the community we call home. We're looking for a Director of Mountain Operations to lead the teams that make that happen on the hill every day. Our work is guided by four core values: Seek First to Help, Dedicated to Results, Optimism in Action, and Solution Seekers.

Group: Hourly, Group III, Non-Exempt. Reports to: Food and Beverage Manager. Supervises: Midway Lodge Staff.

Responsibilities

The Midway Lodge Manager is responsible for the overall preparation, presentation, and sale of food and products at Midway Lodge. This position coordinates and oversees kitchen, floor, and barbecue operations while ensuring high-quality food and exceptional guest service. The Manager is responsible for providing a positive dining experience and maintaining efficient operations in a busy, fast-paced environment. The ideal candidate demonstrates strong leadership, professionalism, and the ability to remain positive and composed under pressure, with complete guest satisfaction as the ultimate goal.

• This person must be a motivator, delegator, director, team player and leader.
• Exceptional money handling skills, organizational skills and communication will aid in effectively carrying out this position.
• Hiring a staff of full-time and part-time employees.
• To foster a team playing atmosphere by providing the room to learn and grow as an employee and individual.
• Performing daily cash-outs of Midway.
• Responsible for Midway food ordering, beer and wine ordering, receiving, handling, storage, usage of food and Midway food cost in coordination with the Assistant Manager or Kitchen Lead.
• Weekly inventory of kitchen and floor products.
• Coordinating a flexible schedule to fulfill the needs of Mission Ridge and employees.
• Weekly processing of invoices to correct the General Ledger accounts verifying quantities, freshness of product and pricing.
• To understand, help create, and abide by the annual budget for this specific department.
• Responsible for annual equipment inventories for the department.
• Weekly attendance and participation of Food and Beverage Lead staff meetings covering standards, personnel, financial and calendar.
• Supervises Midway part-time