S5000 THE MARKET AT THE MOUNTAIN ASSISTANT MANAGER

About the role

The Assistant Manager is responsible for supporting the daily operations of Market at the Mountain, ensuring exceptional guest service, maintaining food safety and sanitation standards, and assisting with the supervision and development of team members.

Responsibilities

• Ability to explain and demonstrate Hospitality Behaviors and Performance Standards.
• Understands where to get the information needed to complete tasks to standard.
• Explain or demonstrate the behavioral values or standards needed to complete tasks to standard.
• Can explain and demonstrate technical skills used to complete tasks to standard.
• Takes ownership of problems and solves them when solutions may not be available.
• Act upon all comments/complaints in a prompt, professional and friendly manner.
• Supports achievement of Quality Goal; "Do it right the first time."
• Makes suggestions to improve performance.
• Protects and preserves property of IMGR&C, keeping areas, equipment, and furnishings exceptionally neat, clean, and in good repair.
• Responds to change by quickly applying talent and skills in a positive way to succeed.
• Ensures all products are stocked, displayed, and presented according to company standards.
• Monitor inventory levels and communicate ordering needs to management.
• Aid in receiving, storing, and rotating products using FIFO procedures.
• Ensure compliance with all health, safety, sanitation, and alcohol service regulations.
• Aid in opening and closing procedures, including cash handling and reconciliation.
• Other duties as assigned.
• Assists in the day-to-day management of Market at the Mountain.
• Aid in ensuring all products are stocked, displayed, and presented according to company standards.
• Communicate ordering needs to management based on inventory levels.
• Aid in receiving, storing, and rotating products using FIFO procedures.
• Ensure compliance with all health, safety, sanitation, and alcohol service regulations.
• Aid in opening and closing procedures, including cash handling and reconciliation.
• Assist with other duties as assigned.

Requirements

• Education and/or Experience Requirements: Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm.
• Approaches all activities with enthusiasm and encourages enthusiasm from others.
• Chooses a positive approach in all situations.
• Treats others with respect in all situations.
• Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.
• High school diploma or GED required; college coursework in hospitality, business, or a related field preferred.
• Minimum of 2 years of retail, food service, or hospitality supervisory experience.
• Strong leadership, communication, and guest service skills.
• Experience with POS systems, cash handling, and inventory management preferred.
• Ability to work flexible schedules, including weekends, holidays, and evenings.
• Food Handler and Alcohol Server certifications required or ability to obtain.

Qualifications

• Physical Demands: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position. While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours.
• Work Environment: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guests. May be subject to high stress environments.