JOB SUMMARY
This is a year-round position, managing the Food & Beverage operation for both lodges (Rose Lodge and Winters Creek Lodge).
- Winter – Ski Operations (November through April)
- Summer – Event Operations (May through October)
Responsibilities Include:
- Manages all aspects of Food & Beverage and Lodge Janitorial Operations including the Rose Lodge, Lodgepole Café, Winters Creek Lodge, Timbers & Sky Bar and all other ancillary food outlets.
- Assists with all special event food requests including breakfasts, lunches, dinners and on hill needs related to special guest and in-house sponsored events.
- Manages all aspects of staffing, product development, logistics, and budget management.
- Oversees and manages summer banquet events at Winters Creek Lodge.
ESSENTIAL DUTIES & RESPONSIBILITIES
- Oversees the daily operation of all food and beverage outlets and lodge janitorial facilities.
- Coordinates the selection, purchasing, storage, inventory, maintenance and usage of all related food, beverage and lodge supplies and equipment.
- Coordinates menu development and helps to promote creative and evolving products.
- Inventory management and control.
- Develops and implements sustainability programs into all food and beverage operations.
- Skilled in budget creation and financial management.
- Excellent people manager, open to direction, collaborative work style, and commitment to getting the best results
- Works closely with local, state and governmental organizations in maintaining highest standards for health, sanitation and cleanliness in food and beverage outlets and lodge facilities.
- Provides support for departmental managers in daily operations as well as long-term projects
- Oversees the food component of mountain wide special events including food items, pricing, staffing, and logistics.
- Coordinates with Marketing to plan menus and catering for in-season special events.
- Develops new and analyzes existing procedures and special promotions that will improve guest patronage.
- Responsible for training and safety of all food service and janitorial staff.
- Approves the employment and termination of food & beverage and lodge employees.
- Develops & coordinates job training programs.
- Creates Food/Lodge staff schedules with business fluctuation and budget in mind, as well as approving timecards for payroll processing.
- Responsible for guest satisfaction in all food & beverage outlets and lodge facilities.
- Responsible for obtaining maximum results in the utilization and appearance of the food & beverage areas and lodge facilities, the quality levels, performance and standards of service.
- Develops and maintains effective communications between staff, supervisors, and other departments.
- Maintains a clean and safe work environment.
- Oversees and manages all summer banquet events; weddings & corporate functions.
- Manages all event staff.
- Oversees the development and growth of the banquet service operation.
- Creative menu development & manage food quality and control.
- Assists with set-up & take down of events as necessary.
- Provides back-up for Event Manager in their absence to fully execute events.
QUALITIES/EXPERIENCE/ SKILLS AND REQUIREMENTS
- 2+ years of food & beverage management experience in a senior role preferred.
- Operating awareness related to current covid-19 restrictions.
- Possesses strongmanagement and communication skills.
- Has creative ability in product development, logistics and cost control.
- Current experience in food and beverage management.
- Current experience in high-volume food production for multiple food outlets.
- Current experience with banquet events.
- Current experience in modern food trends and menu development.
- Maintains physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.
- Ability to train, monitor and department direct staff & supervisors.
- Excellent computer skills including proficiency in MS Office software.
- Flexible work schedule to accommodate proper management of opening and closing procedures for all food and beverage outlets. Must be available to work weekends, holidays and evenings as business needs require.
MARGINAL DUTIES & RESPONSIBILITIES
- Attends staff and safety meetings as part of the management team.
- Requires a close working relationship with the beverage manager and all departments.
- Participates in steering committee activities and or various special projects.
- Sets the example by actively contributing to department and company goals.
- Clarifies expectations if unsure and seek additional training as needed.