F&B Assistant General Manager - Winter Seasonal

Jackson Hole Mountain Resort•Teton Village, WY

2d•Onsite

About The Position

Assist F&B General Manager in oversight of all operations at the Food & Beverage outlet to achieve guest service and budgetary goals, while delivering consistently exceptional restaurant experiences.

Requirements

Excellent customer service abilities.
Strong leadership and management skills with ability to motivate staff.
Excellent verbal and written communication skills.
Proficient in Microsoft Office Suite and ability to learn a variety.
Organized with attention to detail.
Works well under pressure and deadlines; ability to multitask.
Ability to manage inventory.
Strong understanding of POS and inventory management software.
Thorough understanding of company policies and practices.
High school diploma or GED required.
Minimum one year of experience in restaurant management required.
Minimum three years of previous experience in the restaurant industry required.
TIPS certification

Nice To Haves

Bachelor’s degree in hospitality, Business Management, or related field preferred, but less formal education with more on-the-job experience may be substituted.
Previous experience managing a fast paced restaurant in a tourist location preferred.

Responsibilities

Oversee daily operations, ensuring procedures and policies are set up and executed to reach target service and budgetary goals.
Hire, train, motivate, and evaluate staff members.
Oversee staff members during restaurant operations to ensure highest level of guest service.
Maintain order of restaurant during service.
Open and close the restaurant according to departmental and security guidelines.
Schedule staff members to meet business levels.
Assist with development and implementation of training programs for Front of House staff to ensure they are exceeding guest service and operational expectations.
Responsible for restaurant cleanliness, maintaining health code standards and consistent sanitation, ensuring the restaurant meets all quality and food-service requirements.
Execute physical inventory process.
Utilize inventory management system to ensure adequate stock levels.
Maintain and develop strong vendor relationships.
Maintain all restaurant appearance guidelines.
Establish and maintain proper safety practices for guests and staff.
Work with applicable Events departments to coordinate, staff, and oversee Catering events as needed.
Work with F&B Director to ensure all procedures and policies are in place regarding inventory management.
Work as a server, host, or bartender as needed.
Coordinate all restaurant maintenance and repair needs.
Work with groups and internal departments to organize events.