F&B General Manager - Winter Seasonal

Jackson Hole Mountain Resort•Teton Village, WY

2d•Onsite

About The Position

Oversee 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.
Organized with attention to detail.
Works well under pressure and deadlines; ability to multitask.
Ability to maintain budgets and manage inventory.
Strong understanding of POS and inventory management software.
Thorough understanding of company policies and practices.
Must be available to work early mornings, evenings, weekends, and holidays.
High school diploma or GED required.
Minimum two years of experience in restaurant management required.
Minimum five years previous experience in the restaurant industry required.

Nice To Haves

Bachelor’s degree in Hospitality, Business Management, or related field highly 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.
TIPS certification

Responsibilities

Oversee daily operations, ensuring procedures and policies are set up and executed to reach target service and budgetary goals.
Manage operating budgets for the restaurant.
Hire, train, motivate, and evaluate staff members.
Develop efficient scheduling plans to meet restaurant demands and budgeting goals.
Develop and implement 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.
Work with groups and internal departments to organize events.
Maintain all restaurant appearance guidelines.
Establish and maintain proper safety practices for guests and staff.
Work with Executive Chef and applicable Directors/Managers to coordinate food and bar menu planning and pricing.
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 with F&B Director and Marketing team to develop and implement marketing and event strategy.
Assist in development of operating budgets for the restaurant.
Work as a server, host, or bartender as needed.
Coordinate all restaurant maintenance and repair needs.