Winter 26/27: F&B Manager - Aerie Food Court

POWDR•Copper Mountain, CO

4d•$57,784 - $60,600•Onsite

About The Position

Responsible for the overall management of the day-to-day operation of the Aerie food court, bar, and Camp Hale Coffee. This role ensures the quality management of food and beverage, supervises restaurant staff, and fosters employee satisfaction through retention programs, motivation, and development. The manager is responsible for recruiting, hiring, and training staff, developing training programs, and ensuring consistent training delivery. They will also work on the floor during high-volume periods, conduct performance appraisals, and maintain fair disciplinary procedures. Maintaining positive communication with staff and management through meetings and logs is crucial. The position involves determining appropriate staffing levels, scheduling, and managing the outlet's concept, menu, marketing, and financial performance, including revenue generation, cost of goods sold, labor costs, and general expenses. Cash handling, budget preparation, and adherence to budgetary guidelines are also key responsibilities. The role requires proper usage and maintenance of various systems, inventory management, and fostering strong working relationships with internal and external customers, including the chef and banquet/group business functions. The F&B Manager acts as an ambassador for Copper Mountain, modeling its culture and striving to exceed guest expectations.

Requirements

Must be able to lift and carry items up to 50 lbs.
Must be at least 21 years old
High School degree or equivalent
Bending, reaching, climbing
Pushing/Pulling
Prolonged standing
Eye/hand coordination
Visual concentration on equipment
Concentrated reading and writing
Rapid reaction to physical changes (operating equipment)
Peripheral, color, and depth vision
Extended periods of outdoor exposure
Extreme cold
Extreme heat and sun exposure
Variation in temperature from hot to cold
Must own non-slip shoes.
Must be able to ski or snowboard Intermediate level terrain

Nice To Haves

Prefer 4-year degree in food and beverage/hospitality management, business management, or related field.
4 years’ supervisory experience in the food and beverage industry; 2 of those years at a title of assistant manager or above.
3 years’ general experience in the food and beverage industry
Ability to prioritize, organize and manage multiple projects and tasks simultaneously
Excellent decision-making ability – able to make decisions in the moment that best serve the team and guests
Strong leadership skills
Ability to develop and train subordinates
Ability to delegate responsibility
Excellent people skills
Ability to resolve conflict in a positive manner
Ability to show self-initiative
Ability to work within a "team" atmosphere
High awareness of self.

Responsibilities

Ensure overall quality management of the food and beverage in the food court, bar, and Camp Hale Coffee.
Responsible for supervision of restaurant staff.
Ensure employee satisfaction (engage in staff retention programs, motivation, and development).
Create and establish environments where staff feel safe, heard and are able to contribute ideas to the function and growth of the business.
Promote fun, professionalism and safety.
Responsible for recruiting, hiring, and training staff.
Responsible for training of staff, to include daily operations, restaurant expectations, and safety trainings.
Responsible for having some knowledge and understanding of each line level position including cooks, busser, cashier, bartender, and barista.
Develop, implement, and maintain satisfactory training program for restaurant staff.
Conduct regular training check ins and re-training opportunities.
Monitor training programs and ensure that training is done consistently for all jobs.
Works on the floor during periods of high volume, covering any position needed and ensuring adherence to established restaurant expectations by all restaurant staff.
Utilize the employee performance appraisal process to develop and improve employee performance.
Responsible for maintaining consistent and fair disciplinary procedures.
Maintains positive communication with staff and management.
Establish designated communication board that is regularly update with information.
Establish designated white board for daily shift assignments, break times (if applicable), tasks and other special tasks.
Work to create an environment of autonomy with the skills and knowledge to operate efficiently day after day.
Determines appropriate staffing levels according to business forecasts and ensures sufficient staff is in place.
Be out front and pivot daily when business levels change.
Schedules must be posted 2 weeks in advance, every Friday by 5pm and emailed to Sr. Manager.
Request Off plan and process must be determined and communicated to staff.
Ensure blackout dates are established prior to the beginning of each winter/summer season.
Prepare and update job descriptions for staff when necessary.
Responsible for overall quality of guest services and products.
Establishes and implements a quantitative system for measuring food quality, service, and overall customer satisfaction in the outlet.
Maintains proper sanitation standards.
Responsible for proper maintenance of facility and equipment, inside and outside.
Is knowledgeable of and able to implement proper security and safety protocols.
Ensure that the outlet is in compliance with all local, state, and federal laws and regulations.
Develops and implements outlet concept, menu, marketing, and advertising plans.
Work closely with Sr. Manager and other stakeholders to schedule entertainment and promotions that will help drive revenue, especially during non-peak time periods.
Ensure that appropriate standards regarding interior environment, atmosphere, and theming are maintained.
Responsible for overall financial performance of outlet as established by budgetary guidelines.
Maintains and is accountable for proper cash handling procedures and general accounting within the outlet.
Responsible for preparation of fiscal and capital budgets.
Develop budget proposals and control expenses for food court, bar, and Camp Hale.
Adherence to budgetary guidelines.
Ensures appropriate revenue to labor goals.
Controls all cost of sales in accordance to budget.
Manages operating expense spending.
Proper usage and maintenance of payroll, inventory, P.O.S., and informational systems.
Maintains proper inventory costing procedures.
Maintains proper ordering and receiving procedures.
Maintains proper procedures regarding invoicing and bill payments.
Continuously challenging the status quo to create strategies with the Sr. Manager and management team, that drive the business in revenue, employee. and guest satisfaction.
Establishes and maintains appropriate and effective working relationships with internal and external customers, as well as Copper Mountain employees at all levels of the organization.
Establish a good working relationship with the chef to ensure consistence business and operational practices.
Maintain relationship with regularly scheduled meetings and allocation of time to foster.
Ensure proper execution of banquet/group business functions that might require additional set up and tear down.
Ensure staff is trained on banquet/group business including and not limited to set up, tear down and service expectations.
Is knowledgeable of Copper Mountain Resort properties and products and shares that information with staff and guests.
Adheres to proper vehicle usage procedures as outlined by corporate policy.
Responsible for any other duty management deems necessary.
Assists with overall restroom cleanliness and duties when needed
Functions as an ambassador of Copper Mountain, modeling and sharing the Copper “culture” with our guests and employees.
Upholds the most professional image.
Continually strives to exceed our guest’s expectations and create memories for our guests and staff.
All Leadership team members are expected to participate in the company’s Front Line Assist program to assist in operations as needed, as well as to participate in Leadership events such as meetings, required trainings, and participating in employee dinners/events