F&B Manager - Forage and Feast

POWDR•Copper Mountain, CO

11d•Onsite

About The Position

Responsible for the overall management of the day to day operation of the Forage and Feast restaurant including banquets. This role ensures the quality management of food and beverage output and presentation, fosters a positive work environment, and oversees staff recruitment, training, and development. The F&B Manager also manages financial performance, including revenue generation, cost control, and budgeting, while ensuring compliance with all relevant laws and regulations. They are responsible for maintaining facility and equipment standards, implementing guest service protocols, and working cooperatively with other management to drive business success and guest satisfaction.

Requirements

Must be able to lift and carry items up to 50 lbs.
Due to the sensitive nature of this position, a criminal background check will be conducted after position is accepted.
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 of terrain
Must be at least 21 years old

Nice To Haves

Prefer 4-year degree in food and beverage/hospitality management, business management, or related field.
5 years’ leadership experience in the food and beverage industry; 3 of those years at a title of manager.
Upscale/Fine dining experience leadership experience required.
5-7 years’ general experience in the food and beverage industry
Banquet experience preferred.
Ability to prioritize, organize and manage multiple projects and tasks simultaneously
Excellent decision-making ability
High ability 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 for Forage and Feast including the bar operations and banquet functions.
Maintain a refined, high level of quality in food and beverage output and presentation.
Ensure employee satisfaction through staff retention programs, motivation, and development.
Create and establish an environment 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, safety trainings.
Responsible for having some knowledge and understanding of each line level position including, cooks, busser, host, bartender and server.
Develop, implement, and maintain satisfactory training program for restaurant staff.
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.
Determine appropriate staffing levels according to business forecasts and ensures sufficient staff is in place.
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 black out 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.
Train and implement “steps of service” and “Enlightened Hospitality” (especially for full service operations).
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.
Works cooperatively with the Sr. Manager, F&B Director and marketing.
Work closely with Sr. Manager to schedule entertainment, programs, promos that are aligned with the brand and will help to 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 Forage and Feast and Banquet operations.
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