Food & Beverage General Manager, Pioneer Crossing, Winter Seasonal

Vail Resorts•Breckenridge, CO

11d•$65,000 - $72,000•Onsite

About The Position

Service is the foundation of everything we stand for at Vail Resorts and our Food and Beverage team is no exception to creating this experience of a lifetime. Restaurant General Managers are visionary leaders responsible for restaurant operations, maintaining operational goals, promoting teamwork amongst staff, and elevating service quality and safety to ensure an exceptional dining experience for our guests.

Requirements

High School Diploma or GED equivalent required
5+ years of restaurant experience with 1+ years of supervisory experience required
Ability to stand and walk continuously throughout a shift, lift and/or carry up to 50lbs.
Ability to work a flexible schedule including nights, holidays, and weekends
Knowledge of Microsoft Office suite
Must be able to communicate fluently in English; bilingual preferred
TIPS certification required within 30 days of employment
Serve Safe Food Protection Manager certification required within 30 days of employment

Nice To Haves

Experience with purchasing software preferred

Responsibilities

Prioritize and foster a culture of safety.
Embrace our be Inclusive value and Elevate leadership competency.
Promote Vail Resorts’ Commitment to Zero.
Serve as a leader and representative of Breckenridge Resort. Participate in leadership forums providing feedback and input on dining operations, training, and continuous improvement opportunities.
Manage dining operations and performance for front and back of house, providing assistance and working in either area, wherever needed, to ensure a smooth operation.
Responsible for financial performance of daily operations including cost of sales & labor, budget development, and analysis of financial information.
Drive success of the overall Breckenridge Mountain Dining mission and taking part in projects which move innovation forward.
Empower, develop, appraise, and create the best atmosphere for employees to be and do their best, especially leadership development of assistant general managers.
Accurately conduct and review daily reports and audits.
Accurately schedule and review staff to budgeted labor.
Oversee for payroll exceptions, approvals, and labor distribution for your dining operation.
Know and enforce local, state, and federal regulations for the sale and distribution of alcohol.
Actively pursue GX (market research) targets and respond to trends.
Oversee costing/pricing of menus, development of new items, analysis of product and sales for your dining operation.
Work alongside maintenance department on projects and priorities and with other departments and central support teams to ensure a smooth operation.
Perform routine inspections to maintain facility standards for food preparation, cleanliness, safety, and sanitation in accordance with laws and regulations.
Oversee ordering/receiving, cost transfers, variance reports, and inventory control for all food, beverages, supplies, etc. for your dining operation.
Review staff performance and behavior to provide meaningful feedback and direction providing recognition or corrective action, if necessary.
Other duties as assigned