Food & Beverage Manager

Vail Resorts•Dennison Township, PA

30d•$56,858 - $70,000•Onsite

About The Position

The F&B Manager position requires a hard-working, dedicated, and enthusiastic individual to oversee the operations of multiple different resort F&B outlets including; full service, quick service, bars, and events. This is a fast-paced environment that requires exceptional interpersonal skills and the ability to navigate various complex situations. This role is responsible for building great guest experiences and ensuring the success of the business unit by providing high-quality food and service that draws in new guests and retains current guests. As the manager, you will be required to oversee and coach all employees regarding conduct, professionalism, and job requirements by following our Leadership Competencies and Core Values (Connect, Develop, Drive, Out-Front, Passion, Re-Imagine and Elevate).

Requirements

Minimum 3 years of restaurant experience with at least one year at a managerial level
Must be able to stand and walk continuously for long periods of time
Must be fluent in English
Must have excellent leadership, communication, problem-solving skills.
Must be aware of safety and sanitation guidelines
Must be able to work weekends and holidays including Thanksgiving, Christmas Day, December 26th through January 4th, Presidents’ Day Weekend, Martin Luther King Weekend, and any other holidays as requested
Must have SERV Safe Certification (or ability to obtain)
Must have TIPS Certification (or ability to obtain)
High school diploma or equivalent
Must be able to lift and carry 50+ lbs.

Nice To Haves

Experience leading in a high-volume, fast-paced work environment.
Experience in ski resort, theme park, or other complex, seasonal-style business setting.

Responsibilities

Overseeing the training and supervision of all staff including FOH and BOH employees
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Daily pre-shift meetings with all staff, along with one-on-one meetings with the F&B Senior Manager, Asst. Managers and Leads
Set the example for all other staff for service standards, menu knowledge, beverage education, and overall service excellence
Work on the floor in the restaurant/outlet, exceeding guest satisfaction as well as completing management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products, payroll, inventory and keeping daily manager logs
Understand completely and stay current with all policies, procedures, standards, specifications, guidelines and training programs in the F&B Tool Kit
Ability to work within all restaurant/outlet environments (FOH/BOH), and have a proven ability to supervise, communicate, and work well with coworkers and service staff
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Achieve company objectives in safety, sales, service, quality, appearance of facility, sanitation and cleanliness through training of employees and creating a positive, productive working environment
Work closely with Vail Resorts F&B ‘Center of Expertise’ (COE) to deliver on menu implementation and execution including recipes, station guides and portion control
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop staff in all areas of restaurant and professional development
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Make employment and termination recommendations consistent with Company guidelines for review by Senior Manager of F&B.
Oversee and ensure that restaurant/outlet policies on employee performance appraisals are followed and completed on a timely basis.
Complete mid- and end-of-season employee performance evaluations.
Be knowledgeable of restaurant/outlet policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
Responsible for all forms of payment handling throughout restaurant/outlet including register drawers, safe, deposits, and change orders
Attend weekly staff meetings along with other enterprise-wide meetings via Teams or in person.