Food & Beverage Manager - Ski Resort

Bear Valley Mountain Resort LLC•Bear Valley, CA

3d•$30 - $36•Onsite

About The Position

The Mountain Food & Beverage Manager is responsible for overseeing all food and beverage operations at Bear Valley Mountain Resort. This includes managing the resort's high-volume cafeteria, café/coffee bar, weekend pizza bar, and Taco Cat, while ensuring exceptional food quality, guest service, safety, and operational efficiency. The manager is expected to provide hands-on leadership by assisting with service during peak periods, coaching staff, and maintaining smooth daily operations. This is a seasonal position from October through April.

Requirements

Previous food and beverage management experience required; high-volume or resort experience preferred.
Strong leadership, communication, customer service, and team development skills.
Experience with scheduling, inventory management, purchasing, food cost, and labor cost control.
Thorough knowledge of food safety, sanitation, HACCP, and health department regulations.
Ability to manage budgets, analyze financial performance, and meet operational goals.
Proficiency with POS systems, inventory software, and Microsoft Office applications.
Strong problem-solving, decision-making, and conflict-resolution skills.
Ability to multitask, prioritize, and perform effectively in a fast-paced, seasonal environment.
Commitment to providing exceptional guest experiences while maintaining high standards of safety, quality, and operational excellence.

Responsibilities

Manage and supervise a team of up to 25 employees, including line cooks, prep cooks, baristas, dishwashers and cashiers.
Oversee daily operations of all food and beverage outlets, ensuring efficient service, guest satisfaction, and adherence to company standards.
Coordinate and manage daily opening, operating, and closing procedures for all assigned venues.
Forecast inventory needs and place orders for food, beverages and operational supplies while maintaining budget controls.
Monitor inventory levels, conduct regular inventory counts, and implement controls to minimize waste, loss, and shrinkage.
Maintain consistent food quality, presentation, and service standards during both peak and non-peak operating periods.
Develop menus, specials, and rotating offerings, including soups and seasonal food items, while considering cost and profitability goals.
Prepare employee schedules based on forecasted business levels, labor budgets, and operational needs.
Recruit, train, coach, evaluate, and retain department staff to support operational excellence and employee development.
Foster a positive work environment that emphasizes teamwork, accountability, safety, and opportunities for advancement.
Ensure compliance with all company policies, county health regulations, and applicable laws.
Maintain cleanliness, sanitation, and safety standards in all food and beverage facilities.
Implement and enforce food safety procedures in accordance with HACCP principles and health department requirements.
Monitor labor costs, food costs, and operating expenses to achieve departmental financial objectives.
Respond to guest concerns and service issues promptly and professionally to ensure a positive guest experience.
Collaborate effectively with other departments and members of the management team to support resort-wide operations and events.
Assist with special events, catering functions, and high-volume service periods as needed.
Analyze sales trends and operational performance to identify opportunities for increased revenue and efficiency.
Ensure cash handling, point-of-sale, and reconciliation procedures are followed accurately.
Perform other duties as assigned.