Manager, il Rifugio

Arapahoe Basin Ski Area • Dillon, CO

2d • Onsite

About The Position

il Rifugio, the highest elevation restaurant in North America, is an exclusive, European-style bistro nestled high on the ridge at Arapahoe Basin. Our Food and Beverage team is dedicated to creating a day worth repeating for every guest through unparalleled service and exceptional food quality. As the il Rifugio Manager, you'll foster a welcoming, clean, and friendly environment that feels like a refuge from the peaks. This hands-on leadership role requires meticulous attention to detail to ensure top-tier cleanliness and guest satisfaction. Working closely with the F&B management team, you will also play a critical role in meeting strategic financial objectives, ensuring that il Rifugio remains a cornerstone of A-Basin's culinary program, known for its exceptional quality.

Requirements

• 2 years of management or supervisor experience
• 2 years of POS experience
• 3 years of restaurant front-of-house specific experience
• Lead by example
• Strong oral and written communication skills
• Ability to prioritize and multitask
• Ability to keep focus in a crowded setting
• Strong organizational skills
• A successful employee who has a great attitude, is flexible, and a productive team player
• Must provide own ski equipment
• Must be available weekends and some holidays
• This position requires successful completion of a criminal and MVR background check
• High school diploma or equivalent - preferred
• Ski at an intermediate level - Able to ski from il Rifugio to the base area with excellent judgement, control, and confidence
• Ability to withstand high-altitude conditions at all times
• Ability to stand and walk throughout an 8+ hour shift
• Ability to navigate stairs throughout shift
• Ability to Use full range of body motion: bend, twist, kneel, squat, push, pull and lift up to 50 lbs.

Nice To Haves

• TIPS certification preferred

Responsibilities

• Supervise Food & Beverage employees across restaurant, cafeteria, bar, and banquet operations.
• Recruit, hire, train, schedule, coach, evaluate, discipline, and, when necessary, terminate staff in partnership with the General Manager of On-Mountain Dining.
• Ensure employees receive the training, tools, resources, and support necessary to perform their jobs successfully while upholding service, food safety, point-of-sale, and company standards.
• Hold staff accountable for attendance, grooming standards, conduct, task completion, and overall service performance.
• Work closely with F&B leadership, culinary teams, and mountain operations to maintain consistent communication, expectations, and management practices.
• Foster a culture of exceptional guest service and hospitality.
• Interact positively with guests to ensure high levels of satisfaction and resolve concerns promptly and professionally.
• Address employee and guest concerns creatively and effectively while maintaining confidentiality when appropriate.
• Oversee daily front-of-house operations and collaborate closely with back-of-house teams to ensure efficient service and guest satisfaction.
• Open and close facilities, including labor management, securing buildings, and daily reconciliation of point-of-sale systems.
• Maintain operational knowledge of all F&B systems, including POS, event management, payroll, and revenue collection platforms.
• Ensure cleanliness, organization, safety, and proper maintenance of all food and beverage facilities, including dining rooms, bars, restrooms, decks, and service areas.
• Coordinate equipment repairs and facility maintenance as necessary.
• Manage payroll processes, tip reconciliation, inventory controls, and monthly inventories.
• Order and maintain adequate supplies, food, beverage, cleaning products, and operational equipment.
• Manage daily restaurant operations and service standards across assigned food and beverage venues.
• Oversee labor controls and operational execution throughout the winter season.
• Support culinary operations as needed to maintain service levels during staffing shortages, high-volume periods, or special events.
• Assist with group functions and special events hosted within winter operations.
• Travel to and from mountain facilities as and perform duties in varying weather conditions via skis, snowboard, chairlift, snowmobile, or tracked vehicle.
• Manage banquet staff and oversee event setup, service, execution, and breakdown.
• Manage Banquet Event Orders (BEOs) to ensure successful execution of client expectations while collaborating closely with the Banquet Manager, Event Coordinator, Chef, vendors, and operational departments.
• Maintain or obtain required certifications, including TIPS and/or ServSafe certification.
• Champion company sustainability initiatives, including waste reduction, composting, and recycling programs.
• Perform other duties as assigned.

Benefits

• Free season pass to Arapahoe Basin and all Alterra Resorts
• Discounted friends & family tickets
• Discounted Ikon Pass for all eligible employees
• Medical, dental, vision, life, paid parental leave, and more for eligible employees
• 401(k) plan with generous company match
• Ski Area discounts for Rentals, Retail, Silverthorne Rec. Center, and our food and beverage outlets
• Discounted equipment rentals, pro-deals, and more
• Financial assistance and mental health resources through TELUS

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED