Restaurant Manager - Cheat Mountain Pizza

Alterra•Snowshoe, WV

About The Position

Flex Year Round Our Mountain Top Pizza restaurant, Cheat Mountain Pizza, is looking for a leader to help deliver quality product and quality experiences for our employees and guests. Are you as passionate about pizza and people as we are? Apply today! RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. OUR VALUES Our organizational values describe our shared beliefs…what’s important to us as an organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration ESSENTIAL DUTIES This position is responsible for the following job results. Directs and coordinates activities of restaurant to obtain optimum customer service, strong employee development and economy of operations and maximization of profits by performing the following duties personally or through subordinate supervisors. Achievement of budgeted sales and profitability goals through effective leadership of the restaurant management staff. Analyzes and monitors cost and revenue budgets on an on-going basis. Keeps leadership team informed of budget performance. Demonstrates positive interpersonal skills with guests and staff. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner Analyzes and recommends methods for improvements to contain/reduce costs and increase sales. Ensure that staffing levels are maintained to cover business demands. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Monitors all food and beverage products to ensure compliance with company standards and specifications. Ensuring adequate resources are available according to business needs Enforces company standards, policies, and procedures, including sanitation, safety, dress codes, and cash handling. Comply with public safety, fire regulations and all health and safety and food safety legislation Oversees training for supervisors to ensure the development of their leadership skills, customer service skills, company philosophy and menu knowledge, and point of sale knowledge. Maintains a positive employee relation climate. Responsible for hiring, training, and evaluation of employees, including termination and promotion. Evaluates departmental and subordinate performance against established standards, goals and objectives. Maintains a clean and safe physical environment through timely repair and upkeep. Educates assistant managers and hourly employees on sanitation and food handling procedures. Functions as a supportive team member during the course of their shift Ensures compliance with health, sanitation, liquor, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to all employees. Works with Executive Chef to complete winter menu engineering project Prepares annual budgets Provides RTP programming for new menu items Trains staff on RTP in each establishment Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change.

Requirements

A minimum of 3-5 years of progressive management experience in a moderate to high-volume restaurant
At least 2 years of full restaurant P&L management experience
Experience hiring, training and mentoring salaried managers and hourly FOH staff
Strong financial acumen with the proven ability to oversee cost control, labor, management and bottom line profitability.
Ability to drive performance and success
Excellent leadership, interpersonal and communication skills
Accountable and resilient
Committed to delivering a high level of customer service
Ability to work under pressure
Flexibility to respond to a range of different work situations
Knowledge of safe food handling
Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
Ability to work effectively under time constraints and deadlines
Ability to work effectively under time constraints and deadlines
Two+ years of post-high school education, culinary education is desirable.
West Virginia Food Handlers Certificate required
Five+ years of employment in a related position
Understands business complexities and assumes responsibility for driving change
Leads employees or teams of employees to achieve goals
Guides employees through periods of change, even during difficult times or in the face of hard business decisions
Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability
Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box
Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not
Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention
Demonstrates true passion for the job, the resort, and the company overall
Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship.
Communicates clearly and appropriately - both orally and in writing
Responds to questions or requests in a timely manner
Conducts regular one-on-one and departmental meetings to ensure a good flow of information
Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered
All communication is down home and strives to improve upon a high level of guest service in a friendly manner
Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known.
Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall
Delivers highly accurate end-work product personally and through overseeing others
Able to analyze numbers and draw conclusions from statistical information
Meets or exceeds financial goals, budgets, forecasts
Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate
Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests’ expectations
Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change
Adjusts budgets and reforecasts as needed across the year based on changing business needs
Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary
Inspires a unified team through understanding was is required for successful, cooperative and fun team success
Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver’s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver’s Standards Policy; if you have not – please contact your Risk/Safety or HR/EE Department.
This position may be required to work evenings, weekends and holidays.
Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 40 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Responsibilities

Directs and coordinates activities of restaurant to obtain optimum customer service, strong employee development and economy of operations and maximization of profits by performing the following duties personally or through subordinate supervisors.
Achievement of budgeted sales and profitability goals through effective leadership of the restaurant management staff.
Analyzes and monitors cost and revenue budgets on an on-going basis.
Keeps leadership team informed of budget performance.
Demonstrates positive interpersonal skills with guests and staff.
Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
Analyzes and recommends methods for improvements to contain/reduce costs and increase sales.
Ensure that staffing levels are maintained to cover business demands.
Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events.
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
Monitors all food and beverage products to ensure compliance with company standards and specifications.
Ensuring adequate resources are available according to business needs
Enforces company standards, policies, and procedures, including sanitation, safety, dress codes, and cash handling.
Comply with public safety, fire regulations and all health and safety and food safety legislation
Oversees training for supervisors to ensure the development of their leadership skills, customer service skills, company philosophy and menu knowledge, and point of sale knowledge.
Maintains a positive employee relation climate.
Responsible for hiring, training, and evaluation of employees, including termination and promotion.
Evaluates departmental and subordinate performance against established standards, goals and objectives.
Maintains a clean and safe physical environment through timely repair and upkeep.
Educates assistant managers and hourly employees on sanitation and food handling procedures.
Functions as a supportive team member during the course of their shift
Ensures compliance with health, sanitation, liquor, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to all employees.
Works with Executive Chef to complete winter menu engineering project
Prepares annual budgets
Provides RTP programming for new menu items
Trains staff on RTP in each establishment
Perform any other job related duties as assigned