Full Service Restaurant Manager - Winter Season

Alterra • Winter Park, CO

1d • $55,000 - $65,000 • Onsite

About The Position

The Restaurant Manager cooperates with Unit Supervisors to create and implement daily food preparation, set-up, service, and break down. This employee must communicate with other departments during event location planning as well. They are responsible for visualizing and realizing the ideas and intentions of individual supervisors. The Food and Beverage Manager will serve as bar foreman, crew member, and various other Food and Beverage positions as needed. They must supervise and delegate responsibilities to other food service staff during their Unit Supervisor’s absence. The Restaurant Manager will work with the Director of Food & Beverage to help with planning, directing, controlling, and coordinating of all food service operations, including: all personnel functions, pricing, purchasing, inventory, food presentation, food production, beverage production, and monetary collection. The ‘Manager Restaurant I’ will follow all Winter Park policies and procedures, all applicable laws (federal, state, and local), and all health and sanitation codes.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation.

Requirements

• Knowledge of food and beverage equipment, required
• Ability to operate company vehicles and snowmobiles
• Proven leadership skills
• Business skills
• Demonstrated interest and aptitude in food service, required
• Good health and stamina, required
• College degree or equivalent experience with specific training in the areas of operation, customer service, finance, marketing, and personnel
• Minimum 3-5 years’ experience in actual food and beverage operations supervision required
• Must have a TIPS certification

Nice To Haves

• Computer skills, preferred

Responsibilities

• Responsible for daily operations of the restaurant and other establishments that prepare and serve meals and beverages to our guests
• Plans, organizes, staffs, and directs all phases of food operation for the food service unit consistent with departmental goals, policies, and procedures
• Coordinate activities among various departments such as kitchen, dining room and banquet services
• Ensure that guests are satisfied with their dining experience
• Oversee the inventory and ordering of food, equipment, and supplies
• Arrange for the routine maintenance of the restaurant, it’s equipment and facilities
• Responsible for all the administrative and human resources functions of running the business
• Recruiting new employees and monitoring employees performance and training
• Supervising routine food service operations
• Assisting executive chefs as they select successful menu items with specific emphasis on cost effectiveness, popularity, market trends and quality
• Analyze the recipe of the dishes to determine food, overhead, labor, and costs
• Coordinate services such as waste removal and pest control
• Receive deliveries and check contents against order records
• Inspect quality of foods to ensure that expectations are met
• Meet with representatives from supply companies
• Ensure that food and service meet appropriate standards
• Selection and development of staff through formal interviewing, hiring, training and when necessary, firing employees
• Retain good employees
• Oversee training of new employees and explain the establishments policies and practice
• Schedule work hours for all staff
• Establish daily food production and labor force goals which coincide with the anticipated fluctuation of business
• Help with cooking, clearing or other tasks as necessary
• Ensure that dinners are served properly and in a timely manner
• Investigate and resolve guests' complaints about food quality or service
• Monitor orders in the kitchen to determine where backups may occur
• Direct the cleaning of the dining areas, kitchen and washing of table ware, kitchen utensils and equipment to comply with government sanitation standards.
• Monitor the actions of the employees and patrons on a continual basis to ensure the personal safety of everyone
• Follow procedural guidelines and training programs to meet/exceed the regulations imposed by local health and liquor laws
• Keep employee work records
• Daily upkeep of payroll (Kronos)
• Complete paperwork to comply with licensing laws and reporting requirements of tax, wage and hour, unemployment compensation, and social security laws
• Retain responsibility of accuracy of business records
• Maintain records of supply and equipment purchases and ensure that suppliers are paid
• Use of inventory tracking software to compare the records of sales from the POS with the record of current inventory
• Use internet to track industry news, find recipes, conduct market research, purchase supplies or equipment, recruit employees and train staff
• Tally cash and charge receipts and balance against record of sales
• Responsible for depositing the day’s receipts or securing them in a safe place
• Responsible for locking up the establishments, checking that the grills, ovens and lights are off and switching on the alarm system
• Follows security procedures for daily and long-term control of inventory, cash handling, equipment and the facility and safeguards to prevent significant dollar loss to the resort
• Maintain as reasonably safe work environment that meets or exceeds OSHA and MSDS regulations
• Complete analysis of food related trends through seminars, attending restaurant and food equipment shows, professional associations, national and local competitions, and their application to our business
• Develops an annual budget for applicable food service equipment with specific emphasis on replacement cost versus cost to repair, durability, expanded versatility and expected maintenance and overall cost
• Develops an annual budget and target goals which includes anticipated gross sales, cost of goods sold, labor and other expenses
• Must have a TIPS certification
• Must be a self-starter and work with little supervision
• Cooperate with marketing department and advertising agencies on development of advertising material and special events
• Cooperate with finance department with regard to proper accounting of revenues
• Recruit, train, and develop personnel that are capable of operating units in a manner that are consistent with established procedures and the goals of the company
• Total operation of all food related special events for groups from 20 – 10,000
• Research and propose capital projects
• Be environmentally conscious in all facets of operations from product purchasing to energy management control
• Procurement of entertainment when applicable
• Responsible for all computer operating systems
• Other duties as assigned

Benefits

• Free season pass to Winter Park and all Alterra Resorts
• Discounted friends & family tickets
• Medical, dental, vision, life, paid parental leave and more for eligible employees
• 401(k) plan with 100% company match - up to 4%
• Mental health resources for all employees
• Food & beverage and retail discounts
• Onsite employee childcare based on availability
• Discounted equipment rentals, pro-deals, and more

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree