Restaurant Manager - Winter Season

Alterra • Winter Park, CO

1d • $55,000 - $65,000

About The Position

The Restaurant Manager oversees daily operations for restaurants and other establishments serving food and beverages. The role works with Unit Supervisors and the Director of Food & Beverage to plan, direct, control, and coordinate food service operations, including staffing, pricing, purchasing, inventory, food and beverage production and presentation, and revenue collection. The manager may serve in bar, crew, or other Food and Beverage roles as needed, and supervises and delegates work when a Unit Supervisor is absent. The position follows Winter Park policies, applicable federal, state, and local laws, and health and sanitation codes.

The manager coordinates food preparation, setup, service, breakdown, and special events; helps ensure guests receive timely, high-quality service; and manages staffing, training, scheduling, payroll, records, budgets, inventory, purchasing, security, and facility upkeep. The position also collaborates with other departments, supports menu and cost analysis, and helps maintain safe, compliant operations. The role may involve working indoors and outdoors in varying weather conditions.

Requirements

• Knowledge of food and beverage equipment.
• Ability to operate company vehicles and snowmobiles.
• Proven leadership skills.
• Business skills.
• Demonstrated interest and aptitude in food service.
• Good health and stamina.
• TIPS certification.
• College degree or equivalent experience, with specific training in operations, customer service, finance, marketing, and personnel.
• At least 3–5 years of experience in food and beverage operations supervision.
• Ability to perform essential duties satisfactorily, with or without reasonable accommodation.

Nice To Haves

• Computer skills.

Responsibilities

• Oversee daily operations of restaurants and other food and beverage establishments.
• Plan, organize, staff, and direct food service operations in accordance with departmental goals, policies, and procedures.
• Coordinate activities among kitchen, dining room, banquet services, and other departments, including event-location planning.
• Ensure guests are satisfied with their dining experience and investigate and resolve complaints about food quality or service.
• Oversee inventory and ordering of food, equipment, and supplies; receive deliveries and verify them against orders.
• Inspect food quality and ensure food and service meet appropriate standards.
• Arrange routine maintenance of the restaurant, equipment, and facilities, and coordinate services such as waste removal and pest control.
• Manage administrative and human resources functions, including recruiting, interviewing, hiring, training, developing, retaining, scheduling, and, when necessary, dismissing employees.
• Assist executive chefs with menu selection, considering cost effectiveness, popularity, market trends, and quality; analyze recipes and related costs.
• Establish daily food production and labor goals based on anticipated business fluctuations.
• Help with cooking, clearing, or other tasks as needed, and ensure meals are served properly and on time.
• Monitor kitchen orders for potential backups and direct cleaning of dining areas, kitchens, tableware, utensils, and equipment to meet sanitation standards.
• Monitor employees and patrons to promote personal safety and maintain a safe work environment in accordance with OSHA and MSDS regulations.
• Follow procedural guidelines and training programs to comply with local health and liquor laws.
• Maintain employee work records, daily payroll in Kronos, business records, and required licensing, tax, wage-and-hour, unemployment compensation, and social security paperwork.
• Maintain purchase and supplier-payment records and use inventory tracking software to compare POS sales records with current inventory.
• Use the internet for industry research, recipes, market research, purchasing, recruiting, and staff training.
• Tally cash and charge receipts, reconcile them with sales records, and deposit or securely store daily receipts.
• Secure establishments at closing, including checking grills, ovens, and lights and activating alarm systems.
• Follow security procedures to control inventory, cash, equipment, and facilities and prevent significant financial loss.
• Analyze food-related trends through seminars, trade shows, professional associations, and competitions and apply relevant findings to the business.
• Develop annual budgets for applicable food service equipment and for sales, cost of goods sold, labor, and other expenses; set target goals.
• Cooperate with marketing and advertising teams on advertising materials and special events, and with finance on revenue accounting.
• Recruit, train, and develop personnel to operate units consistently with established procedures and company goals.
• Manage food-related special-event operations for groups of 20 to 10,000.
• Research and propose capital projects.
• Apply environmentally conscious practices in purchasing, energy management, and other operational areas.
• Procure entertainment when applicable and oversee computer operating systems.
• Perform other duties as assigned.

Benefits

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

What This Job Offers

• Job Type: Full-time
• Career Level: Manager