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WP - Food & Beverage - 5 Mountain Tavern Restaurant Manager - Winter Season - Full Time

Company: Winter Park Resort
Location: Winter Park
Posted on: November 7, 2019

Job Description:

WINTER PARK RESORT OVERVIEW: Opened in January of 1940, Winter Park Resort is the oldest continuously operating resort in the United States. We are located just 67 miles north-west of Denver, which makes us the closest major ski resort to the city. Winter Park's traditions are deeply rooted in railroad, logging, and the early exploration of Grand County and the local Fraser Valley. Our mission is to"create the best memories, again and again," for our guests, our employees, our community, and our strategic partners. Headquartered in Denver, Colorado, Alterra Mountain Company is a community of 14 iconic year-round destinations, including the world's largest heli-ski operation. The company owns and operates a range of recreation, hospitality, real-estate development, food and beverage and retail businesses. Headquartered in Denver, Colorado with destinations across the continent, we are rooted in the spirit of the mountains and united by a passion for outdoor adventure. Alterra Mountain Company's family of diverse playgrounds spans five U.S. states and three Canadian provinces: Steamboat and Winter Park Resort in Colorado; Squaw Valley Alpine Meadows, Mammoth Mountain, June Mountain and Big Bear Mountain Resort in California; Stratton in Vermont; Snowshoe in West Virginia; Tremblant in Quebec, Blue Mountain in Ontario; Deer Valley in Utah; and CMH Heli-Skiing& Summer Adventures in British Columbia. We honor each destination's unique character and authenticity and celebrate the legendary adventures and enduring memories they bring to everyone together. POSITION SUMMARY: Responsible for daily operations of the restaurant and other establishments that prepare and serve meals and beverages to our guestsPlans, organizes, staffs and directs all phases of food operation for the food service unit consistent with departmental goals, policies and proceduresCoordinate activities among various departments such as kitchen, dining room and banquet servicesEnsure that guests are satisfied with their dining experienceOversee the inventory and ordering of food, equipment and suppliesArrange for the routine maintenance of the restaurant, its equipment and facilitiesResponsible for all the administrative and human resources functions of running the businessRecruiting new employees and monitoring employees performance and trainingSupervising routine food service operationsAssisting executive chefs as they select successful menu items with specific emphasis on cost effectiveness, popularity, market trends and qualityAnalyze the recipe of the dishes to determine food, overhead, labor and costsCoordinate services such as waste removal and pest controlReceive deliveries and check contents against order recordsInspect quality of foods to ensure that expectations are metMeet with representatives from supply companiesEnsure that food and service meet appropriate standardsSelection and development of staff through formal interviewing, hiring, training and when necessary firing employeesRetain good employeesOversee training of new employees and explain the establishments policies and practiceSchedule work hours for all staffEstablish daily food production and labor force goals which coincide with the anticipated fluctuation of businessHelp with cooking, clearing or other tasks as necessaryEnsure that dinners are served properly and in a timely mannerInvestigate and resolve guests complaints about food quality or serviceMonitor orders in the kitchen to determine where backups may occurDirect 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 everyoneFollow procedural guidelines and training programs to meet/exceed the regulations imposed by local health and liquor lawsKeep employee work recordsDaily upkeep of payroll (Kronos)Complete paperwork to comply with licensing laws and reporting requirements of tax, wage and hour, unemployment compensation, and social security lawsRetain responsibility of accuracy of business recordsMaintain records of supply and equipment purchases and ensure that suppliers are paidUse of inventory tracking software to compare the records of sales from the POS with the record of current inventoryUse internet to track industry news, find recipes, conduct market research, purchase supplies or equipment, recruit employees and train staffTally cash and charge receipts and balance against record of sales, follow all safe proceduresResponsible for depositing the day's receipts or securing them in a safe placeResponsible for locking up the establishments, checking that all equipment, i.e. the grills, ovens, etc"¦, and lights are off and switching on the alarm systemFollows 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 SDS regulationsComplete analysis of food related trends through seminars, attending restaurant and food equipment shows, professional associations, national and local competitions and their application to our businessDevelops 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 costDevelops an annual budget and target goals which includes anticipated gross sales, cost of goods sold, labor and other expensesCooperate with marketing department and advertising agencies on development of advertising material and special eventsCooperate with finance department with regard to proper accounting of revenuesRecruit, train and develop personnel that are capable of operating units in a manner that are consistent with established procedures and the goals of the companyTotal operation of all food related special events for groups from 20"â?? 10,000Research and propose capital projectsBe environmentally conscious in all facets of operations from product purchasing to energy management controlProcurement of entertainment when applicableResponsible for all computer operating systemsMust have a TIPS certificationMust be a self-starter and work with little supervision 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. EDUCATION& EXPERIENCE REQUIREMENTS: High School Diploma or GED requiredCollege degree or equivalent experience with specific training in the areas of operation, customer service, finance, marketing and personnelMinimum 3-5 years of experience in actual food and beverage operations supervision requiredMust have Serve Safe Certification, or an adequate comparable certification. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS: Knowledge of food and beverage equipment, requiredAbility to operate company vehicles and snowmobilesProven leadership skillsBusiness skillsDemonstrated interest and aptitude in food service, requiredWorking knowledge of local liquor and health codesWorking knowledge of bartending and bar controlsWorking knowledge of Microsoft Office and basic computer functionality requiredValid US Driver's License and clean motor vehicle record required PHYSICAL DEMANDS AND WORKING CONDITIONS: This position may be required to work evenings, weekends and holidays. 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.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. 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 OTHER DUTIES AS ASSIGNED: This position description is an overview of the scope of responsibilities for the role described above. With the evolution of Winter Park Resort, the responsibilities of this position may change as may the dates associated with many of the tasks. During these times of change, this position requires the flexibility and willingness to accept new responsibilities and potentially transfer others. It will also be the responsibility of any employee of Winter Park Resort to be a positive influence on the transformation of the resort and its associated lines of business. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. We do not discriminate against applicants or employees on the basis of age, race, sex, color, religion, national origin, disability, sexual orientation, gender identity, veteran status, or any other status protected by state or local law. Winter Park Resort will make reasonable accommodation for qualified individuals with known disabilities unless doing so would result in an undue hardship to Winter Park Resort. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training. This job description in no way states or implies that these are the only duties to be performed in this position. I understand that this document does not create an employment contract, implied or otherwise, other than an"at will" relationship.PandoLogic. Keywords: Restaurant Manager, Location: Winter Park, CO - 80482

Keywords: Winter Park Resort, Commerce City , WP - Food & Beverage - 5 Mountain Tavern Restaurant Manager - Winter Season - Full Time, Other , Winter Park, Colorado

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