WP - Food & Beverage - Moffat Market Manager - Winter Seasonal - Full Time - Full-time / Part-time

Job Description

WINTER PARK RESORT OVERVIEW

Opened in January of 1940, Winter Park Resort is the oldest continuously operating resort in the U.S., and located just 67 miles NW of Denver, is the closest major ski resort to the City. Owned by the City and County of Denver, and managed by Intrawest/Winter Park Operations Corporation, Winter Park is part of the rich history and tradition of Denver mountain parks, and is also one of Intrawest’s premier destination resorts in North America. 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.

ESSENTIAL DUTIES (list in order of importance)

• 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

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 (state minimum required and preferred)

Education:

• College degree or equivalent experience with specific training in the areas of operation, customer service, finance, marketing and personnel

Experience:

• Minimum 3-5 years’ experience in actual food and beverage operations supervision required

QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

• Knowledge of food and beverage equipment, required
• Ability to operate company vehicles and snowmobiles
• Computer skills, preferred
• Proven leadership skills
• Business skills
• Demonstrated interest and aptitude in food service, required
• Good health and stamina, required

PHYSICAL DEMANDS AND WORKING CONDITIONS (samples provided need to be adjusted to fit position, delete all that don’t apply)

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.

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.

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.

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.

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.