Position Summary The Food & Beverage Manager is directly responsible for overseeing all Food & Beverage operations in their Lodge. Operations include restaurants, lounges, coffee shops, and banquets. Responsible for both Front of House and Back of House staff. Essential Functions/Major Responsibilities Supports the company mission and complies with the supervisor's manual. Models exemplary self-discipline, departmental teamwork, interdepartmental teamwork, guest service, professional skills, and ethics. Enforce all Mt Bachelor policies & procedures Create and execute budgets for all outlets. Make quick adjustments to accommodate weather changes and business levels. This includes daily monitoring of DMRs and labor expenses in your areas. Plan and train with proper materials for all positions in your purview (including, but not limited to, training guidelines & checklists, opening & closing duties, updating job descriptions, and more). Hire, train, retrain, and terminate (when necessary) supervisors within your area; ensure that your Leads are training to an elevated level, including supporting materials. Facilitate the continual management & training within Food & Beverage. Ensure all hiring, monitoring, and terminations fall within Mt. Bachelor's guidelines. Ensure that uniform and name tag expectations are always followed. Organize all areas for efficiency and product exposure; ensure that all spaces are kept to a high degree of cleanliness and organization. Work with the Receiving Manager and the Inventory Controller to plan and execute proper ordering, par level setting, and inventory procedures to ensure proper product control. Help the Inventory Controller manage, plan, and execute inventories. Responsible for proper ordering, following established ordering practices, and supporting paperwork for your direct reports (inventory sheets, purchase orders, order guides, par levels, et al). Follow established (and formulate new as needed with consultation of Food & Beverage and Accounting) cash handling procedures and closing procedures. Manage & train your direct staff in Point-of-Sale usage and policies. Evaluate and monitor tipping policies and procedures regularly. Follow and enforce all applicable regulations, including Deschutes County Health, OLCC, State of Oregon, and any other appropriate regulating body. Register as 'Manager' with the Oregon Liquor Control Commission (OLCC); also, train and enforce all OLCC regulations within the resort. Ensure that we operate a safe work environment; follow and enforce all Mt. Bachelor Safety Procedures and Policies. Ensure all employees participate in safety huddle programs. Provide input to the department safety committee member. Share safety committee meeting minutes with staff. Follow safe work practices and be aware of good risk management practices. Responsible for communications upward, across departmental lines, and to subordinates. Establish and follow the chain of command. Provide current company information to staff regarding events, schedules, policies, and promotions. Responsible for establishing and maintaining Mt Bachelor's service levels through training and observation, and adjusting as necessary. Responsible for the management of guests' complaints and their proper resolution. Monthly service scores will be part of this analysis. Initiate and manage all sponsorship agreements with outside vendors. Plan, promote, and execute special events. Secondary Function Perform duties necessary for your position and the department, including, but not limited to, cashiering, serving, bussing, as well as any possible special projects that arise with peer-level inter-departmental managers. Must have a solid foundation in numerous styles of food and beverage service. Job Scope Responsible for operating Mt. Bachelor's Food & Beverage Lodges and providing our guests with the best experience possible. Makes decisions regarding staffing, product selection, purchasing, pricing, and promotions. Responsible for operating the department within budgeted guidelines. The manager is responsible for staff performance, training, and scheduling. Failure to effectively manage the department directly reflects on bottom-line profit, performance evaluation, and compensation potential. Supervisory Responsibilities Number of employees supervised: 25-50

Positions Supervised:

Assistant Manager, Sous Chef, FOH Lead, Bartender Lead, FOH Staff, & BOH Staff Scheduling and assigning work:

Yes Training:

Annual, Yes Salary Actions:

Yes Disciplinary Actions:

Yes Performance Reviews:

Yes, twice a year

Hiring/Termination:

Yes Interpersonal Contacts This is a People Position. Guests, Executive Staff, Shipping and Receiving, Building Maintenance, Marketing and Group Sales, Ski patrol, Instructors, Vendors, POWDR Resorts staff, and all mountain staff.

Specific Job Skills License/Certifications:

Valid OLCC, Oregon Food Handler's Card, and valid Driver's License.

Technical:

Excellent computer skills, Windows, Square Point of Sale Systems, Yellowdog Inventory, and Microsoft Office.

Physical Capabilities:

Carry food trays with multiple orders and drinks. Constant walking, lifting, and carrying.

Additional:

Cash Handling experience is required. Must have a positive attitude. Flexible with hours and days of work. Able to work any hours of the day, any day of the week. Must have excellent communication skills, people skills, memory, and multitasking skills.

Education/Related Experience Minimum Education:

Bachelor's Degree or equivalent professional experience.

Minimum time in related position:

2+ years in a Food & Beverage managerial position(s). Physical Demands The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Such accommodations require an interactive discussion with the Human Resources Department before such accommodations can be made. In addition to the specific conditions below, every position at Mt. Bachelor requires the ability to shovel snow and walk on steep and uneven surfaces.

Current Hiring Range:

$65k+ ( DOE) &

Manager Bonus Program Minimum Age Requirement:

21+