Job Summary:

Working as part of the Food and Beverage team, you will be responsible for executing operations of the company's Food & Beverage program. Possess a strong working knowledge of all front and back of house operations. Directly leads supervisors and leads of all outlets. Hires, trains and supervises subordinates and applies relevant standards to ensure that the product, service and facility cleanliness are of the highest quality while delivering the best possible guest and employee experience. Essential Job Functions

• Oversees daily operations of all resort F&B Operations. Working on the floor during operations, exceeding guest satisfaction as well as completing management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and maintaining daily logbook.
• Leads staff by providing a positive and safe working environment and successful operational system.
• Provides proper scheduling and staffing in accordance to BEO details of events, forecasted business levels and restaurant operational schedules.
• Administrative duties that support hiring, on boarding, training, time keeping, recruiting, off boarding, workplace safety and F&B related requirements.
• Manages each location staff to follow recipe specs, BEO details of menus and assists Executive Chef with portion planning, food ordering, operational templates, quality control, final presentation and timely food service.
• Assists with food preparation and cooking as needed.
• Provides staff training and meetings on regular basis.
• Maintains high quality standards for food quality, customer service and cleanliness.
• Upholds health and safety regulations according to Oregon Health Department standards.
• Follows a comprehensive operations plan of checklists and guidelines to meet labor and food cost goals.
• Develops positive working relationships with clients to ensure repeat business.
• Completes and regularly updates scheduled inventory of equipment, foods and goods. Maintains GOGS inventory and provides month end reporting.
• Is accountable for appointed Skibowl cyber key and other pertinent Skibowl property and assets.
• Manages relationships with vendors and/or distributors.
• Works with Executive Chef and outlet managers for menu development of all Skibowl company restaurants. Effectively cost out menus, regularly evaluates menu mix and develops programs to minimize waste and maximize yield.
• Continually seeks ways to improve the department and helps in the development of new plans with involved departments to meet the guests' and industry's changing needs.
• Posses strong computer skills including proficiency with Microsoft 365.
• F&B POS software knowledge
• Attends trade conventions and shows for business promotions and professional development.
• Wears approved uniforms, maintains professional appearance and follows standard Skibowl employee handbook policies.
• Find ways to improve efficiency and reduce waste/spoilage/breakage/theft.
• Must be able to lift at least 50 lbs and work in adverse conditions.
• Work as a

TEAM PLAYER

in a TEAM atmosphere.

• Help out in other departments as needed.
• Other duties as assigned.
• Have a positive attitude. Qualifications Requirements
• Must have 5 years leadership/management experience.
• Must have exceptional communication skills, guest service and TEAM building abilities.
• Must have strong change management skills
• Must accept constructive criticism and be willing to improve upon service and management skills.
• Must be organized
• Must be at least 21 years old with OLCC and Food Handlers card.
• Must be able to work an entire shift.
• Must be able to work Holidays and Weekends, which may include evenings.