Mid Mountain Lodge Assistant Food Manager

6 days ago

Park City, Utah, United States Park City Mountain Full time
Job Summary:

The Food and Beverage (F&B) Organization at Park City Mountain is comprised of over 300 different restaurants that share a commitment to bringing excellence to mountain dining as part of the overall ski experience. The Food & Beverage Assistant Manager is responsible for the operations of the daily activities and processes of the restaurant as well as assisting the Food & Beverage General Manager with training, and supervising all staff. This is a fast-paced environment that requires exceptional interpersonal skills, as well as someone who is able to maintain composure in stressful situations.

Job Responsibilities:
  • Attend to all guest needs in the restaurant ensuring responsive, friendly, and courteous service.
  • Assist managing dining operations and performance for front of house, including training, scheduling, and directing staff.
  • Review staff performance and behavior to provide meaningful feedback and direction, providing recognition or corrective action including termination if necessary.
  • Assist with administrative duties including hiring, transactions, purchasing, inventory, and records management; May act as manager in the absence of Restaurant Manager.
  • Maintain facility standards for food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations.
  • Participate in leadership forums providing feedback and input on dining operations, training, and continuous improvement opportunities.
  • Completes management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and keeping daily manager logs.
  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times and fill in where needed to ensure guest service standards and efficient operations.
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
  • Oversees FOH personnel; coordinates their assignments to ensure economical & timely production.
  • Order and maintain inventory control of Restaurant products including but not limited to; alcohol, beer, wine, to go paper goods, FOH related products.
  • Conducts necessary self-audits as needed and in a timely manner.
  • Leads and drives FOH team training and continued education in the effort of elevating the dining experience.
  • Assist in the other building outlets as needed to support the operation as a whole.
  • Other duties as assigned.
Job Requirements:
  • High School Diploma or GED equivalent required; Bachelors or Culinary degree preferred.
  • ServSafe certification or regional equivalent required.
  • TIPS certification required.
  • 3-5 years of restaurant experience, 1+ years of supervisory experience required.
  • Ability to stand and walk continuously throughout a shift, lift and/or carry up to 50lbs.
  • Ability to work a flexible schedule including nights, holidays, and weekends.
  • Must be able to communicate fluently in English; bilingual preferred.

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