F&B General Manager
1 month ago
A Great Job and Benefits to Match:
Most jobs start at $20/hour Free skiing + riding privileges to 16 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more Generous discounts on outdoor gear, apparel, etc. 401(k) plan with generous company match Free lift tickets, plus 50% off lift tickets 25%-50% discount at Food & Beverage locations at Olympic Valley and Alpine 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more Employee Assistance Program (EAP)Essential Job Responsibilities/Duties/Tasks include the following: other duties may be assigned:
General Responsibilities:
Achieve outlet operational objectives by implementing production, productivity, quality, and guest-service standards. Contribute information and recommendations to strategic plans and reviews Enforce sanitation standards and procedures while complying with legal regulations. Ensure all health and safety procedures are implemented and followed according to company standards. Plan menus by consulting with chefs; estimate food costs and profits; adjusts menus. Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. Resolve customer complaints about food quality or service. Avoid legal challenges by conforming to the regulations of the alcoholic beverage commission where and when applicable. Maximize bar profitability by ensuring portion control, monitoring accuracy of charges. Maintain ambiance by controlling lighting, background music as well as monitoring food presentation and service. Assist in kitchen and front of the house duties as needed. Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations. Consistently exhibits a positive, upbeat attitude and acts and communicates in a professional manner with internal and external guests, other departments, and staff. Ability to have fun while maintaining composure under pressure/high volume with the ability to solve customer problems or issues. Ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, and keeping a clean, safe work area.Management Responsibilities:
Leadership: Manage a team of employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures. Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews. Meets or beats Guest Service score targets and responds to feedback in a timely and professional manner. Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws.Competencies and Job Requirements:
Required:
Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers. Organization : Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks. Reasoning Ability : Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. High level of interpersonal skills to handle sensitive and confidential situations and documentation. Working knowledge of computers including MS Office (Word, Excel, Outlook, Access) Able to make independent judgments which have considerable impacts on the organization. Strong organizational skills and attention to detailEducation and Experience:
Required:
Bachelor’s Degree Mandatory 2+ years of experience working in a high-volume coffee shop with deli and bakery experience a plus Mandatory 1+ year of experience working with sushi grade cuisine Five years Food & Beverage Management and/or training; or equivalent combination of education and experience Three years supervisory experience Must have or be able to obtain CA Food Handlers Card State applicable health and/or alcohol compliance cardPreferred
Food & Beverage Management experience in a resort setting Knowledge of Palisades Tahoe’s F&B outlets.Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8-hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus.
Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee will occasionally be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the workplace is usually loud. The employee will have occasional exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Occasional exposure to toxic, caustic chemical hazards.
Equipment Used in Job: Commercial kitchen equipment, various.
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