Restaurant Manager at Snowshoe Mountain summary:
The Restaurant Manager at Snowshoe Mountain Resort is responsible for overseeing daily operations, ensuring exceptional customer service, and maximizing profitability in a high-volume dining environment. This seasonal role involves staffing, training, menu collaboration, and compliance with health and safety standards. Ideal candidates should have strong financial acumen, a passion for the food service industry, and proven leadership skills.
Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia
Seasonal (Seasonal)
Work, Play, Get Paid, and Enjoy the Perks!
- Housing: Affordable on-mountain employee housing available for rent.
- Work Location: 10 Snowshoe Drive, Snowshoe, WV 26209
- Start Date: Mid-November with positions available throughout the season
- Seasonal: This position is available from Mid-November to Late March, aligning with our winter ski and summer bike seasons. Seasonal work involves temporary employment tied to specific times of the year
- Schedule: May require working early mornings, weekends, and holidays
Employee Perks:- Free skiing and snowboarding privileges at Alterra resorts + Discounts on Ikon Passes!
- 401k plan available to any employee over the age of 18
- Discounted Friends and Family Lift Ticket Vouchers
- 30% off Snowshoe food & beverage locations (excludes alcohol), 30% off soft goods like clothes, 15% off hard goods like skis at Snowshoe owned retail locations.
- Pro Deals from some of the industry's top brands such as North Face, Darn Tough, and many many more!
Why Work with Us?Are you passionate about high-volume food service and dedicated to delivering exceptional dining experiences? We're looking for motivated individuals to join our team at our latest establishment!
At our venue, we pride ourselves on top-notch service and mouthwatering dishes in a vibrant, fast-paced environment. If you excel in high-energy settings and are committed to precision and efficiency, we want you on our team. Be part of our dynamic operation and help us continue to offer outstanding service and delicious food!
Job Responsibilities:- Oversee restaurant operations to ensure top-notch customer service, effective employee development, and profit maximization.
- Lead management staff to achieve sales and profitability goals, analyze cost and revenue budgets, and keep the leadership team informed.
- Foster positive interactions with guests and staff, actively seek feedback, and respond to queries promptly.
- Recommend and implement cost-reduction and sales-increasing strategies, maintain appropriate staffing levels, and ensure staff knowledge of menu and promotions.
- Monitor food and beverage quality to meet company standards, ensure resource availability, and enforce policies on sanitation, safety, and cash handling.
- Train and develop supervisors and staff, handle hiring, evaluations, and terminations, and maintain a positive work environment.
- Ensure compliance with health, safety, and regulatory standards, and maintain a clean and safe environment.
- Collaborate with the Executive Chef on menu engineering, prepare annual budgets, and train staff on new menu items and RTP programming.
Education:- Two+ years of post-high school education
- West Virginia Food Handlers Certificate required
- High School Diploma or GED
Preferred Experience:- A minimum of 3-5 years of progressive management experience in a moderate to high-volume restaurant
- At least 2 years of full restaurant P&L management experience
- Experience hiring, training and mentoring salaried managers and hourly FOH staff
- Strong financial acumen with the proven ability to oversee cost control, labor, management and bottom line profitability. Ability to drive performance and success
- Excellent leadership, interpersonal and communication skills
- Accountable and resilient
- Committed to delivering a high level of customer service
- Ability to work under pressure
- Flexibility to respond to a range of different work situations
- Knowledge of safe food handling
- Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
- Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
- Ability to work effectively under time constraints and deadlines
All Information above is subject to change at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations.Snowshoe is an equal opportunity employer.
Keywords:
Restaurant Management, Customer Service, Food Service, High-Volume Dining, Seasonal Employment, Staff Training, Menu Development, Profit Maximization, Leadership Skills, Safety Compliance
