F&B Manager - Forage and Feast

Copper Mountain Resort is a vacation destination located 75 miles west of Denver, Colorado in the heart of the Rocky Mountains. Three vibrant, pedestrian-friendly village areas host lodging, retail outlets, restaurants, bars, and family activities. During the winter months, Copper's world-class terrain offers skiing and riding for all ages and abilities. Each summer, the mountain transforms into a playground for hikers, mountain bikers, and anyone seeking a genuine Colorado experience. Copper Mountain Resort is also home to Woodward Copper action-sports camps, programs, and training facility. Job Title: F&B Manager - Forage and Feast Job Status: Year Round 10 Months Compensation and Benefits: Compensation: Proposed hiring rate of $2,222.46 to $2,330.77+ biweekly amount, actual pay will be adjusted based on experience. May be eligible for a discretionary bonus annually. Benefits: This position is eligible to enroll in company subsidized medical, dental, vision, flexible spending, HSA, life/disability options; season pass for employees/dependents and privileges at several other resorts. Several discount programs (i.e. food & beverage, retail/rental, tickets, etc.) also available. Job Summary: Responsible for the overall management of the day to day operation of the Forage and Feast restaurant including banquets. Essential Duties and Responsibilities: Ensure overall quality management of the food and beverage for Forage and Feast including the bar operations and banquet functions. Maintain a refined, high level of quality in food and beverage output and presentation. Ensure employee satisfaction (engage in staff retention programs, motivation and development) Create and establish an environment where staff feel safe, heard and are able to contribute ideas to the function and growth of the business. Promote fun, professionalism, and safety. Responsible for recruiting, hiring, and training staff. Candidate must be contacted, and first interview scheduled within 72 hours of receiving candidate information. Responsible for training of staff, to include daily operations, restaurant expectations, safety trainings. Responsible for having some knowledge and understanding of each line level position including, cooks, busser, host, bartender and server. Develop, implement, and maintain satisfactory training program for restaurant staff. Including but not limited to: Create an in-house employee handbook Create a "front of the house" training handbook and exam Create a culinary based training handbook and exam Conduct regular training check ins and re-training opportunities. Monitor training programs and ensure that training is done consistently for all jobs. Utilize employee training handbooks and exams and track individual employees training performance within the employee's file. Works on the floor during periods of high volume, covering any position needed and ensuring adherence to established restaurant expectations by all restaurant staff. Utilize the employee performance appraisal process to develop and improve employee performance. Including but not limited to: Conduct mid-season performance appraisals with all line staff Conduct quarterly performance appraisals with direct reports. Responsible for maintaining consistent and fair disciplinary procedures. 1st is formal verbal (documentation still must be maintained) 1nd + is formal written All employees will have a file that will be maintained by all members of the management team to ensure consistency. Maintains positive communication with staff and management. Including but not limited to: 1 general staff meeting per month Conduct a minimum of 2 "one on one" meetings per month with your direct reports: Chef and Bar Foreman Ensure “one on one” meetings are being conducted with line level staff, at least one per month. Conduct a daily pre-shift "huddle" with staff Daily manager communication log will be update and maintained by all members of the management team. Establish designated communication board that is regularly update with information including and not limited to: Resort info/events Bus schedule Restaurant news/events Establish designated white board for daily shift assignments, break times (if applicable), tasks and other special tasks. Work to create an environment of autonomy with the skills and knowledge to operate efficiently day after day. Determines appropriate staffing levels according to business forecasts and ensures sufficient staff is in place. Be out front and pivot daily when business levels change. Schedules must be posted 2 weeks in advance, every Friday by 5pm and emailed to Sr. Manager. Request Off plan and process must be determined and communicated to staff. Ensure black out dates are established prior to the beginning of each winter/summer season. Prepare and update job descriptions for staff when necessary. Incorporate these into the outlet training manual or operations manual. Responsible for overall quality of guest services and products. Train and implement “steps of service” and “Enlightened Hospitality” (especially for full service operations) Maintains proper sanitation standards. Responsible for proper maintenance of facility and equipment, inside and outside. Is knowledgeable of and able to implement proper security and safety protocols. Ensure that the outlet is in compliance with all local, state and federal laws and regulations. (this includes, but is not limited to, local liquor laws, employment laws, OSHA rulings, sanitation standards) Develops and implements outlet concept, menu, marketing and advertising plans. Works cooperatively with the Sr. Manager, F&B Director and marketing. Work closely with Sr. Manager to schedule entertainment, programs, promos that are aligned with the brand and will help to drive revenue, especially during non-peak time periods. Ensure that appropriate standards regard