Food & Beverage General Manager

Mt Hood Ski Bowl; Government Camp (OR); On-site; USD 50,000 - 70,000; Full time

Job summary

Mt Hood Ski Bowl in Government Camp, OR is seeking a Food & Beverage Manager responsible for overseeing all operations in the department. You will lead a team, ensuring high-quality service and adherence to safety regulations while striving to exceed guest satisfaction.

The role requires a strong background in management, leadership, and effective communication skills. Experience in food and beverage operations is essential, along with a passion for creating memorable guest experiences.

Qualifications

• 5+ years of leadership/management experience.
• Exceptional communication skills and guest service.
• Ability to work holidays and weekends.

Responsibilities

• Oversee daily operations of all resort F&B operations.
• Train and supervise staff to meet quality standards.
• Uphold health and safety regulations.

Skills

Leadership

Communication

Team building

Change management

Organizational skills

Tools

Microsoft365

Food and Beverage POS software

Job description

Job Details

Location: Mt. Hood Skibowl Campus - Government Camp, OR 97028

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. You will possess a strong working knowledge of all front and back of house operations, directly lead supervisors and leads of all outlets, hire, train, and supervise subordinates, and apply 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

• Oversee daily operations of all resort F&B operations, working on the floor during operations, exceeding guest satisfaction, and completing management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and maintaining a daily logbook.
• Lead staff by providing a positive and safe working environment and a successful operational system.
• Provide proper scheduling and staffing in accordance with BEO details of events, forecasted business levels and restaurant operational schedules.
• Perform administrative duties that support hiring, onboarding, training, time‑keeping, recruiting, off‑boarding, workplace safety and F&B related requirements.
• Manage each location staff to follow recipe specs, BEO details of menus and assist the Executive Chef with portion planning, food ordering, operational templates, quality control, final presentation and timely food service.
• Assist with food preparation and cooking as needed.
• Provide staff training and meetings on a regular basis.
• Maintain high quality standards for food quality, customer service and cleanliness.
• Uphold health and safety regulations according to Oregon Health Department standards.
• Follow a comprehensive operations plan of checklists and guidelines to meet labor and food cost goals.
• Develop positive working relationships with clients to ensure repeat business.
• Complete and regularly update scheduled inventory of equipment, foods and goods. Maintain GOGS inventory and provide month‑end reporting.
• Be accountable for appointed Skibowl cyber key and other pertinent Skibowl property and assets.
• Manage relationships with vendors and/or distributors.
• Work with the Executive Chef and outlet managers to develop menus for all Skibowl company restaurants, effectively cost out menus, regularly evaluate menu mix and develop programs to minimize waste and maximize yield.
• Continuously seek ways to improve the department and help in the development of new plans with involved departments to meet the guests’ and industry’s changing needs.
• Possess strong computer skills including proficiency with Microsoft365.
• Have F&B POS software knowledge.
• Attend trade conventions and shows for business promotions and professional development.
• Wear approved uniforms, maintain a professional appearance and follow standard Skibowl employee handbook policies.
• Find ways to improve efficiency and reduce waste, spoilage, breakage and theft.
• Be able to lift at least 50lbs and work in adverse conditions.
• Work as a team player in a team atmosphere.
• Help out in other departments as needed.
• Perform other duties as assigned.
• Maintain a positive attitude.

Qualifications and Requirements

• Must have 5years of 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 21years old with an 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.

NOTE: The responsibilities and expectations outlined in this position description are not to be construed as exclusive or all‑inclusive. Duties and responsibilities may be added, deleted, or changed at any time at the discretion of management and business need, formally or informally, either verbally or in writing, with or without any change in pay rate.

Mt. Hood Skibowl provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Skibowl’s Mission: To create a memorable winter and summer mountain experience in harmony with our natural environment through a passion of delivering excellence!