Food & Beverage Manager

Ski Utah; Northern (KY); Hybrid; USD 65,000 - 85,000; Full time

Job summary

Ski Utah is seeking a Front of House Manager to coordinate daily FoH operations within the resort's outlet. You’ll work with the outlet Chef de Cuisine and F&B leadership to meet operational needs, staff training, and SOP implementation.

You’ll help drive brand development, staff retention, and financial results while building a cohesive team across Front and Back of House. Responsibilities include managing schedules and labor, ensuring compliance with sanitation and safety standards, and

Qualifications

• 2+ years of food & beverage management experience.
• Strong knowledge of service standards, occupational safety, and food safety.
• Must possess working knowledge of beverage, including beer, wine, spirits, and cocktails.
• Valid Driver’s License and Utah Food Handler’s Permit/SIPS & TIPS certification as applicable.

Responsibilities

• Read, understand and follow the employee handbook and resort policies.
• Lead a courteous, professional team and ensure guest satisfaction.
• Maintain knowledge of sanitation procedures and food safety practices.
• Develop and implement SOPs to promote brand development and profitability.
• Schedule FOH staff and manage timecards and labor controls.
• Oversee alcohol dispensing records and ensure accuracy and compliance with Utah law.
• Coach and mentor staff through training and corrective actions.
• Ensure reporting is complete and accurate for payroll, HR, schedules, and logs.

Skills

FOH Management

Beverage Knowledge

Service Standards

Safety Knowledge

Driver's License

Tools

POS systems

Job description

• On-site
• Food and Beverage
• Full-Time
• Requisition #: FOODB004459

Description

Position Summary:

This position is responsible for coordinating daily Front of House operations within their outlet. As a member of the Food & Beverage management team, you will work closely with the outlet Chef de Cuisine, Director of Restaurants, and Food & Beverage Director to meet operational needs. This position will work directly with the Director of Restaurants on staffing, training, and implementation of SOPs to promote success through brand development, staff retention, and financial results. The F&B Manager will work closely with the outlet Chef de Cuisine to ensure efficient daily operations and to build a strong and cohesive team across Front and Back of House.

WHAT DO YOU NEED TO BE ABLE TO DO THE JOB?

• Excellent communication skills in English, both verbal and written.
• Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
• Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms.
• Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments.
• Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range projects.
• Regularly required to taste and smell.
• Available to work flexible hours, including weekends and holidays. Schedule can vary between 5am-12am, weekends and holidays.
• Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.
• Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold.
• Position requires potential exposure to and use of toxic or caustic chemicals.
• Ability to add, subtract, multiply, and divide in various units of measure, using whole numbers, common fractions and decimals.
• Basic computer skills and ability to perform administrative functions as necessitated and as assigned.
• Ability to travel to Snowbasin for scheduled shifts.

WHAT WILL YOU BE DOING?

• Read, understand and abide by the employee handbook and resort & department polices & procedures.
• Maintain a positive work environment by managing, leading, working, and communicating in a courteous and professional manner with all guests, co-workers, and vendors.
• Lead by example, fostering departmental teamwork and collaboration.
• Maintain awareness of all state & federal sanitation procedures and industry food safety practices.
• Under direction of F&B Director, a focus on sustainability practices built into standard operating procedures and daily operations.
• Develop strong knowledge of Point of Sale system and functions.
• Oversee alcohol dispensing records and ensure accuracy and compliance with Utah law.
• Maintain awareness of resort occupancy levels, reservations, skier visits, group business, and special events and their demands on operations.
• Support the financial/marketing goals of the department.
• Manage all ordering functions & duties for FOH needs, including alcohol.
• Build schedules for FOH staff and ensure staff adhere to all attendance policies.
• Develops and supervises shift close and cash drop procedures.
• Manage timecards for staff and ensure employees are paid correctly and on time.
• Conduct monthly alcohol inventories.
• Enforce quality, service, and brand standards.
• Lead trainings and meetings to progress departmental quality, standards, and profitability.
• Coach & mentor subordinate employees through training and positive guidance.
• Issue corrective action to subordinates as needed, and build plans to correct issues and solve performance problems.
• Ensure all reporting is complete and is supplied to appropriate parties when required (historical records, DABS, financials, payroll, HR needs, schedules, logs, etc).
• Enforce budget standards as directed by F&B Director and F&B Operations Manager, including scheduling and labor controls.
• Ensure all reporting is complete and is supplied to appropriate parties when required (historical records, DABS, financials, payroll, HR needs, schedules, logs, etc).
• Participate in and promote safety and accident prevention.
• Represents resort at community and industry events as necessary.
• Perform other duties as assigned by management.

Qualifications:

• Must be 21 years of age
• 2+ years of food & beverage management
• Must possess strong knowledge of service standards, occupational safety, and food safety.
• Must possess working knowledge of beverage, including beer, wine, spirits, and cocktails.
• Valid Driver’s License
• Utah Food Handler’s Permit
• SIPS & TIPS Certification

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.