On-Mountain Restaurant Manager — Ski Pass & Perks

Snowbird Operations LLC; Snowbird (UT); Sur place; USD 40 000 - 60 000; Plein temps

Avantages offerts par ce poste

Ski pass and comp tickets

Discounts at Snowbird eateries and lod

401k

Free transportation to work

Résumé du poste

Snowbird Operations LLC is seeking a Restaurant Manager for The Nest at Snowbird, a high-volume on-mountain dining operation. You will lead front-of-house, oversee guest service, staffing, scheduling, cleanliness, POS, and building upkeep, reporting to the Food and Beverage Assistant Director.

You will collaborate with the Chef to deliver an exceptional guest experience, manage inventory, training, safety compliance, and maintain teamwork between front- and back-of-house in a dynamic, seasonal

Qualifications

• 2–4 years of job-specific work experience with demonstrated competence, including prior experience in a management or supervisory role.
• Food Handler Permit, TIPS Certification, and DABS background check.
• Proven ability to manage a fast-paced on-mountain restaurant.
• Ability to interact positively with guests, employees, and all Snowbird departments while maintaining strong working relationships.

Responsabilités

• Direct daily restaurant operations by managing staff, caring for guests, and resolving any issues quickly and professionally.
• Uphold the standards of a world-class dining operation that is elevated and unique to Snowbird. Every aspect of service, presentation, and guest interaction should reflect excellence.
• Lead by example with a positive attitude, professionalism, and a commitment to delivering an exceptional guest experience.
• Conduct weekly one-on-one meetings with restaurant staff to foster alignment and accountability; meet regularly with the BOH Manager to maintain communication and coordination between Front-of-House and Back-of-House teams.
• Monitor performance, provide real-time coaching, and ensure adherence to company procedures and quality standards.
• Lead team meetings, communicate with directors via the EOD report, and ensure timely completion in close-out procedures.
• Oversee onboarding and training for new employees and support ongoing team development.
• Ensure staff follow service procedures, including appearance standards and uniforms.
• Manage and maintain accurate inventory counts; meet established timelines and treat inventory as an ongoing process.
• Own this process by pulling variance reports, resolving discrepancies, and ensuring accuracy.
• Keep storage and back-stock areas clean, organized, and compliant with safety standards.
• Support accurate daily recordkeeping by monitoring sales summaries, staff attendance, hours worked, and tip-out distribution.
• Create and submit a bi-weekly staff schedule in Workday in accordance with the Snowbird F&B Scheduling SOP, ensuring adequate shift coverage, and adherence to labor guidelines.
• Maintain good safety practices for employees and guests throughout the property.
• Follows company and state regulations for serving alcoholic beverages in a responsible manner.
• Oversee overall building upkeep and cleanliness, ensure guest-facing areas meet standards and coordinate with the appropriate departments when assistance is needed for cleaning, shoveling, or maintenance.
• Effectively utilizes digital inventory and communication systems (e.g., email, Microsoft Teams, Yellow Dog) and proactively seeks additional training to maintain operational efficiency.
• Perform other duties assigned by management.

Connaissances

Guest service

Staff supervision

Scheduling

Customer conflict resolution

Outils

POS systems

Description du poste

Snowbird Operations LLC is seeking a Restaurant Manager for The Nest at Snowbird, a high-volume on-mountain dining operation. You will lead front-of-house, oversee guest service, staffing, scheduling, cleanliness, POS, and building upkeep, reporting to the Food and Beverage Assistant Director.

You will collaborate with the Chef to deliver an exceptional guest experience, manage inventory, training, safety compliance, and maintain teamwork between front- and back-of-house in a dynamic, seasonal