Restaurant Operations Manager | Guest Experience Lead

Jay Peak Resort; Vermont; On-site; USD 34,000 - 39,000; Full time

Benefits offered by this job

Paid vacation & sick time

Maternity & parental leave

Medical, dental, vision, life & more

Job summary

Jay Peak Resort in Vermont is seeking a Restaurant Manager to oversee the restaurant's Food and Beverage operations and deliver a quality guest experience consistent with the Jay Peak brand. You will supervise front-of-house staff, hire/train, prepare schedules, and manage payroll and gratuities.

The role requires strong customer service, leadership, and a focus on safety and standards; certifications in liquor control and ServSafe are required, with opportunities for growth and competitive

Qualifications

• Bachelor's degree (B.A.) from four-year college or university.
• 1–2 years related experience and/or training.
• Must be Vermont Department of Liquor Control and ServSafe certified.

Responsibilities

• Collaborates with Culinary Director to create a service culture aligned with Jay Peak Resort brands.
• Supervises daily front-of-house operations and all service staff.
• Interviews, hires and trains staff on service standards and POS usage.
• Prepares schedules and payroll reports; manages gratuity.
• Handles guest complaints to ensure satisfaction.
• Maintains cleanliness and ambience; coordinates with Housekeeping and Maintenance.
• Monitors inventory and ensures quality and stock levels.

Skills

Customer service

Leadership

Staff training

Education

Bachelor's degree

Tools

POS systems

Order processing systems

Spreadsheets

Word processing

Job description

Jay Peak Resort in Vermont is seeking a Restaurant Manager to oversee the restaurant's Food and Beverage operations and deliver a quality guest experience consistent with the Jay Peak brand. You will supervise front-of-house staff, hire/train, prepare schedules, and manage payroll and gratuities.

The role requires strong customer service, leadership, and a focus on safety and standards; certifications in liquor control and ServSafe are required, with opportunities for growth and competitive