Seasonal Resort Restaurant Manager

Schweitzer; Winter Park (CO); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Free season pass to Winter Park and Ax

Medical, dental, vision, life

401(k) with company match

Parental leave

Employee discounts

Onsite child care (based on avail.)

Job summary

Winter Park Resort is seeking a Restaurant Manager to oversee daily restaurant operations, service standards and staff management. You will collaborate with the Director of Food & Beverage to plan menus, control costs, and ensure consistent guest satisfaction.

Responsibilities include coordinating with kitchen, dining and banquet teams, supervising staff, forecasting needs, and maintaining health, safety, and sanitation compliance. Leadership and cost-control expertise are essential for success.

Qualifications

• Knowledge of food and beverage equipment and sanitation standards.
• Computer skills for POS, payroll and inventory systems.
• Proven leadership and staff development abilities.
• Strong business sense with budgeting and cost control understanding.

Responsibilities

• Oversee daily restaurant operations and guest service to ensure high-quality experiences.
• Plan, organize, staff, and direct all phases of food operation in line with goals and policies.
• Coordinate with kitchen, dining room and banquet services for smooth events.
• Recruit, train, supervise, and evaluate staff; manage scheduling and payroll.
• Monitor compliance with health, safety and liquor laws; maintain records and reports.

Skills

Food & beverage equipment knowledge

Computer skills

Leadership

Business/financial acumen

Education

College degree or equivalent experience

Job description

Winter Park Resort is seeking a Restaurant Manager to oversee daily restaurant operations, service standards and staff management. You will collaborate with the Director of Food & Beverage to plan menus, control costs, and ensure consistent guest satisfaction.

Responsibilities include coordinating with kitchen, dining and banquet teams, supervising staff, forecasting needs, and maintaining health, safety, and sanitation compliance. Leadership and cost-control expertise are essential for success.