Ski Resort Restaurant Manager (Seasonal)

Schweitzer; Northern (KY); Hybrid; USD 55,000 - 65,000; Full time

Benefits offered by this job

Free season pass to Winter Park andall

Discounted friends & family tickets

Medical, dental, vision, life, paidPar

401(k) plan with 100% company match -

Mental health resources for all

Food & beverage and retail discounts

Onsite employee childcare based on.av

Discounted equipment rentals, pro-deal

Job summary

Winter Park Resort is seeking a Restaurant Manager to collaborate with unit supervisors and director of F&B to plan and oversee daily food service operations. You will supervise staff, coordinate with kitchen and banquet teams, and ensure quality, cost control, and guest satisfaction.

The role requires leadership, budgeting, scheduling, and a passion for high standards in food service. Salary ranges are provided with comprehensive benefits and opportunities for career growth at the resort.

Qualifications

• Proven leadership skills and strong business acumen.
• Minimum 3–5 years’ experience in food and beverage operations supervision.
• College degree or equivalent in operations, customer service, finance, marketing or personnel.
• Ability to operate company vehicles and snowmobiles.
• Good health and stamina required.
• Must have a TIPS certification.

Responsibilities

• Oversee daily restaurant operations and staff.
• Plan and direct food service operations and budgeting.
• Coordinate with kitchen, dining, and banquet services.
• Ensure guest satisfaction and food quality.
• Recruit, train, and develop personnel.
• Manage inventory, purchasing, and cost control.
• Ensure compliance with health and sanitation codes.
• Handle scheduling and payroll records.

Skills

Leadership skills

Business skills

Good health and stamina

Interest in food service

Education

College degree or equivalent experience

Tools

Computer skills

Job description

Winter Park Resort is seeking a Restaurant Manager to collaborate with unit supervisors and director of F&B to plan and oversee daily food service operations. You will supervise staff, coordinate with kitchen and banquet teams, and ensure quality, cost control, and guest satisfaction.

The role requires leadership, budgeting, scheduling, and a passion for high standards in food service. Salary ranges are provided with comprehensive benefits and opportunities for career growth at the resort.