• Find preferred job with Jobstinger
  • ID
    #4534900
  • Source
    Steamboat Ski & Resort Corp.
  • Date
    2020-08-08
  • Deadline
    2020-10-07

DescriptionFull Time - 9-11 Month RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness.OUR VALUESOur organizational values describe our shared beliefs…what’s important to us as an organization; how we want to treat each other and our guests.Integrity Performance Environment Fun Collaboration ESSENTIAL DUTIES (list in order of importance)This position is responsible for the following “job results”.

Directs and coordinates activities of restaurant to obtain optimum customer service, strong employee development and economy of operations and maximization of profits by performing the following duties personally or through subordinate supervisors.

Achievement of budgeted sales and profitability goals through effective leadership of the restaurant management staff. Analyzes and monitors cost and revenue budgets on an on-going basis. Keeps leadership team informed of budget performance.

Demonstrates positive interpersonal skills with guests and staff. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner

Analyzes and recommends methods for improvements to contain/reduce costs and increase sales. Ensure that staffing levels are maintained to cover business demands. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets

Monitors all food and beverage products to ensure compliance with company standards and specifications. Ensuring adequate resources are available according to business needs

Enforces company standards, policies, and procedures, including sanitation, safety, dress codes, and cash handling. Comply with public safety, fire regulations and all health and safety and food safety legislation

Oversees training for supervisors to ensure the development of their leadership skills, customer service skills, company philosophy and menu knowledge, and point of sale knowledge.

Maintains a positive employee relation climate. Responsible for hiring, training, and evaluation of employees, including termination and promotion. Evaluates departmental and subordinate performance against established standards, goals and objectives.

Maintains a clean and safe physical environment through timely repair and upkeep. Educates assistant managers and hourly employees on sanitation and food handling procedures.

Functions as a supportive team member during the course of their shift

Ensures compliance with health, sanitation, liquor, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to all employees.

Perform any other job related duties as assigned

This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change.EDUCATION & EXPERIENCE REQUIREMENTS Education: Two+ years of post-high school education, culinary education is desirable. West Virginia Food Handlers Certificate requiredExperience: Five+ years of employment in a related positionRequired Skills:

A minimum of 3-5 years of progressive management experience in a moderate to high-volume restaurant

At least 2 years of full restaurant P&L management experience

Experience hiring, training and mentoring salaried managers and hourly FOH staff

Strong financial acumen with the proven ability to oversee cost control, labor, management and bottom line profitability. Ability to drive performance and success

Excellent leadership, interpersonal and communication skills

Accountable and resilient

Committed to delivering a high level of customer service

Ability to work under pressure

Flexibility to respond to a range of different work situations

QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

Knowledge of safe food handling

Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Leadership skills to motivate and develop staff and to ensure accomplishment of goals.

Ability to work effectively under time constraints and deadlines

TRAVEL REQUIREMENTSAny Alterra employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Alterra Driver’s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver’s Standards Policy; if you have not – please contact your Risk/Safety or HR/EE Department.PHYSICAL DEMANDS AND WORKING CONDITIONSThis position may be required to work evenings, weekends and holidays.Office Environment:

Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis.

Manual dexterity to operate a computer and other common office equipment on a constant basis.

Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis

Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis.

Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis.

Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.

Food Service Environment:

Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate.

Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours.

While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.

Frequently required to climb or balance and taste or smell.

Regularly lift and/or move up to 40 pounds on a regular and continuing basis.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals.

Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.

Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.An Equal Opportunity EmployerQualificationsSkillsPreferred

Leadership: Some Knowledge

Engagement: Some Knowledge

Communication: Some Knowledge

Delivery: Some Knowledge

Flexibility: Some Knowledge

Report job