Restaurant Assistant Manager - QSR

Job Summary:

The Food and Beverage (F&B) Organization is comprised of over 300 different restaurants that share a commitment to bringing excellence to mountain dining as part of the overall ski experience. The Food & Beverage Assistant Manager is responsible for the operations of the daily activities and processes of the restaurant as well as assisting the Food & Beverage General Manager with training, and supervising all staff. This is a fast-paced environment that requires exceptional interpersonal skills, as well as someone who is able to maintain composure in stressful situations.

Job Specifications:

• Housing: *may* be available on a first come first serve basis.
• Outlet: Breckenridge
• Shift & Schedule Availability: Year Round / Full Time
• The budgeted range starts at $52,000 - $62,465.  Actual pay will be adjusted based on experience.

Job Responsibilities:

• Completes management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and keeping daily manager logs.

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times and fill in where needed to ensure guest service standards and efficient operations.

• Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

• Oversees kitchen personnel; coordinates their assignments to ensure economical & timely food production.

• Executes menus in conjunction with the Hospitality F&B Executive Chef; trains team on corresponding recipes and oversees the preparation of those recipes.

• Accurately schedules staff to business level based on forecast and labor cost objectives.

• Order and maintain inventory control of Restaurant kitchen products.

• Conducts necessary self-audits as needed and in a timely manner.

Job Requirements:

• Minimum 3 years of restaurant experience with at least 1 year at a managerial/supervisory level.

• High school diploma or equivalent.

• Must have excellent MS office suite, leadership, problem-solving and multi-tasking skills.

• Ability to lift and carry 40+ lbs.

• ServSafe Certification (or ability to acquire).

• TIPS certification & Colorado Food Handler’s Card required within 14 days of employment

Preferred