Fine Dining F&B Manager

Create Your Experience of a Lifetime!

Come work and play in the mountains!  Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.

With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.

Job Benefits

• Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons 
• MORE employee discounts on lodging, food, gear, and mountain shuttles
• 401(k) Retirement Plan 
• Employee Assistance Program
• Excellent training and professional development
• Referral Program

Full Time roles are eligible for the above, plus:

• Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)
• Free ski passes for dependents
• Critical Illness and Accident plans

Job Specifications:

• Housing: Available
• Outlet: Helens
• Shift & Schedule Availability: Year Round / Full Time
• The budgeted range starts at $57,000-$65,000+annual bonus.  Actual pay will be adjusted based on experience.

Restaurant Manager - Helens Restaurant – Seven Spring Resort

Helen’s is an iconic restaurant nestled at the base of Seven Springs Mountain. The uniqueness of the restaurant begins with the location, nestled against a backdrop of a wooded hillside and waterfall, is the original homestead of the founders of Seven Springs. And for decades has served the best of Laurel Higland's regional cuisine.

We are looking for a new Restaurant Manager to provide an entrepreneurial spirit and personality in the operation by bringing keen organizational skills, strong leadership, and a positive presence who is driven to succeed in the restaurant. Our goal is to operate the highest quality dining experience for both lunch and dinner while achieving a high level of profitability. Are you the person with the passion, experience and drive to deliver at this award-winning restaurant?

The Restaurant Manager is responsible for working closely with the Executive Chef in hiring, training, and supervising of all service staff, bartenders, hosts, greeters, bussers,and kitchen staff. Other responsibilities include, but are not limited to:

· Ensure constant and consistent guest satisfaction through the smooth and efficient operation of the dining room and front of the house staff and associated duties.

· Oversee exceptional service in a timely manner through effective training and management of the staff.

· Meet or exceed budgeted margins and net contribution by controlling expenses and labor.

· Development, management, communication and adherence of staff to all departmental and company policies and procedures; including HR polices, cash handling and liquor laws.

· Weekly documented management meetings with all the members of the management staff.

· Daily meetings/communications with management, all kitchen and service staff about menu updates, business levels, safety and guest service.

· Complete management reports in a timely manner, including but not limited to, daily financial reports, payroll, inventory, profit and loss statements, general ledger statements and personnel reports/documentation.

· Develop Seasonal menus and Quarterly Special Events.

· Coordinate ordering and availability of product, supplies and equipment with managers and staff using approved vendors and procedures.

· Work with the Executive Chef and the Food & Beverage Director to update and maintain an award-winning wine list.

· Maintain all wine inventory budgeted levels, beer and liquor inventories, including but not limited to monthly inventories.

· Responsible for all receipt reconciliation and closing reports pertaining to revenue accounting policies and procedures, safe logs, deposits, change orders, tip policies and procedures, scheduling, payroll and making sure company assets are secure.

· Maintain building, including outside areas and submit/manage capital projects that pertain to the building.

· Oversee and ensure that company policies and employee performance appraisals are followed and completed on time.

· Maintains all costs including cost of sales, labor, operating and overhead expenses.

· Responsible for achieving exceptional guest service goals.

· Establish good, professional working relationships with both internal and external departments including very timely response to any inquiries.

· Other duties as assigned including working at other Seven Springs Mountain Dining restaurants throughout the resort.

Job Qualifications

· High School Diploma or equivalent experience

· Must be fluent with comprehension, written and spoken English

· Minimum of 5 years of high quality fine dining restaurant experience

· Minimum of 3 years in a restaurant supervisory role or equivalent experience

· Serve Safe, TIPS, CPR/AED (will train within 30 days of hire if not certified)

· RAMP certified or within first 30 days of hire

· College/ Culinary Degree

· Previous knowledge of COUPA, PeopleSoft and InfoGenesis systems a plus

The expected pay range is $57,000-$65,000+annual bonus. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.

Requisition ID  497013
Reference Date: 07/31/2023 
Job Code Function: General Management