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Food & Beverage Manager - Vail Marriott

Date:  Nov 13, 2020
Location: 

Vail, CO, US

Company:  Vail Mountain
Shift Type:  Year Round

Reach Your Peak at Vail Resorts.  As a community of adventurers and discoverers, Vail Resorts delivers an experience of a lifetime to our guests and our employees. Our team is made whole by the brave, passionate individuals who ambitiously push boundaries and challenge the status quo. Whether you’re looking for seasonal work or the career of a lifetime, join us today to reach your peak. 

Food & Beverage Manager 

 

Job Summary: 

A Food & Beverage Manager position requires a hard-working, dedicated, and enthusiastic individual to oversee the operations of the daily activities and processes of the restaurant. This is a fast-paced environment that requires exceptional interpersonal skills, as well as someone who is able to maintain composure in stressful situations. As the manager of a food and beverage outlet, you will be responsible for all activities involved with day to day operations, such as food inventory, sales goals, customer service, food quality checks, professionalism, employee conduct, financial activities, building maintenance, and marketing. You will also be responsible for building guest relationships with the Resort and ensuring the success of the business by providing high-quality food that draws in new customers and retains current customers. As the manager, you will be required to oversee and coach all employees regarding conduct, professionalism, job requirements, and scheduling. The typical workday for a manager in the food and beverage industry can range anywhere from early in the morning to past midnight, depending on the shift being worked.  

 

Job Responsibilities Include (but are not limited to): 

  • The Food & Beverage Manager is responsible for the training and supervision of all staff including the leadership team. 

  • Sets the example for all other staff for service standards, menu knowledge, wine and beverage education, and overall service excellence. 

  • Works on the floor in the restaurant, exceeding guest satisfaction as well as completing 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. 

  • Read and understand COVID-19 Pandemic Response – Mountain Lodges and F&B Locations Procedures. 

  • Should have the ability to work all stations in the kitchen, and have a proven ability to supervise, communicate, and work well with coworkers and service staff. 

  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. 

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

  • Make employment and termination recommendations consistent with Company guidelines for review. 

  • Fill in where needed to ensure guest service standards and efficient operations. 

  • Continually strive to develop staff in all areas of restaurant and professional development. 

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

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

  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. 

  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. 

  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. 

  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. 

  • Responsible for all forms of cash handling throughout restaurant including register drawers, safe, deposits, and change orders. 

  

Job Requirements: 

Required 

  • Minimum 5 years of restaurant experience with at least one year at a managerial level. 

  • High school diploma or equivalent. 

  • Must be able to lift and carry 40+ lbs. 

  • Must be fluent in English. 

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

  • Must be aware of safety and sanitation guidelines. 

  • Must be able to work weekends and holidays including; Thanksgiving, Christmas Day, December 26th through January 4th, Presidents’ Day Weekend, and any other holidays as requested.  

  • ServSafe Certification (or ability to obtain). 

Preferred 

  • Bachelor’s degree or equivalent.  

  • Experience leading in a high-volume, fast-paced work environment. 

Be a part of the resort where it all started. Imagine belonging to a team that delivers the life of luxury to its guests while infusing the mountain lifestyle in every experience. Are you someone that never settles for second best? Take your mountain exploration to the next level and join a passionate group of people who thrive on extraordinary customer service. Come help us deliver unparalleled adventures in a place that is unrivaled and unflinching. Join the team at Vail – a place that’s Like Nothing on Earth. www.vailresortscareers.com

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 248668


Nearest Major Market: Denver