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WP - Food & Beverage - Doc's Assistant Manager - Flex Year Round - Full Time

Winter Park Resort Winter Park ,CO
  • Posted: 15 days ago
  • Full-Time
Job Description: WINTER PARK RESORT OVERVIEW: Opened in January of 1940, Winter Park Resort is the oldest continuously operating resort in the United States. We are located just 67 miles north-west of Denver, which makes us the closest major ski resort to the city. Winter Park’s traditions are deeply rooted in railroad, logging, and the early exploration of Grand County and the local Fraser Valley. Our mission is to “create the best memories, again and again,” for our guests, our employees, our community, and our strategic partners. Headquartered in Denver, Colorado, Alterra Mountain Company is a community of 14 iconic year-round destinations, including the world’s largest heli-ski operation. The company owns and operates a range of recreation, hospitality, real-estate development, food and beverage and retail businesses. Headquartered in Denver, Colorado with destinations across the continent, we are rooted in the spirit of the mountains and united by a passion for outdoor adventure. Alterra Mountain Company’s family of diverse playgrounds spans five U.S. states and three Canadian provinces: Steamboat and Winter Park Resort in Colorado; Squaw Valley Alpine Meadows, Mammoth Mountain, June Mountain and Big Bear Mountain Resort in California; Stratton in Vermont; Snowshoe in West Virginia; Tremblant in Quebec, Blue Mountain in Ontario; Deer Valley in Utah; and CMH Heli-Skiing & Summer Adventures in British Columbia. We honor each destination’s unique character and authenticity and celebrate the legendary adventures and enduring memories they bring to everyone together. POSITION SUMMARY: The Assistant Manager cooperates with Unit Supervisors to create and implement daily food preparation, set-up, service, and break down. This employee must communicate with other departments during event location planning as well. They are responsible for visualizing and realizing the ideas and intentions of individual supervisors. The Food and Beverage Manager will serve as bar foreman, crew member, and various other Food and Beverage positions as needed. They must supervise and delegate responsibilities to other food service staff during their Unit Supervisor’s absence. The ‘Manager Restaurant I’ will work with the Director of Food & Beverage to help with planning, directing, controlling, and coordinating of all food service operations, including: all personnel functions, pricing, purchasing, inventory, food presentation, food production, beverage production, and monetary collection. The ‘Manager Restaurant I’ will follow all Winter Park policies and procedures, all applicable laws (federal, state, and local), and all health and sanitation codes. ESSENTIAL DUTIES:Responsible for daily operations of the restaurant and other establishments that prepare and serve meals and beverages to our guestsPlans, organizes, staffs, and directs all phases of food operations for their food service unitConsistent with departmental goals, policies, and proceduresCoordinates activities among various departments, such as: kitchen, dining room, and banquet servicesEnsures that guests are satisfied with their dining experienceOversees the inventory and ordering of food, equipment, and suppliesArranges for the routine maintenance of the restaurant, its equipment, and its facilitiesResponsible for all the administrative and human resources functions of running the businessRecruits new employees and monitors employee’s performance and trainingSupervises routine food service operationsAssists executive chefs as they select successful menu items with specific emphasis on cost effectiveness, popularity, market trends, and qualityAnalyzes the recipe of the dishes to determine food, overhead, labor, and costsCoordinates services such as waste removal and pest controlReceives deliveries and checks contents against order recordsInspects the quality of food to ensure that expectations are met and/or exceededMeets with representatives from supply companiesEnsures that food and service meet appropriate standardsSelects and develops staff through formal interviewing, hiring, training, and (when necessary) firing of employeesRetains good employeesOversees training of new employees and explains the establishments policies and practicesSchedules work hours for all staff membersEstablishes daily food production and labor force goals (which coincide with the anticipated fluctuation of business)Helps with cooking, clearing, or other tasks as necessaryEnsures that dinners are served properly and in a timely mannerInvestigates and resolves guests complaints about food quality or serviceMonitors orders in the kitchen to determine where backups may occurDirects the cleaning of the dining areas, kitchen, and washing of table ware, kitchen utensils, and equipment (to comply with government sanitation standards)Monitors the actions of the employees and patrons on a continual basis to ensure the personal safety of everyoneFollows procedural guidelines and training programs to meet/exceed the regulations imposed by local health and liquor lawsKeeps employee work recordsDaily upkeep of payrollCompletes paperwork to comply with licensing laws and reporting requirements of tax, wage and hour, unemployment compensation, and social security lawsRetains the responsibility of accuracy of their business recordsMaintains records of supply and equipment purchases and ensures that suppliers are paidUses inventory tracking software to compare the records of sales from the POS with the record of current inventoryUses internet to track industry news, find recipes, conduct market research, purchase supplies or equipment, recruit employees, and train staffTallies cash and charges receipts and balances against record of sales (must follow all safety procedures)Responsible for depositing the day’s receipts or securing them in a safe placeResponsible for locking up the establishments, checking that all equipment (i.e. the grills, ovens, etc.) and lights are off, and switching on the alarm systemFollows security procedures for daily and long term control of inventory, cash handling, equipment and the facility, and safeguards to prevent significant dollar loss to the resortMaintains a safe work environment that meets or exceeds OSHA and SDS regulationsCompletes analysis of food related trends through seminars, attending restaurant and food equipment shows, professional associations, and national and local competitions (including their application to our business)Develops an annual budget for applicable food service equipment with specific emphasis on replacement cost versus cost to repair, durability, expanded versatility, and expected maintenance and overall costDevelops an annual budget and targets goals, which include: anticipated gross sales, cost of goods sold, labor, and other expensesCooperates with the marketing department and advertising agencies on the development of advertising material and special eventsCooperates with the finance department (with regard to proper accounting of revenues)Recruits, trains, and develops personnel that are capable of operating their units in a manner that is consistent with established procedures and goals of the companyTotals operation of all food related special events for groups from 20 – 10,000Researches and proposes capital projectsIs environmentally conscious in all facets of operations (from product purchasing to energy management control)Procurement of entertainment when applicableResponsible for all computer operating systemsMust have a TIPS certificationMust be a self-starter and work with little supervision 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:High School Diploma or GED requiredCollege degree or equivalent experience with specific training in the areas of operation, customer service, finance, marketing, and personnel Experience;Minimum 3-5 years of experience in actual food and beverage operations supervision requiredKnowledge of food and beverage equipment, required Qualifications and Skills:Ability to operate company vehicles and snowmobilesProven leadership skillsBusiness skillsDemonstrated interest and aptitude in food service, requiredWorking knowledge of local liquor and health codesWorking knowledge of bartending and bar controlsWorking knowledge of Microsoft Office and basic computer functionality requiredValid US Driver’s License and clean motor vehicle record required PHYSICAL DEMANDS AND WORKING CONDITIONS: This position may be required to work evenings, weekends and holidays.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.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, di

Winter Park Resort


Winter Park, CO

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