Restaurant Manager

WHY WORK AT JAY PEAK?

We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you.

IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET

• Wage Ranging from $25.00 - $28.00 per hour, based on experience.
• Paid Vacation & Sick Time
• Paid Maternity & Parental Leave
• Medical, Dental, Vision, Accident, Hospital Indemnity, Life & Disability Insurances
• 401k program eligibility with employer match after a year of employment with 1,000 hours of service
• FREE or deeply discounted season passes for you and your dependents
• Employee Recognition Programs (including daily, monthly, yearly, and seniority programs)
• Seasonal employee parties
• Regular free employee breakfasts/lunches, family events, and parties
• For a full listing of employee perks both on and off-property, click here

SUMMARY

Manages the restaurant Food and Beverage operation. Will ensure consistent delivery of a quality guest experience that enhances Jay Peak Resort brand and standards, meeting financial recognition control requirements and creating a work environment that promotes recognition and development of associates.

ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned)

• Collaborates with Culinary Director to create a service culture consistent with the brands of Jay Peak Resort.
• Supervises daily activities of front of the house operations.
• Responsible for all aspects of service staff. Interviews, hires and trains staff on service standards and use of Point of Sales systems. Prepares work schedules and evaluates performance of employees. Prepares weekly gratuity and payroll reports.
• Supervises serving of meals and handles guest complaints to ensure customer satisfaction.
• Develops service standards with Culinary Director and ensures adherence to such standards by all service staff.
• Investigates and resolves service complaints.
• Ensures outlets display a welcoming ambiance, are clean and in good condition. Conducts daily inspections and follows up with Housekeeping and Maintenance departments to ensure any defects are corrected.
• Implements cross training between Food and Beverage outlets of Jay Peak Resort promoting collaboration as well as a unified product and service approach.
• Ensures all financial controls are being adhered to and reviews financial transactions.
• Responsible for monthly inventory with Culinary Director, ensuring that food, supplies and equipment are properly stocked and ensures standards of quality are met.
• Manages condition and inventory of china, silverware, glassware, linens and supplies.
• Inspects dining areas to ensure sanitary standards are met.
• Other duties as assigned by supervisor, which could be directly related, or unrelated to original position.

SUPERVISORY RESPONSIBILITIES

Directly supervises up to 30 employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

COMPUTER SKILLS

To perform this job successfully, an individual should have a working knowledge of Point of Sales systems; Order processing systems; and basic knowledge of Internet software; Spreadsheet software and Word Processing software.

CERTIFICATES, LICENSES, REGISTRATIONS

Must be Vermont Department of Liquor Control and ServSafe certified. Opportunity to attend the seminar will be provided in some cases.

OTHER QUALIFICATIONS

Excellent customer service skills required. Must be available to work nights, weekends and holidays as needed.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee must frequently lift and/or move up to 150 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision and depth perception.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is occasionally exposed to toxic or caustic chemicals. The noise level in the work environment is usually loud.

RESORT CONDITIONS

This is a Winter Resort Area. It requires that work venues are varied, and in many cases include steep stairways, multilevel buildings and outdoor work areas, subject to very cold, sometimes wet or very sunny work sites. Some facilities are located at the base or bottom area and some are semi-remote and can only be reached by traveling via chair lift(s), skis or snowboards. Walking surfaces are frequently frozen, sloped and slippery. Proper footwear is a must, indoors and out. Work days and hours, as well as the number of hours required will vary, with an emphasis on weekends and holidays.