Job Details
** Food & Beverage FOH Supervisor - Summer Season**
**Job Category****:** FOOD & BEVERAGE **Requisition Number****:** WPFOO08762 Showing 1 location **Job Details**
**Description**
**COMPANY 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 Parks 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 12 iconic year-round destinations, including the worlds 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 Companys 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 destinations unique character and authenticity and celebrate the legendary adventures and enduring memories they bring to everyone.
****ESSENTIAL DUTIES:****
* Assists in the responsibility for daily operations of the front of house staff that prepare and serve meals and beverages to our guests
* Assists in the planning, organizing, staffing and directing of service operation for the food service unit consistent with departmental goals, policies and procedures
* Coordinate activities among various departments such as kitchen, dining room and catering services
* Ensure that guests are satisfied with their dining experience
* Arrange for the routine maintenance of the restaurant, its equipment and facilities
* Assists in the responsibility for all the administrative and human resources functions of running the business
* Supervising routine food service operations
* Ensure that food and service meet appropriate standards
* Assists in the selection and development of staff through formal interviewing, hiring, training and when necessary terminating employees
* Retain good employees
* Oversee training of new front of house employees and explain the establishments policies and practice
* Oversee schedule work hours for all staff
* Help with cooking, clearing or other tasks as necessary
* Reinforce established procedure to ensure that food is served properly and in a timely manner
* Investigate and resolve guests complaints about food quality or service
* Monitor orders in the kitchen to determine where backups may occur
* Direct the cleaning of the dining areas, kitchen and washing of table ware, kitchen utensils and equipment to comply with government sanitation standards.
* Monitor the actions of the employees and patrons on a continual basis to ensure the personal safety of everyone
* Follow procedural guidelines and training programs to meet/exceed the regulations imposed by local health and liquor laws
* Ensure proper hours of pay for employees
* Complete paperwork to comply with licensing laws and reporting requirements of tax, wage and hour, unemployment compensation, and social security laws
* Assist with responsibility of accuracy of business and employee records
* Use of inventory tracking software to compare the records of sales from the POS with the record of current inventory
* Use internet to track industry news, find recipes, conduct market research, purchase supplies or equipment, recruit employees and train staff
* Oversees proper cash handling procedures
* Assists in the responsibility for locking up the establishments, checking that the grills, ovens and lights are off and switching on the alarm system
* Follows 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 resort
* Maintain as reasonably safe work environment that meets or exceeds OSHA and MSDS regulations
* Assists in the total operation of all food related special events for groups from 20 10,000
* Be environmentally conscious in all facets of operations from product purchasing to energy management control
* Procurement of entertainment when applicable
* Assists in the responsibility for all computer operating systems
* Accurately maintain labor scheduling tool due each week
* Fill out daily variance reports
* Conduct daily shift meeting
* Coordinate daily features for staff tasting
* Must complete daily tasting of all products for temperature
* Must complete daily line check with kitchen manager/Sous chef
* Complete manager walk thru of facility prior to opening
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 required
* College degree or equivalent experience with specific training in the areas of operation, customer service, finance, marketing and personnel
**Experience:**
* Minimum 3-5 years experience in actual food and beverage operations supervision preferred
**QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS:**
* Knowledge of food and beverage equipment, required
* Ability to operate company vehicles and snowmobiles if needed
* Proven leadership skills
* Business skills
* Demonstrated interest and aptitude in food service, required
* Working knowledge of Microsoft Office and basic computer functionality required
* Valid US Drivers License ad clean motor vehicle record preferred
* Working knowledge of local liquor and health codes
* Working knowledge of bartending and bar controls
* Tips certified
**Food Service Environment:**
* 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, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
* Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals.
* Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
* Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
* Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
**OTHER DUTIES AS ASSIGNED:**
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