F&B Manager - Forage and Feast

Copper Mountain Resort is a vacation destination located 75 miles west of Denver, Colorado in the heart of the Rocky Mountains. Three vibrant, pedestrian-friendly village areas host lodging, retail outlets, restaurants, bars, and family activities. During the winter months, Copper's world-class terrain offers skiing and riding for all ages and abilities. Each summer, the mountain transforms into a playground for hikers, mountain bikers, and anyone seeking a genuine Colorado experience. Copper Mountain Resort is also home to Woodward Copper action-sports camps, programs, and training facility.

Job Title: F&B Manager - Forage and Feast

Job Status: Year Round 10 Months

Compensation and Benefits:

• Compensation: Proposed hiring rate of $2,222.46 to $2,330.77+ biweekly amount, actual pay will be adjusted based on experience. May be eligible for a discretionary bonus annually.

• Benefits: This position is eligible to enroll in company subsidized medical, dental, vision, flexible spending, HSA, life/disability options; season pass for employees/dependents and privileges at several other resorts. Several discount programs (i.e. food & beverage, retail/rental, tickets, etc.) also available.

Job Summary:

Responsible for the overall management of the day to day operation of the Forage and Feast restaurant including banquets.

Essential Duties and Responsibilities:

• Ensure overall quality management of the food and beverage for Forage and Feast including the bar operations and banquet functions.

• Maintain a refined, high level of quality in food and beverage output and presentation.

• Ensure employee satisfaction (engage in staff retention programs, motivation and development)

  • Create and establish an environment where staff feel safe, heard and are able to contribute ideas to the function and growth of the business.

  • Promote fun, professionalism, and safety.

• Responsible for recruiting, hiring, and training staff.

  • Candidate must be contacted, and first interview scheduled within 72 hours of receiving candidate information.

• Responsible for training of staff, to include daily operations, restaurant expectations, safety trainings.

• Responsible for having some knowledge and understanding of each line level position including, cooks, busser, host, bartender and server.

• Develop, implement, and maintain satisfactory training program for restaurant staff. Including but not limited to:

  • Create an in-house employee handbook

  • Create a "front of the house" training handbook and exam

  • Create a culinary based training handbook and exam

• Conduct regular training check ins and re-training opportunities.

• Monitor training programs and ensure that training is done consistently for all jobs. Utilize employee training handbooks and exams and track individual employees training performance within the employee's file.

• Works on the floor during periods of high volume, covering any position needed and ensuring adherence to established restaurant expectations by all restaurant staff.

• Utilize the employee performance appraisal process to develop and improve employee performance. Including but not limited to:

  • Conduct mid-season performance appraisals with all line staff

  • Conduct quarterly performance appraisals with direct reports.

• Responsible for maintaining consistent and fair disciplinary procedures.

  • 1st is formal verbal (documentation still must be maintained)

  • 1nd + is formal written

  • All employees will have a file that will be maintained by all members of the management team to ensure consistency.

• Maintains positive communication with staff and management. Including but not limited to:

  • 1 general staff meeting per month

  • Conduct a minimum of 2 "one on one" meetings per month with your direct reports: Chef and Bar Foreman

  • Ensure “one on one” meetings are being conducted with line level staff, at least one per month.

  • Conduct a daily pre-shift "huddle" with staff

  • Daily manager communication log will be update and maintained by all members of the management team.

• Establish designated communication board that is regularly update with information including and not limited to:

  • Resort info/events

  • Bus schedule

  • Restaurant news/events

• Establish designated white board for daily shift assignments, break times (if applicable), tasks and other special tasks.

  • Work to create an environment of autonomy with the skills and knowledge to operate efficiently day after day.

• Determines appropriate staffing levels according to business forecasts and ensures sufficient staff is in place.

  • Be out front and pivot daily when business levels change.

• Schedules must be posted 2 weeks in advance, every Friday by 5pm and emailed to Sr. Manager.

• Request Off plan and process must be determined and communicated to staff.

  • Ensure black out dates are established prior to the beginning of each winter/summer season.

• Prepare and update job descriptions for staff when necessary. Incorporate these into the outlet training manual or operations manual.

• Responsible for overall quality of guest services and products.

  • Train and implement “steps of service” and “Enlightened Hospitality” (especially for full service operations)

• Maintains proper sanitation standards.

• Responsible for proper maintenance of facility and equipment, inside and outside.

• Is knowledgeable of and able to implement proper security and safety protocols.

• Ensure that the outlet is in compliance with all local, state and federal laws and regulations. (this includes, but is not limited to, local liquor laws, employment laws, OSHA rulings, sanitation standards)

• Develops and implements outlet concept, menu, marketing and advertising plans. Works cooperatively with the Sr. Manager, F&B Director and marketing.

  • Work closely with Sr. Manager to schedule entertainment, programs, promos that are aligned with the brand and will help to drive revenue, especially during non-peak time periods.

• Ensure that appropriate standards regarding interior environment, atmosphere, and theming are maintained. This includes but is not limited to:

  • Maintain a minimum of 80% on the monthly outlet audits

• Responsible for overall financial performance of outlet as established by budgetary guidelines. This includes but is not limited to:

  • revenue generation

  • cost of goods sold % and $ volumes

  • labor/payroll costs % and $ volumes

  • general expenses % and $ volumes

• Maintains and is accountable for proper cash handling procedures and general accounting within the outlet. This includes but is not limited to:

  • Logging daily cash counts of the outlet "bank" and "change bank"

  • Investigates and accounts for excessive overages and shortages

  • Maintains proper daily reports of revenue and expenditures

• Responsible for preparation of fiscal and capital budgets. This includes but is not limited to:

  • Prompt development of projected fiscal budgets related to revenue, cost of goods sold, costs of labor, and general expenses.

  • Prompt development of proposed capital budget expenditures.

• Develop budget proposals and control expenses for Forage and Feast and Banquet operations.

• Adherence to budgetary guidelines.

  • Ensures appropriate revenue to labor goals.

  • Controls all cost of sales in accordance to budget.

  • Manages operating expense spending.

• Proper usage and maintenance of payroll, inventory, P.O.S., and informational systems.

• Tips must be entered in daily into weekly tip spreadsheet.

  • Tips must be shared with each staff member at the end of each week (non-payroll approval week = Saturday’s by end of day; payroll approval week = Saturday’s by noon)

• Maintains proper inventory costing procedures.

• Maintains proper ordering and receiving procedures.

• Maintains proper procedures regarding invoicing and bill payments.

• Continuously challenging the status quo to create strategies with the Sr. Manager and management team, that drive the business in revenue, employee, and guest satisfaction.

• Establishes and maintains appropriate and effective working relationships with internal and external customers, as well as Copper Mountain employees at all levels of the organization.

• Establish a good working relationship with the chef to ensure consistence business and operational practices.

  • Maintain relationship with regularly scheduled meetings and allocation of time to foster.

• Ensure proper execution of banquet/group business functions that might require additional set up and tear down.

  • Ensure staff is trained on banquet/group business including and not limited to set up, tear down and service expectations.

• Is knowledgeable of Copper Mountain Resort properties and products and shares that information with staff and guests.

• Adheres to proper vehicle usage procedures as outlined by corporate policy.

• Responsible for any other duty management deems necessary.

• Assists with overall restroom cleanliness and duties when needed

Other Duties as Assigned:

• This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations. With the evolution of POWDR-Copper, the responsibilities of this position may change. The job must be prepared to accept new responsibilities and transfer others.

• Functions as an ambassador of Copper Mountain, modeling and sharing the Copper “culture” with our guests and employees. Upholds the most professional image. Continually strives to exceed our guest’s expectations and create memories for our guests and staff.

• All Leadership team members are expected to participate in the company’s Front Line Assist program to assist in operations as needed, as well as to participate in Leadership events such as meetings, required trainings, and participating in employee dinners/events

Supervisory Responsibilities:

• Number of employees supervised: 40+

• Positions Supervised: 3

• Responsible for:

  • Scheduling and assigning work

  • Salary actions

  • Training

  • Disciplinary actions

  • Performance review

  • Hiring/termination

Personal Attributes:

• Is honest and has the highest integrity

• Is able to handle and manage confidential information

• Professional appearance. Adheres to all grooming guidelines

• Follows established policies and procedures

• Is supportive of Core Values

• Sets the example for others and is above reproach

• Is comfortable to challenge established policies and procedures, but once established, is supportive of those rules.

• Is organized in tasks. Sees projects through to the finish. Has good follow-through and makes it a habit of getting back to people on issues.

• Can handle fast paced, potentially high-pressure environment

• Is flexible with hours and days of work

• Is able to work any hours of the day, any days of the week

• Prioritizes and re-prioritizes personal time and work, to have good balance in life

Basic Requirements:

• Must be able to lift and carry items up to 50 lbs.

• Due to the sensitive nature of this position, a criminal background check will be conducted after position is accepted. This background check will be done in accordance with standards enacted under the Fair Credit Reporting Act.

• High School degree or equivalent

• Bending, reaching, climbing

• Pushing//pulling

• Prolonged standing

• Eye/hand coordination

• Visual concentration on equipment

• Concentrated reading and writing

• Rapid reaction to physical changes (operating equipment)

• Peripheral, color, and depth vision

• Extended periods of outdoor exposure

• Extreme cold

• Extreme heat and sun exposure

• Variation in temperature from hot to cold

• Must own non-slip shoes.

• Must be able to ski or snowboard intermediate level of terrain

• Must be at least 21 years old

Preferred Experience and Special Skills:

• High School Degree. Prefer 4-year degree in food and beverage/hospitality management, business management, or related field.

• 5 years’ leadership experience in the food and beverage industry; 3 of those years at a title of manager. Upscale/Fine dining experience leadership experience required.

• 5-7 years’ general experience in the food and beverage industry

• Banquet experience preferred.

• Ability to prioritize, organize and manage multiple projects and tasks simultaneously

• Excellent decision-making ability

• High ability to make decisions in the moment that best serve the team and guests

• Strong leadership skills

• Ability to develop and train subordinates

• Ability to delegate responsibility

• Excellent people skills

• Ability to resolve conflict in a positive manner

• Ability to show self-initiative

• Ability to work within a "team" atmosphere

• High awareness of self.

This position will be posted and accepting applications until Wednesday, July 29th.

POWDR-Copper Mountain, LLC is an equal opportunity employer and that race/color/religion/sex/sexual orientation/gender identity/national origin/disability/protected veterans or any other applicable status protected by state or local law, are not taken into account in any employment decision. We offer competitive benefits, employee housing, and a unique work atmosphere. All of our job opportunities are located at Copper Mountain Resort in Summit County, Colorado. 90 miles west of Denver, we are situated in the heart of Colorado's playground. All candidates must fill out an application to be considered for employment.

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