Winter 26/27: F&B Assistant 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 Assistant Manager - Forage and Feast

Job Status: Seasonal

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.
• Benefits: This is a seasonal position eligible for 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:

Assists Forage and Feast Manager with overall management of the day-to-day operations. Works on the floor during open hours, assisting staff wherever needed, touching tables, and ensuring guest satisfaction, handling end of day financial reporting and other tasks as assigned. Assistant manager also works with other departments at the resort to ensure guest satisfaction on private events, resort events/special groups and partnership events.

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 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 supervision of restaurant staff.
• 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.
• Work closely with Forage and Feast Manager to 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)
  • 2nd + 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.
  • 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 blackout dates are established prior to the beginning of each winter/summer season.
• Responsible for overall quality of guest services and products.
  • Train and implement “steps of service” and “Enlightened Hospitality” (especially for full-service operations)
• Establishes and implements a quantitative system for measuring food quality, service, and overall customer satisfaction in the outlet.
• 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 .
• 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 = Saturdays by end of day; payroll approval week = Saturdays by noon)
• Maintains proper inventory costing procedures.
• Maintains proper ordering and receiving procedures.
• 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 Forage and Feast manager and 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’s mission statement and philosophy, and implements its usage in operations and training.
• Assists with overall restroom cleanliness and duties when needed.

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Guest Satisfaction:

• Responsible for overall quality of guest services and products.
• Assists with special events and functions according to the banquet event order form for that event.
• 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. (includes, but 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 manager, chef, director of F&B, and F&B marketing.
• Ensure that appropriate standards regarding interior environment, atmosphere, and theming are maintained.

Financial:

• Assists in monthly counting of FOH inventory and overall inventory and reviewing of end of month P&L statements.
• Responsible for overall financial performance of outlet as established by budgetary guidelines.
• Assists in timecard monitoring daily and bi-weekly payroll approval.
• Maintains and is accountable for proper cash handling procedures and general accounting within the outlet.
• Maintains proper daily reports of revenue and expenditures.
• Assists in daily counting of the outlet bank and change bank.
• Assists in preparation of fiscal and capital budgets.
• Maintains proper inventory costing procedures.
• Maintains proper ordering and receiving procedures.
• Maintains proper procedures regarding invoicing and pill payments.
• Establishes and maintains appropriate and effective working relationships with vendors, while adhering to our core partnerships.

Administration Duties:

• Assisting Manager with the following duties:
• Timesaver and payroll.
• Front of house scheduling.
• Front of house waste tracking.
• Inventory and month end commentary.
• Disciplinary/coaching action.

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: 10+

• Positions Supervised: 1
• 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.
• Bending, reaching, climbing
• Pushing/Pulling
• Prolonged standing
• Confined sitting
• 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 nonslip 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 year degree in hospitality management, business management, or related field.
• 2 years’ supervisory experience in the food and beverage industry
• 3 years’ experience it upscale dining restaurant.
• Maintains TIPS and serve safe certifications.
• Ability to prioritize, organize and manage multiple projects and tasks simultaneously
• Excellent decision making ability
• 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

Position was originally posted on Wednesday, September 23rd. This position will be posted and accepting applications until Wednesday, September 30th.

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.

Can you see yourself here- Apply now!