Restaurant Manager – Seasonal

Please note, this position is located at Stratton Mountain Resort inStratton Mountain, VT

Seasonal (Seasonal)
At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES.
BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT’S IN IT FOR YOU?
Stratton’s team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type).

• Alterra Mountain Company Employee Pass – free lift access & discounts at Alterra resorts
• Free or discounted multi-resort dependent season passes
• Free or discounted IKON pass
• Discounted golf & fitness center memberships
• Employee childcare rates & discounted seasonal programs
• Retail + F&B discounts
• Friends & family tickets
• Onsite medical clinic
• Medical, dental, vision, life, disability, EAP, HSAs, & FSAs
• 401(k) plan with company match
• Discounted tuition plan
• Paid parental leave
• Paid sick time, FTO, Vacation

Additional perks & benefits for year round employees
POSITION SUMMARY
This position is responsible for the daily operations of a full-service, high-volume restaurant and bar. The Restaurant Manager consistently leads by example and is frequently immersed in operations to best support the team in all environments. This position works closely with the culinary lead(s) to ensure an efficient food service operation and the highest quality dining experience. The Restaurant Manager displays sound decision making, exceptional communication skills, consistently takes initiative and follow-through, while actively contributing to and fostering a positive work culture in a very fast-paced environment. This is a full-time seasonal position with an annual salary range of $55,000 – $63,000.
ESSENTIAL DUTIES

• Oversee all daily operations to consistently ensure optimal guest & employee satisfaction.
• Proficient in all operational roles and actively supports direct reports.
• Independently and effectively seeks solutions and positively collaborates with peers and leadership to constantly improve operations.
• Takes initiative to actively manage revenue, labor and COGS consistently and frequently.
• Serves as primary contact for booked entertainment to ensure lodging & food accommodations prior to event. Ensures all booked entertainment is properly contracted; ensures internal events calendar is up to date and accurate.
• Works closely with culinary lead to perform regular quality checks and execute menu changes while adhering to review and approval processes.
• Maintains all food & beverage menus as well as some promotional material and signage in-house and as frequently as needed.
• Edits, approves and manages timecards daily, while adhering to payroll guidelines and applicable deadlines.
• Performs a monthly audit on Department of Liquor Control certifications to ensure compliance for applicable team members.
• Responsible for implementation and training for all staff members.
• Creates weekly schedules in line with business levels and budgets, ensuring they are published and communicated to the team consistently and timely in the Workday platform.
• Responsible for overall maintenance of equipment, furniture, appliances, etc. indoors and outdoors for the designated restaurant; submits work orders as needed.
• Ensures inventory counts are executed, reviewed for accuracy, and submitted into Inventory Management System monthly and meeting applicable deadlines. Work closely with Warehouse Manager to ensure cost center transfers are tracked and completed with accuracy.
• Actively recruits, coaches and supports all team members to ensure optimal employee experience and guest service.
• Actively participates in required training and meetings, while adhering to applicable deadlines.
• Additional duties as assigned

education & EXPERIENCE REQUIREMENTS
Education:

• High School Diploma, or equivalent required

Experience:

• 1+ years leadership experience managing high volume restaurant / bar.
• Must have bartending & serving experience. Experience as a Host/Hostess, using OpenTable and managing waitlists / reservations preferred. Experience as a Food Expeditor preferred.
• Proficiency in Microsoft Office
• Proven track record in creating and maintaining a courteous, friendly, professional team environment
• Forward thinking with a willingness to adapt, learn and take on new responsibilities

QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

• Food Handler’s Certification
• Valid Driver’s License
• Exceptional interpersonal, verbal and written communication skills
• Creative problem-solving skills
• Proficiency in Microsoft Office
• Forward thinking with a willingness to adapt, learn and take on new responsibilities

TRAVEL REQUIREMENTS

• Occasional travel for recruiting events or vendor meetings may be required
• This position may require the ability to work in various locations on resort

PHYSICAL DEMANDS AND WORKING CONDITIONS

• This position may be required to work early mornings, evenings, weekends and holidays.
• Ability to lift and carry at least 50 pounds on a regular and continuing basis.
• Ability to stand on feet for shifts of 8 hours or longer
• Ability to work in both hot and freezing temperatures throughout one shift

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations.
An Equal Opportunity Employer